Ingredients

Tick ingredients as you go.

• 250 g basmati rice, rinsed well and drained
• 1 tbsp neutral oil
• 1 medium onion, thinly sliced
• 1 tsp cumin seeds
• 1 bay leaf
• 3 green cardamom pods
• 1 small cinnamon stick
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 medium carrot, cut into small cubes
• 100 g green beans, cut into 2 cm pieces
• 100 g frozen peas
• 450 ml water
• Salt to taste
• Fresh coriander and lemon wedges, to serve

Method

1. Heat the oil in a heavy saucepan with a tight-fitting lid. Add the cumin, bay leaf, cardamom and cinnamon. Stir for 30 seconds, then add the onion and cook for 5 minutes.
2. Add the garlic and ginger for 1 minute, followed by the carrot, beans and peas. Stir for 2 minutes.
3. Add the rinsed rice and gently stir for 1 minute. Pour in the water, season with salt and bring to a boil.
4. Cover, reduce the heat to low and cook for 12–15 minutes until the water is absorbed and the rice is tender. If the rice is still firm, add a little boiling water and cook covered for a few more minutes.
5. Turn off the heat and leave covered for 10 minutes. Remove the whole spices and fluff gently with a fork. Finish with coriander and lemon.