• 1 cup of basmati rice
  • 1 tablespoon of oil
  • 1 tablespoon of unsalted butter
  • 1 sliver of cinnamon stick
  • ½ teaspoon of cumin seeds
  • ½ teaspoon of ground cumin
  • ½ cup lengthwise sliced onion
  • 1 teaspoon of salt
  • ½ teaspoon of ground cumin
  • 1 cup of shredded carrot
  • ½ cup of roasted cashew halves
  • 1 tablespoon of freshly minced cilantro


  1. Take the rice and rinse and drain it. Do this for 2-3 times. Make sure that you do this with warm water till you find clear water. Take a rice cooker and cook it with 2 cups of water. When the rice is cooked, transfer it to a bowl. Fluff the basmati rice and allow it to cool down.
  2. Take a wide saucepan, butter. Allow it to melt completely. Add cinnamon stick and bay leaf to butter when it is hot. Stir fry it for a minute and add cumin seeds. Stir it for 20 seconds and add the slices of onion. Cook this for a minute. Now, reserve the ground cumin, cooked rice, carrots, and salt. Fluff the carrots and rice gently on low heat.

  1. Transfer it on a plate and garnish it with cilantro and cashews.


  • You can add some peas along with the carrots.