Rice with Vegetables

January 28, 2022

Sabzi pulao is an Indian-inspired rice dish where basmati is cooked together with onion, garlic, ginger and a handful of whole and ground spices. The vegetables are fried briefly in spiced ghee and folded in at the end so they keep their colour and bite.

This is food you make when you need one pot to feed several people. The spices — cumin, coriander, cardamom, cloves, cinnamon and peppercorns — carry the flavour on their own, so the dish works without meat or sauce. Raisins and toasted almond flakes on top add sweetness and crunch.

The portion is large and suits a family dinner or as a side to an Indian spread with raita and chutney.

Ingredients

Serves 6–8

250 g mixed frozen vegetables, diced
125 g frozen peppers, red and green, diced
125 g courgette, sliced
2 tbsp cumin, ground
2 tbsp coriander, ground
1 tsp chilli powder
2 tsp turmeric
4 tsp black peppercorns, crushed
2 tsp salt
3 tbsp ghee (or vegetable oil)
4 large onions, thinly sliced
5 cloves garlic, thinly sliced
2 pieces fresh ginger, 7 cm each, peeled and sliced
2 cinnamon sticks, 7 cm each
20 cardamom pods
20 cloves
1 tbsp lovage seeds (can be omitted)
750 g basmati rice, rinsed and drained
2 l boiling water
75 g small raisins, to garnish
50 g flaked almonds, to garnish

Directions

Leave the frozen vegetables and peppers to thaw together with the courgette in a bowl.

Mix the cumin, coriander, chilli powder, turmeric, crushed peppercorns and salt in a small bowl.

Heat half the ghee in a large, heavy-bottomed pot over low heat. Add half the ground spice mixture and toast it for 2 minutes until fragrant.

Fold the vegetables into the pot and mix them thoroughly with the spices. Remove the pot from the heat and cover the vegetables to keep them warm.

Heat the remaining ghee in another large pot. Add the onion, garlic and ginger and fry over low heat for 8–10 minutes until the onions are soft and golden.

Add the cinnamon sticks, cardamom pods, cloves and lovage seeds. Fry for 3–4 minutes until the spices are fragrant.

Add the remaining ground spice mixture and fry for a further 2 minutes, stirring.

Add the basmati rice and stir until all the grains are coated in spices and fat.

Pour in the boiling water. Leave it to simmer uncovered until the rice is cooked but still has bite, 12–15 minutes. Stir regularly so the rice does not stick. Add more water if it boils dry.

Drain the rice in a large sieve.

Fold the drained rice together with the warm vegetables in a large bowl or on a serving dish. Scatter raisins and almond flakes over the top and serve.

Notes

The cinnamon sticks, cardamom pods and cloves are not eaten — pick them out, or warn your guests.

Ghee gives a rounder flavour than oil, but vegetable oil works fine. Do not use olive oil — the flavour does not suit the Indian spices.

The dish can be reheated the next day. Sprinkle a little water over the rice and cover the bowl before putting it in the microwave, so it does not dry out.

Active time about 15 minutes, cooking time 30–40 minutes.