Spiced Basmati Rice with Carrot and Curd

1.Rinse the Basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large pot, heat 2 tablespoons of oil over medium heat. Add the whole masala (cinnamon, cloves, cardamom) and sauté for about 1 minute until fragrant.

3.Add the sliced onion to the pot and cook until golden brown, stirring occasionally, about 5-7 minutes.

4.Stir in the diced carrot and cook for another 3-4 minutes until slightly softened.

5.Add the soaked and drained Basmati rice to the pot, stirring gently to combine with the onion and carrot mixture.

6.Pour in 4 cups of water and add the salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.

7.Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes to allow the rice to steam.

8.Fluff the rice with a fork and gently mix in the curd (yogurt) and chopped coriander leaves before serving.