Peel the orange and take in a blender along with the carrot. Blend to extract juice and run through a sieve to remove the pith.
Wash and soak the rice for 20 mins.
In a nonstick pan, heat ghee and roast the raisins and nuts. Keep it aside.
In the same pan, saute the whole spices for a few minutes, then add slit green chilies, mint leaves.
Add drained rice, and saute well. Add the orange juice along with coconut milk.
Simmer and cook till done. This takes about 15 mins. The last few minutes can be cooked over a pan for the rice to settle down well.
Fluff the rice before serving.
Garnish with raisins and roasted nuts.