Vegetables of choice, diced (mine – potato, cauliflower, carrot and green beans)
125g Basmati rice, rinsed and soaked for 30 minutes
1 tablespoon vegetable oil plus a knob of butter
1 onion, diced
1 garlic clove, grated
Knob fresh ginger, grated
1 green chilli, chopped
2 bay leaves
Small piece cassia bark
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
2 green cardamoms pods, crushed
1 black cardamom pod
Pinch sea salt
Handful fresh mint leaves, chopped
Handful fresh coriander, chopped
Heat oil and butter over medium heat then add cassia bark, cumin, coriander seeds, peppercorns, cloves and cardamons – stir fry for a minute or two until they release their aromas.
Add onion and cook until soft. Add salt, ginger, garlic, turmeric and chilli – cook for two minutes.
Add vegetables and stir to coat with oil – cook for 5 minutes.
Add rice and stir gently.
Add 250ml water and bring to the boil. Reduce heat to very low, cover and cook for 15 minutes.
Turn off heat. Remove pan lid and place a tea towel over to absorbed any excess moisture. Let stand for 10 minutes.
Sprinkle over fresh herbs before serving.