Spiced Carrot Biryani with Ghee and Curry Leaves

1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

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

3.Add the sliced onion and green chilies to the pot. Sauté until the onions are golden brown.

4.Stir in the grated carrots and curry leaves, cooking for about 5 minutes until the carrots soften slightly.

5.Add the turmeric powder and biryani masala, stirring well to combine all the spices with the vegetables.

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

7.Once boiling, add the soaked and drained basmati rice to the pot. Stir gently to combine, then reduce the heat to low and cover the pot with a tight-fitting lid.

8.Cook for about 15-20 minutes, or until the rice is fully cooked and has absorbed all the water. Avoid lifting the lid during cooking to ensure even steaming.

9.Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes. Fluff the rice gently with a fork before serving.