Carrot and capsicum pulao

Ingredients
Basmati rices  2 cup
Onion  -1 sliced
Carrot  - 2 cut into cubes
Capsicum(Red,Green)  -1 cut into cubes
Cloves – 3
Bay leaves – 2
Cardamom – 3
Cinnamon – 2″ piece
Lemon juice  -1 tbsp
Ghee - 3 tsp
Oil   - 2 tbsp
Water  -3 cups
Salt

Preparation

• Wash the basmati rice  in running water and keep aside.
• Heat the oil and 2 tsp ghee in a deep heavy-bottomed pan.
• Add cloves, bay leaves cinnamon and cardamom into it and fry for a minute.
• Add onion and  saute for few minutes.
• Then add carrot and capsicum and mix well.
• After that add the basmati rice and fry for 2 min.
• Add water into the pan and add salt and lemon juice and mix well.
• Once the water comes to  boil,  cover the pan.
• Cook till the water almost disappeared and  holes will appear on the surface of the rice.
• Check the rice is cooked .If nor sprinkle a little water and closed the pan and after 5 min turn off the flame. 
• Heat 1 tsp ghee in a separate pan and fry the cashwes and raisins for garnishing. 
• Serve it with Butter chicken or any of your favorite side dish.  Cheers!