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. 

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