A MEAL YOU CAN MAKE

Vegetable pulao

A fragrant rice supper with vegetables and a cooling spoonful of yoghurt.

About 51 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

• 180g Basmati rice, dry
• 100g Carrots, small dice
• 100g Green beans, 1 cm pieces
• 100g Frozen peas
• 100g Onion, thinly sliced
• 20ml Rapeseed oil
• 1 tsp Cumin seeds
• 1 tsp Garam masala
• 360ml Water
• 150g Plain yoghurt

Allergens: Milk in yoghurt; check spice blends. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

The method

1. Get everything ready

   Rinse 180g basmati rice (dry) until the water is less cloudy and drain. Cut the carrots, beans and onion as listed. Measure peas, spices and water.

2. Flavour the rice

   Warm 20ml rapeseed oil over medium heat. Stir 1 tsp cumin seeds for 30 seconds, then soften 100g onion (thinly sliced). Add carrots, beans and peas and stir for 2 minutes. Fold in rice and 1 tsp garam masala.

3. Bring to a boil

   Add 360ml water. Bring to a boil, gently stir once and put the lid on. Turn the heat to its lowest setting.

4. Cook covered

   Keep covered until the rice has absorbed the water. Follow packet timing if longer. If rice is hard and dry, add a little hot water and extend cooking.

5. Rest without lifting the lid

   Turn off the heat and leave covered. The trapped steam finishes the grains.

6. Check and serve

   Fluff gently with a fork. Check the vegetables are tender and rice has no hard centre. Serve with 150g plain yoghurt. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

   Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

7. Make the kitchen ready again

   Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

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