Carrot Pulav

 4 cups Basmati rice
6 cups water
1 tsp salt
A bay leaf
1 Cinnamon stick
3 cardomom pods
1 star anise
3 cloves
 1 tbsp ghee + 1 tbsp  oil
2 garlic cloves (chopped)
A piece of ginger (chopped)
2 onions (chopped)
2 green chillies(half slit)
1 tsp red chilli powder
1 cup frozen peas
4 carrots (peel & grated)

Boil water, add salt & keep aside.
Heat ghee+oil  in a sauce pan.
Add Cinnamon, cardomom,star anise & cloves.
When aroma of the spices rises add chopped garlic+ginger & green chilli.
Fry for a while & then add mint leaves, shah jeera & chopped nuts.
Then add basmati rice & stir.
When some rice grains change to light brown, add boiled water.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat. When rice is 3/4 cooked remove from fire.
Close the lid tightly. Stir occassionaly with a wooden spatule.
   Serve hot with  veg / non-veg curry.