Wash the basmati rice well. Soak in water for 30 minutes. Drain.

In a pressure cooker, heat ghee. Fry the cinnamon and bay leaf briefly.

Add the ginger paste and curry leaves and saute till a nice aroma comes.

Add the onions and green chillies and saute till transparent. Ensure to keep stirring, as it may get stuck to the pan due to the ginger.

Add in the carrots and masala powders and cook for five minutes.

Add in the drained rice and saute for another five minutes or till the rice turns crisp.

Now add the water and adjust salt.

Close the lid and pressure cook on high flame for three whistles.

Switch off and allow the pressure to go by itself.

Open the lid and fluff the rice up with a fork.

Serve hot with raita and pickle!