← Nouns Cooking · Indian

Ingredients

• 300 g Basmati rice, rinsed and soaked for 20 minutes
• 3 tbsp Ghee
• 1 tsp cumin seeds (or shahi jeera)
• 1 Bay leaves
• 1 3 cm cinnamon stick
• 3 green cardamom pods
• 4 Cloves
• 8 black peppercorns
• 12 Cashews (optional)
• 1 Onion, thinly sliced
• 2 Green chilli, slit
• 1 tsp Ginger, grated
• 1 Carrot, diced
• 80 g Green beans, cut into 2 cm pieces
• 120 g Cauliflower, in small florets
• 75 g green peas (fresh or frozen)
• 550 ml Water
• 1½ tsp Salt
• ½ tsp Garam masala
• 2 tbsp mint or coriander leaves, chopped

Method

1. Heat the ghee in a heavy pot with a tight lid over medium heat. Add the cumin, bay leaf, cinnamon, cardamom, cloves and peppercorns and fry for 30 seconds. Add the cashews and fry until golden.
2. Add the onion and fry for 6–8 min until golden. Stir in the green chillies and ginger for 1 minute.
3. Add the carrot, beans, cauliflower and peas and stir-fry for 3 min.
4. Drain the rice, add it to the pot and stir gently for 1 minute until the grains turn opaque and glossy.
5. Pour in the water, salt and garam masala and bring to the boil. Cover, turn the heat to the lowest setting and cook for 12–15 min, until the water is absorbed and the rice is tender.
6. Rest, covered, off the heat for 10 min, then fluff with a fork and scatter with mint. Serve with raita and any curry.

Tips

• Contains cashews (tree nuts) if you add them.
• Cool leftovers quickly and refrigerate within 1 hour.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Ministry of Curry My Food Story