Ingredients:

• 1 cup basmati rice
• 2 cups water
• 2 tablespoons ghee (clarified butter)
• 1 bay leaf
• 2-3 cloves
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• 1 star anise
• 1/2 teaspoon cumin seeds
• 1/2 cup mixed vegetables (carrots, peas, beans, etc.)
• 1/4 cup cashews or almonds
• 1/4 cup raisins
• 1/2 teaspoon saffron strands soaked in 2 tablespoons of warm milk
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

2. In a large, heavy-bottomed pan, heat the ghee over medium heat.

3. Add the whole spices: bay leaf, cloves, green cardamom pods, cinnamon stick, star anise, and cumin seeds. Sauté for a minute or until they release their aroma.

4. Add the mixed vegetables and sauté for a few minutes until they become slightly tender.

5. Now, add the drained basmati rice and sauté for another 3-4 minutes. This helps the rice absorb the flavors.

6. Pour in 2 cups of water, add salt to taste, and bring it to a boil.

7. Reduce the heat to low, cover the pan with a lid, and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed. You can also use a rice cooker for this step.

8. While the rice is cooking, heat a small pan and lightly roast the cashews or almonds until they turn golden. Set them aside.

9. In the same pan, add the raisins and sauté them until they puff up. Remove them from the pan and set aside.

10. When the rice is cooked, gently fluff it with a fork to separate the grains. Drizzle the saffron-soaked milk over the rice, which will give it a lovely yellow color and a unique flavor.

11. Add the roasted nuts and raisins, and gently mix them into the rice.

12. Garnish with fresh coriander leaves and serve your fragrant and flavorful Motia Pulao hot. It's a perfect side dish for a variety of Indian meals. Enjoy!