This palau has a unique color because of its main ingredient, carrots.
Coconut powder is added to give a nutty flavor to the palau.
Cashews and raisins can be added to the palau to make it more tasty, but those of you conscious of the calories in them may not add them.
I personally like to mix fried cashews and raisins because it does make the palau's taste unbeatable.

• 1 cup Basmati rice
• 1/2 cup grated carrots - preferably baby carrots
• 2 tsp salt
• 4 cloves
• 1/2 tsp cinnamon powder
• 4 tblsp desiccated coconut powder - or fresh grated coconut
• 1/4 tsp mustard seeds
• 1/4 tsp black pepper
• 4 tblsp vegetable oil
• 5 - 7 cashews
• 5 - 7 raisins

Wash the rice under flowing water to remove any dust etc.

Keep a heavy non-stick skillet on heat, add 2 tblsp vegetable oil.
When the oil becomes hot, add cashews and raisins.
Fry until the cashews are lightly-browned.
Remove from the pan and put them on a paper towel so that the extra oil is absorbed.

Again, keep the pan on heat, add 2 tblsp vegetable oil.
When the oil becomes hot, add mustard seeds.
Then add cloves, cinnamon powder, pepper and coconut powder and fry until the coconut powder turns light-brown.
Add rice and stir-fry for a few minutes.
Put water, carrots, salt and mix well.
Bring to the boil and reduce the heat to low.
Cover with a tight-fitting lid and cook for 20 - 25 minutes until the rice is tender and fluffy.

Remove from heat , transfer to a serving bowl and sprinkle fried cashews and raisins on top and serve hot.