Wash and soak rice for about 20 minutes. While the rice soaks, prepare the veggies mentioned in the ingredients list. After 20 mins drain the rice and set aside.

Bring 2 cups water to a rolling boil, add drained rice and cook covered on a low heat until fully done. Fluff with a fork and cool completely. To cook in a pressure cooker, cook for 1 whistle with 1¾ cups water. You can also cook in an instant pot for 6 mins with 1¼ cups water.

Heat a pan with oil and add cumin, cardamoms, cinnamon and bay leaf.

When they begin to splutter, add onions and saute until transparent or golden.

Saute ginger garlic paste till the raw smell goes away. Add carrots and saute for one to two minutes. Sprinkle salt and cook till carrot is slightly tender.

Add spice powders - chili powder, garam masala and mint or coriander leaves. Stir and saute for a minute for the raw smell of chili powder to go away.

Cover and cook on a low heat for 1 to 2 mins.

Add cooked and cooled rice and sprinkle very little salt.

Mix everything well and squeeze in some lemon if you like. Taste test and add more salt if needed.

Garnish carrot rice with toasted cashews. Serve with a Raita.