Ingredients

basmati rice, measured to the 450ml/ 3/4 pint level in a measuring jug

3 tbsp olive or groundnut oil

1/2 tsp brown mustard seeds

1 hot green chilli, finely chopped

100g/4oz potato, peeled and cut into 5mm/ 1/4in dice

1/2 carrot, peeled and cut into 5mm/ 1/4in dice

40g/11/2oz green beans, cut into 5mm/ 1/4in segments

3g/1/2 tsp ground turmeric

1 tsp garam masala

1 tsp very finely grated fresh root ginger

6g/1 1/4 tsp salt

570ml/1 pint water

Method

Wash the rice in several changes of water then drain. Put it in a bowl, cover with water and leave to soak for 30 minutes, then drain again. Put the oil in a heavy-based pan (with a tight-fitting lid) and set it over a medium high heat. When it is hot, put in the mustard seeds. As soon as they begin to pop -a matter of seconds -put in the chilli, potato, carrot, green beans, turmeric, garam masala and ginger. saut+, stirring for 1 minute.

Reduce the heat to medium-low and add the drained rice and the salt. Cook the rice gently, stirring for 2 minutes.

Add the water and bring to the boil. Cover the pan tightly with a close-fitting lid or with foil and a lid, then turn the heat to very low and cook for 25 minutes.

Cooks Comments and Tips

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