1.      Cook the onions and bell pepper in oil over medium heat for 5-10 minutes. Add the garlic and cook just until before the garlic turns brown. Add the salt and pepper.

2.      Add the grated carrots and cook in the oil until the oil turns yellow and the carrots are soft, about 15 minutes.

3.      Add the rest of the spices, the green chili and the water and bring to a boil over high or medium-high heat until most of the water is absorbed, about 10-20 minutes, depending on the kind of rice you use. Watch to make sure the rice doesn’t burn.

4.      Once most of the rice is evaporated, lower the heat to warm/low and cover the rice. Steam for about 10 minutes or until all the water is absorbed and the rice is cooked through.