Recipe
Why make it
A one-pot vegetarian rice dish of golden basmati cooked with potatoes, peas and whole spices. It is simple, filling and ready in under an hour, ideal for an easy weekday lunch.
Serves 4
+ 13 more in the full recipe
Step 1 of 9
Rinse the rice in several changes of cold water until the water runs almost clear. Cover with fresh water and soak for 20 minutes, then drain well in a sieve. Use this time to slice the onion, cube the potatoes and chop the tomat…
Step 2 of 9
Heat the oil or ghee in a heavy pot over medium heat. Add the cumin, cardamom, cloves, cinnamon and bay leaf and let them sizzle for 30 seconds until fragrant.
Step 3 of 9
Add the sliced onion and fry, stirring often, for 7 minutes until soft and light golden brown.
Step 4 of 9
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes. Add the tomato, green chillies, turmeric, chilli powder, coriander powder and salt, and cook for 4 minutes until the tomato breaks down and the oil b…
Step 5 of 9
Add the potatoes and yogurt and stir well. Cook for 3 minutes, then add the peas and stir to coat everything in the masala.
The last 4 steps are in the full recipe.
Cook’s tip
Cut the potatoes into even cubes so they cook at the same rate as the rice; pieces that are too small will turn mushy.
Ready to cook?
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