Soak the rice for 30 minutes and drain the water. Slice vegetables and prepare ingredients.

In a heavy bottom pot, heat 2 tbsp oil, add cumin seeds, bay leaves, cloves, cinnamon stick and fennel seeds.

Add the chopped onions, stir it for a moment. Add chopped tomatoes. Stir it a moment. Cover the pot and cook with low heat until tomatoes soft. Stir it in a minute to avoid it stick on the pot/get burned.

With low heat, add the grated ginger, add the turmeric powder, chili powder, coriander powder and salt. Mix it well with the tomatoes. Add the sliced carrots.

Add the soaked and drained rice into the pot. Stir it well.

Add the one and half cup water into the pot. Bring it to boil and lower the heat. Simmer the rice until half cooked around 8 minutes.

Add the sliced okra into the rice and mix it well. Cover the pot. Simmer the rice pulao for another 8 minutes until well cooked with lower heat.

Switch off the heat. Steam the pulao rice with the rest of heat.

Serve the pulao with some raisins and garnish with coriander leaves.