Vegetable pulao

Method

1. 1

   Wash and soak the rice 20 min

   Measure the rice with a cup, wash in 4–5 changes of water and soak in fresh water.

   In this step

   • Basmati rice600 g

   Ready when: The water runs almost clear.

2. 2

   Cut the vegetables 8 min

   Peel and cut the carrots and potatoes into small cubes, about the size of a peanut. Slice the onion thinly.

   In this step

   • Carrots3
   • Potatoes3
   • Onions1½

   Ready when: Vegetable cubes are about the same size so they cook evenly.

3. 3

   Fry onion and spices 6 min

   Heat the oil in the pot on medium. Add the whole spices for 30 seconds, then the onion.

   In this step

   • Onions1½
   • Whole spices3 tsp
   • Cooking oil4½ tbsp

   Ready when: Onion is golden and the spices smell fragrant.

4. 4

   Sauté the vegetables 4 min

   Add carrots, potatoes and peas with the salt. Stir for a few minutes so they get coated in oil.

   In this step

   • Carrots3
   • Peas225 g
   • Potatoes3

   Ready when: Vegetables are shiny and hot but still firm.

5. 5

   Boil with rice 7 min

   Add water (1¾ cups per cup of rice) and bring to a boil. Taste: slightly salty is right. Add the drained rice and boil uncovered without stirring.

   In this step

   • Basmati rice600 g
   • Waterabout 5½ cups (1330 ml) for 3¼ cups of rice

   Ready when: Water is at the level of the rice with small holes on top.

6. 6

   Dum and serve 15 min

   Cover tightly and cook on the lowest heat without opening. Turn off, wait 5 minutes, then fluff gently and serve with raita.

   Ready when: Rice is fluffy and a potato cube is soft.