Nutty Rice with Fruits and Veggies

Boil two cups of rice for 20-25 minutes in 5 cups of water, drain the excess water and let the rice cool on a large tray. Grind garlic, ginger and green chilies to a paste. Heat oil in a pan and fry the almonds and cashews to a golden color. Once done, remove from fire and after a few seconds, add raisins in the same oil and when they swell, keep them aside. In the same pan (while again on fire), add black cumin, cinnamon, cloves, cardamon to the oil and stir for few seconds. Now add oil and stir till golden brown. Add chili- garlic paste, and cook on a low flame for 3-4 mins. Add carrots and stir for 2 mins. Now add cottage cheese, green peas, fruit pieces, salt (to taste) and mix well. Stir fry for 2 mins. Mix the boiled rice and add saffron mixed with water. Stir fry well to get the tinge of saffron color to the rice. Add fried cashew-nuts, almonds and raisins, mix lightly and serve hot. Ideally served with curd or mint dip.