Spiced Bukhari Rice with Carrots and Raisins

Wash the basmati rice thoroughly under cold running water until the water runs clear. Soak it in water for at least 15 minutes, then drain well.

Julienne the carrots into thin strips. In a large pot or deep skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the julienned carrots and raisins, sautéing for 3-5 minutes until the carrots are slightly softened and the raisins plump. Remove them from the pot and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same pot. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the cumin powder, coriander powder, cardamom pods, cinnamon stick, and black pepper. Sauté for another minute until fragrant.

Add the drained rice to the pot and stir gently to coat it with the spices. Pour in the vegetable broth and add the salt. Bring the mixture to a rolling boil over high heat.

Once boiling, gently stir in half of the reserved sautéed carrots and raisins. Distribute them evenly on top of the rice.

Reduce the heat to the lowest setting, cover the pot tightly with a lid, and let it simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.

Once cooked, remove the pot from the heat and let it rest, still covered, for 5-10 minutes. Gently fluff the rice with a fork, then garnish with the remaining sautéed carrots and raisins before serving. Serve warm.