1 cup basmati rice
1 cup water
1 large onion, chopped
2 tbsp vegetable oil
1 bay leaf
1/2 tsp cumin seeds
2 cloves
1 cardamom pod
1/2 inch cinnamon stick
1/2 tsp peppercorns
2 cups carrots, grated
Salt to taste

Carrot Rice

1. Clean and soak the rice in 1 cup of water. Slice the onion into thin half rounds.
2. In a large, heavy bottom saucepan over medium heat, warm the oil. Add the bay leaf, cumin, cloves, cardamom pod, cinnamon and peppercorns.
3. Cook until the spices puff up and darken (1 to 2 seconds), then add the sliced onion, grated carrots and sauté until browned (8 to 10 minutes).
4. Add the rice, soaked water and the salt. Stir gently, cover, increase the heat to high and bring to a boil.
5. Then reduce the heat to very low and cook for 25 minutes without uncovering the pan.
6. Turn off the heat and let the pan stand covered on the burner for 5 minutes. Then uncover, fluff up the rice gently and serve.