This super-quick recipe makes a great midweek meal served simply with raita. But don’t hesitate to include it as part of a feast or barbecue spread either!
1 tablespoon sunflower oil
1 teaspoon cumin seeds
1 onion, finely chopped
1 small green chilli, finely chopped
2 garlic cloves, grated
2 courgettes, about 500g (1lb 2oz), chopped
1 teaspoon garam masala
1/2 teaspoon chilli powder
1 1/2 teaspoons salt
200g (7oz) basmati rice
500ml (18fl oz) boiling water
Heat the oil in a pan and add the cumin seeds. When they start to sizzle, add the onion and cook on a medium heat for 5 minutes, until it begins to change colour. Add the chilli and the garlic and cook for another minute.
Add the courgettes and cook for 10 minutes, stirring occasionally, until they turn slightly golden. Add the spices and salt and mix well.
Stir in the rice and boiling water. Cover and cook on low heat for 12–13 minutes. Turn off the heat and let the pulao rest for a minute before serving.
Store any leftovers in an airtight container in the fridge for 4–5 days. Reheat thoroughly before serving.
Reprinted with permission from Healthy Indian Vegetarian by Chetna Makan copyright © 2020. Photographs by Nassima Rothacker. Distributed by Hachette Book Group.
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