Carrot Rice

1 cup Basmati Rice, uncooked
2 cup Water
1 large Onion, chopped
3 Green Chilies
2 tbsp Oil
1 Bay Leaf
½ tsp Mustard Seeds
½ tsp Cumin Seeds
2 Cloves
1 Cardamom
½ inch Cinnamon
2 cups Carrots, grated
Salt, as needed

Clean and soak the rice in water. Cook rice separately in soaked water and salt.
Put a wok over medium heat, warm the oil. Add mustard, bay leaf, cumin, cloves, cardamom pod, and cinnamon. Cook until the spices puff up and darken (1 to 2 seconds), then add the sliced onion, chilies and grated carrots and saute until browned (8 to 10 minutes).
Add the rice to the carrot mixture and stir gently. Turn off the heat and let the pan stand covered on the burner for 5 minutes. Then uncover, fluff up the rice gently and serve.