Heat oil in a thick bottomed pan on medium heat. Add cumin. As soon as it starts spluttering, add the whole spices: cinnamon stick, red chilli, bay leaves, cardamoms and cloves. Stir for about 30 seconds before adding the garam masala and coriander. Stir for another 30 secs before adding the onions.
Cook the onions until lightly browned, about 5-6 minutes. Add salt and tip in the tomatoes.
Cook the tomatoes till softened, approximately 6-8 minutes. Add the carrots and green chickpeas. Cook for a couple minutes before adding the rice. Stir the rice with the masala to coat the grains.
Pour in the water. Cover the pan and let the water come to a boil. Turn the heat down to low and let the rice cook for 40-50 minutes.
Once the rice is cooked, gently stir in lemon juice. Garnish with cashews, pomegranates, fresh coriander leaves and serve hot with a cool cucumber raita. Enjoy!!