Spinach - Cashew Pulav

2 cup Basmati Rice
1 cup cubed Carrots
½ cup cubed Yellow Pepper
Salt to taste
3½ cup Water (may need more later)
2 tbsp Oil

To be ground together to a thick, rough consistency with 3 tbsp of water-
1 cup Spinach Leaves
Small bunch of Coriander Leaves
½ cup Cashew Nuts
2 Green Chillies, halved
1 small Onion, chopped
3 cloves Garlic, peeled and halved
1 tbsp Lemon Juice

Popu:
1 whole Red Chilli, halved
1 tsp Cumin Seeds
2 Bay Leaves

Spice powders:
½ tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Garam Masala Powder

Heat oil in a thick-bottomed pan. Add the ingredients for tempering. When the seeds begin to sizzle, add the carrots and yellow pepper and stir for about 2 minutes. Add the spinach mixture and stir constantly over medium heat for about 5 minutes. Add the rice and the powdered spices, salt and stir well, scraping the bottom of the pan to avoid burning. Do this for about 4 minutes. Add the water, stir and bring to a boil. Reduce the heat to low, cover and cook till the rice is done. If the water gets dissolved before the rice is cooked, add a little more water, a little at a time. On the other hand, if the rice gets cooked before all the water is dissolved, increase the heat and stir till dry. Remove from heat, cover and let the pulao rest for at least 5 minutes. Sprinkle lemon juice over it. Serve hot with raita.