• Marie Claire is supported by its audience. When you purchase through links on our site, we may earn commission on some of the items you choose to buy.
  • This north Indian pulao is a staple and classic comfort eating

    This north Indian pulao is a staple and classic comfort eating.

    You don’t need to precook the vegetables that go into it, which makes it a super-simple healthy meal before an evening out, a quiet night in or a fancy dish for parties. Feeds 2.

    1 tbsp oil
    3 small new potatoes
    1 tsp peeled and chopped root ginger
    4 cauliflower florets
    ½ mug of frozen peas
    ½ tsp turmeric powder
    ½ tsp chilli powder
    ½ tsp cumin powder
    ½ tsp coriander powder
    175g (6oz) basmati rice

    1. Pour the oil into a large pan on a high heat. Halve the potatoes. When the oil is hot, stir in the ginger and as it starts to brown, mix in the cauliflower, potato and peas.

    2. Stir for 1 minute until the vegetables are sealed all over, and add the spices. Mix viciously for a further 2 minutes to coat all the vegetables with the masala.

    3. Place the rice in a sieve and rinse it thoroughly in cold water before pouring it into the masala mixture. Stir the rice well for about 2 minutes, mixing it into the spices, then add one-and-a-half times as much hot water as rice. Add salt to taste and bring to the boil.

    4. When the water starts bubbling, lower the heat, cover with a lid and simmer for about 10 minutes, or until the rice has absorbed all the water and is cooked through.

    5. Serve with a fresh tomato and onion raita, and lime pickle.

    Miss Masala by Malika Basu is published by Collins, priced £14.99. 

    Reading now