The Vegetarian Curry Bible

Keep sprinkling water periodically to speeden up the process, but do

not add excess water as it will ruin the pulao.

Vegetable Pullao 2

When the vegetables are done, transfer the vegeables to a big mixing

dish, add all the boiled rice, salt to taste and the blended masala.

Mix thoroughly and then heat it either in a microwave or on low heat

on the cooking range.It is heated again to let the salt spread across the

dish.

by Madhur Jaffrey

This rice dish is traditionally from Northern India.

Ingredients

0. Serve with Raita.

•

basmati rice, measured to the 450ml/ ¾ pint level in a measuring jug

3 tbsp olive or groundnut oil

½ tsp brown mustard seeds

1 hot green chilli, finely chopped

100g/4oz potato, peeled and cut into 5mm/¼in dice

½ carrot, peeled and cut into 5mm/¼in dice

40g/1½oz green beans, cut into 5mm/¼in segments

3g/½ tsp ground turmeric

1 tsp garam masala

1 tsp very finely grated fresh root ginger

6g/1¼ 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. sauté, 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.