Wash rice and soak for 10 minutes. Strain and keep aside. In a wok add ghee and all the dry spices. Cook for 1 minute.

Add onion followed by carrot and capsicum. Cook well.

Add water and then after a boil add the rice. Put salt. Cook for 10 minutes on high medium flame.

After 10 minutes check the pulao. Stir it once.add 1/2 tsp lemon juice. This keeps the pulao non sticky. Then cook for 6-7 minutes on low flame. Keep it for 10 minutes for cooling.