Instructions

1. CUT: Slice the red onion, cut the cauliflower into small florets, dice the carrots and cut the beans into quarters.

2. PART COOK RICE: Boil 1 ½ litres of water in a large pan. Add the rice then empty in whole spices Pack 2 and salt. Quickly bring to boiling for 4 minutes. Do not overcook. Drain and set aside in the sieve, keeping in the whole spices.

3. PART COOK VEGETABLES: Using the now empty pan, mix ground spices Pack 1, oil, yoghurt, water, garlic & ginger, red onion, cauliflower and carrots. Stir to cover the vegetables and cook on a medium heat for 5mins, occasionally removing the lid to stir. Remove the pan from the heat and stir in the green beans and peas.

4. LAYER ON TOP: With the vegetables in the pan, scatter on half the part cooked rice, then about half of the dried onions Pack 3. Layer on the remainder of the rice and then the rest of Pack 3. Place small knobs of butter over the top. Don’t stir.

5. COOK, SET ASIDE & SERVE: With the lid on, cook on a medium heat until you can hear it bubbling. Set to a low heat and continue to cook with it still bubbling for up to 20mins (see TESTING below). At this point set it aside to finish cooking for 10mins off the heat, with the lid still on. Turn into a large bowl, lightly mix then serve as a light meal or with any curry.

   TESTING: You can quickly and very occasionally bite on a few rice grains. If you can barely sense the hard grain then it’s ready to be set aside (above). If the rice is moist and needs more cooking then continue cooking (above). If the pot seems too dry then sprinkle on 1-2tbsp of boiling water and continue cooking on a low heat (above).