CASHEW NUTS AND RAISINS PULAO

Fine rice - 400 gm
Cashew nuts - 50 gms
Raisins - 50 gm
Cardamom - 3 whole ones
Cinnamon - 1 piece
Cloves - 5 nos
Onions - 2
Carrot - 100 gm
Fresh Leaves - 100 gms
Eggs (optional) - 2 nos
Vanaspathi - 60 gms
Water - 400 ml
Salt to taste

Preparation :

Clean and wash rice. Cut carrots and french beans lengthwise into 1 inch pieces.

Method :

Heat a thick bottomed frying pan and pour a tbsp of ghee. Fry cardamom, cinnamon and cloves. Add rice and fry on a low fire, till it become light brown. Add salt. Cook the rice along with the masalas and 2 cups of water on a low fire. Heat the remaining ghee in a frying pan. Fry cashewnuts and raisins and remove. Fry the onions, till they turn deep brown and crispy. Remove the cooked rice to a shallow serving bowl. Garnish with boiled eggs and fried onion strings.