BEST SOMALI FOOD IN TOWN

Rinse basmati rice under cold water until the water runs clear.

Soak the rice in water for 30 minutes, then drain.

Heat vegetable oil in a large pot over medium heat.

Add sliced onion and sauté until golden brown, about 5-7 minutes.

Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.

Add cardamom pods, cinnamon stick, cloves, and bay leaves; sauté for another minute.

Add the drained rice to the pot and stir to coat with the oil and spices.

Pour in water and add salt; bring to a boil.

Once boiling, reduce heat to low and cover the pot tightly.

Cook for 15-20 minutes until rice is tender and water is absorbed.

Remove from heat and let it sit covered for 10 minutes.

Fluff the rice with a fork and gently mix in cooked carrots, peas, and raisins.

Serve warm, garnished with fresh coriander and black pepper.