Baramati Rice Pilaf with Ghee and Spiced Vegetables

1.Rinse the Baramati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.

2.In a large pot, heat the ghee over medium heat. Add the cumin seeds and black mustard seeds, and sauté until they start to crackle.

3.Add the whole cloves, green cardamom pods, and bay leaf to the pot, stirring for about 30 seconds until fragrant.

4.Add the finely chopped onion to the pot and sauté until it turns golden brown, about 5-7 minutes.

5.Stir in the diced carrots and cook for another 3-4 minutes until they begin to soften.

6.Add the soaked and drained Baramati rice to the pot, stirring gently to combine with the vegetables and spices.

7.Pour in 4 cups of water and add salt to taste. Bring the mixture to a boil.

8.Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.

9.Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.

10.Fluff the rice gently with a fork, and stir in the chopped coriander leaves before serving.