Carrot and Capsicum Pulao

Serves 4

200 gms long grained rice (basmati)
5 grated carrot
3 chopped capsicum
3 sliced onions
a few curry leaves (kadi patta)
1 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
1 tsp biryani spice powder
2 to 3 tsp black peppercorns (kalimirch) powder
5 tbsp grated coconut
3 tbsp onion paste
4 baby onions
6 tbsp butter
4 tbsp oil
3 cardamoms
2 sticks of cinnamon (dalchini)
1 bayleaf (tejpatta)
10 to 15 raisins (kismis)
saffron (kesar) strands dissolved in milk
2 tbsp rose water

Wash and boil the rice along with cardamom, cinnamon sticks and bay leaf for 3 minutes.
Add the salt and a little oil and cook til the rice are almost cooked.
Spread on a plate to cool, discard the spices out of the rice and keep aside.
Heat the butter and oil in a pan, add the urad dal and saute till it turns golden brown.
Add the mustard seeds and when the seeds crackle, add the curry leaves and onions , raisins and sauté till golden brown.
Add the carrots and saute till they turn golden brown.
Add the capsicum and saute for 1 minute.
Add the coconut and fry till it turns slightly brown.
Then add the masala powder , pepper powder, salt and some more oil and saute for 2 minutes.
Remove from the flame, and pour into a greased baking dish.
Spread the rice first, sprinkle the saffron in milk, some rose water, and then sread the vegetables.
Repeat the process and last pour some more rose water.
Cover the baking dish and bake for 5 to 8 minutes.
Serve hot.