Step-by-Step Recipe:

1. Rinse and Soak the Rice:

• Rinse 2 cups of Basmati or Minikit rice under cold water until the water runs clear.
• Soak the rice in water for about 15 minutes, then drain and set aside.

2. Cook the Base Vegetables:

• Heat 2 tbsp of ghee or oil in a large non-stick pan over medium heat.
• Add 1 tsp cumin seeds and 1 tsp mustard seeds. Let them crackle.
• Add the bay leaf and slit green chilies, sautéing until fragrant.
• Add the finely chopped onions and sauté until they turn light golden brown.

3. Add Garlic and Carrots:

• Add the minced garlic and sauté for another minute until it releases a nice aroma.
• Add the finely chopped carrots and grated carrot. Cook for 3-4 minutes on medium heat, stirring occasionally, until the carrots start softening and blending well with the onions.

4. Spice It Up:

• Add 1 tsp turmeric powder, ½ tsp coriander powder, and salt to taste.
• Stir well to coat the carrot-onion mixture with the spices evenly.

5. Add and Cook the Rice:

• Add the soaked and drained Rice to the pan.
• Stir gently, ensuring the rice is well-coated with the spice mixture without breaking the grains.
• Pour 4 cups of water into the pan.
• Stir, cover, and bring to a gentle boil.
• Once boiling, reduce the heat to low, cover the pan, and let the rice cook for about 12-15 minutes or until the water is absorbed and the rice is fluffy.

6. Final Touch:

• Turn off the heat and let the rice sit covered for another 5 minutes.
• Fluff the rice gently with a fork.
• Squeeze in the juice of half a lemon and mix gently for a fresh, zesty flavor.

7. Garnish and Serve:

• Garnish with freshly chopped coriander leaves.
• Serve hot with a side of raita or any Indian curry for a complete, nutritious meal.