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Vegetable Pilao Rice

Another delicious and nutritious one pot meal to add to your collection, or have it as a side if you're feeling fancy. Adapted from Meera Sodha at the Guardian.
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Equipment

  • A large pot or saucepan with a lid

Ingredients
  

  • 300 g wholegrain basmati rice
  • 4 tbsp sunflower oil
  • 5 cloves
  • 1 stick cinnamon broken into pieces
  • 1 large onion peeled and finely chopped
  • 4 garlic cloves peeled and minced
  • 1.5 " fresh ginger peeled and finely grated
  • 3 green chillies halved
  • 1 1/2 tbsp tomato puree
  • 1/4 tsp turmeric
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 large potato peeled and 1/2" diced (200g)
  • 2 medium carrots peeled and 1/2" diced (200g)
  • 150 g frozen peas
  • 2 tsp salt
  • To serve: Lemon slices plant-based yoghurt and fresh coriande

Instructions
 

  • Rinse rice in several changes of water until water is relatively clear, then drain and soak while you start cooking.
  • Put oil in pot over medium heat. When hot, add the cloves and cinnamon, sizzle for a few seconds, then add the onion and cook 10-12 minutes, until the onions begin to brown. Add garlic, ginger, chillies and cook a few more minutes. Stir in tomato puree and spices, cook a couple of minutes more. Add potatoes and carrots, and mix well.
  • Drain rice well, and add to pot with peas and salt. Stir and add 600ml boiling water. Bring back to a boil, then cover and turn down the heat. Leave to simmer 20 minutes or until water mostly absorbed. Turn off heat and leave, covered, to rest for 10 minutes.
  • Fluff up the rice with a fork and serve with lemon, yoghurt and fresh coriander.
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