Heat oil in medium-size saucepan over medium heat. Add onion and garlic; sauté until golden and softened, about 5 minutes. Stir in the curry powder, chili powder and ginger; sauté 30 seconds. Stir in rice to coat, 1 to 2 minutes.
Add water. Bring to boiling. Reduce heat to low; stir in carrots, cinnamon stick, cardamom and salt. Cook, covered, 20 minutes or until rice is tender. Remove cardamom.