Method

1. Heat a tava/skillet on low heat and dry roast the desiccated coconut until you get a nutty aroma, and the coconut slowly starts to turn golden. Remove it from the pan, make sure it doesn't burn.
2. Drain the rice and keep it aside.
3. Heat ghee/oil in a large deep pan/kadhaiwith a tightly fitted lid on medium heat and temper it with bay leaves, cinnamon, cardamoms and cloves.
4. Sauté until you get a lovely aroma of the spices.
5. Then add in the green peas and sauté for a minute.
6. Now add the rice and mix it well with the spices and green peas. Sauté for a minute or two.
7. Add the salt and sugar and mix. Pour the hot water and bring it to a boil. Then lower the heat and cover and cook for 15-20 minutes until the rice is cooked through.
8. After 15 minutes check if the rice is properly cooked. if it still seems uncooked, cover, and continue cooking for another 4-5 minutes on low heat.
9. Switch off the flame. Now add in the desiccated coconut, grated carrot and lemon juice and slowly mix it with the rice. Do not over mix.
10. Serve it with the curry or dal of your choice.