Vegetable Pullao Indian Recipe

Vegetable Pullao Indian Recipe

Ingredients

• basmati rice, measured to the 450ml/ 3/4 pint level in a measuring jug
• 3 tbsp olive or groundnut oil
• 1/2 tsp brown mustard seeds
• 1 hot green chilli, finely chopped
• 100g/4oz potato, peeled and cut into 5mm/ 1/4in dice
• 1/2 carrot, peeled and cut into 5mm/ 1/4in dice
• 40g/11/2oz green beans, cut into 5mm/ 1/4in segments
• 3g/1/2 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp very finely grated fresh root ginger
• 6g/1 1/4 tsp salt
• 570ml/1 pint water

Method

1. Wash the rice in several changes of water then drain.
2. Put it in a bowl, cover with water and leave to soak for 30 minutes, then drain again.
3. Put the oil in a heavy-based pan (with a tight-fitting lid) and set it over a medium high heat.
4. When it is hot, put in the mustard seeds.
5. As soon as they begin to pop -a matter of seconds -put in the chilli, potato, carrot, green beans, turmeric, garam masala and ginger.
6. Saute, stirring for 1 minute.
7. Reduce the heat to medium-low and add the drained rice and the salt.
8. Cook the rice gently, stirring for 2 minutes.
9. Add the water and bring to the boil.
10. Cover the pan tightly with a close-fitting lid or with foil and a lid, then turn the heat to very low and cook for 25 minutes.

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