Heat oil/ghee in a Kadai. Add whole spices, and saute for a few seconds or till aromatic.
Then add mustard seeds and cumin seeds. Let them splutter.
Add green chilies, curry leaves, and hing (asafetida). Saute for a few seconds.
Next, add onions, and ginger garlic paste. Saute till the onions are light brown.
Then add green peas, and grated carrot. Cook for 2 minutes.
And then, add turmeric, red chili powder, garam masala, sambar powder, and salt—Cook for another minute.
Add cooked basmati rice, mix everything well and turn off the gas.
Garnish it with coriander leaves & roasted cashews. Serve this South Indian-style carrot rice hot with raita or yogurt.