This dish can include additional vegetables such as green peas or small pieces of cauliflower.
Ingredients
- 1½ cups (300 g) uncooked long-grain rice (preferably Basmati)
- 1 tablespoon ghee or butter
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 5 green cardamom pods, bruised 7 cloves
- 1 medium onion, diced
- 1 tablespoon yogurt
- 2 medium tomatoes, diced
- 1 cup (170g) diced, cooked potatoes
- 1 cup (100 g) finely sliced green beans
- 1 cup (120 g) diced carrot Pinch of saffron threads, soaked in
- 1 tablespoon of hot milk for 15 minutes
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 3 cups (750 ml) water
- 1½ teaspoons salt
- Fresh coriander leaves (cilantro)
How to Make It
- Wash the rice in a pot, leave enough water to just cover the rice and soak for 30 minutes. Drain and set aside.
- Heat the ghee in a wok and stir-fry the cumin, cinnamon, cardamom and cloves for 1 minute until they begin to crackle. Add the onion and stir-fry until golden, then add the yogurt, vegetables, saffron, turmeric, coriander and ½ cup (125 ml) of water. Cover and simmer for 3 minutes.
- Add 2½ cups (625 ml) of water, the drained rice and salt. Stir, bring to a boil, then simmer uncovered for about 10 minutes until the water is completely absorbed.
- Cover the wok with a damp towel, then cover with the lid, and cook over very low heat for 5 to 10 minutes. Remove from the heat, keep covered and leave to stand for 15 to 20 minutes. Stir gently with a fork and serve garnished with coriander leaves.
