Vegetable Pulao

Rinse the basmati rice (350 g) in several changes of water until the water runs clear, cover with cold water and let soak for 20 minutes, then drain in a sieve and let drain completely.

In a large pot or thick-bottomed sauté pan, heat the ghee (2 tbsp) over medium heat. Add the cumin seeds (1 tsp), cinnamon stick, cardamom pods (3), cloves (4) and bay leaves (2), and fry for 30–40 seconds until the spices become fragrant and the cumin starts to crackle.

Pour in the oil (2 tbsp), add the onion (1), thinly sliced into half-rings, and fry over medium heat for 5–6 minutes until golden.

Add the diced carrot (1) and the green beans (150 g), cut into 2 cm pieces, and cook, stirring, for another 3–4 minutes.

Add the green peas (150 g), garam masala (1 tsp) and salt to taste, stir and cook for 1–2 minutes.

Add the drained rice to the vegetables and stir gently for 1–2 minutes over medium heat so that every grain is coated with fat and spices.

Pour in 600 ml of hot water (the rice-to-water ratio is roughly 1:1.5), stir, bring to a boil, cover with a lid and reduce the heat to the lowest setting.

Cook, covered, for 15–18 minutes without lifting the lid, until all the water is absorbed and the rice is tender.

Remove from the heat and, keeping the lid on, let the pulao rest for 10 minutes, then fluff gently with a fork and serve hot.