Ingredients

200g Kohinoor Gold Basmati Rice
1 carrot, chopped
75g green beans, chopped
75g peas
400ml water
2 tbsp oil
1 tsp cumin seeds
1 cinnamon stick
2 cloves
1 bay leaf
1/2 onion, chopped
1 small green chilli, chopped
1 tbsp crushed ginger
1 tbsp crushed garlic
2 large tomatoes, chopped
1 orange pepper, chopped
1 tsp chilli powder
1/2 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
Fresh coriander to serve

Method

• Wash the rice under water until the water runs through clear and leave to soak for 20-30 minutes
• In a large saucepan, add the oil and heat. When hot, add the cumin seeds and let them sizzles for 2 minutes.
• Then add the cinnamon stick, cloves, cardamom, bay leaf and fry until you can smell the aromas.
• Add the onions and reduce the heat and fry until soft.
• Add the chilli, ginger, and garlic and fry for 1 minutes. Then add in the tomatoes and pepper and mix.
• Add in the chilli powder, turmeric, ground coriander, and garam masala and mix well.
• Add in the carrot, green beans, and peas and fry for a couple of minutes.
• Drain the rice and add into the pan, then add the 400ml water.
• Bring the saucepan to a rolling boil then put a lid on the pan, bring the temperature down low and allow the rice to cook for 15 minutes.
• After cooking, take the saucepan off the heat but leave the lid on for 5 minutes.
• Using a fork, fluff up the rice and serve with fresh coriander.