Rice Dishes Recipes - Pulao with Carrots and Beans Rice Recipe

Ingredients

• 675g/3 cups long-grain rice, soaked for 20 minutes

• 45ml/3 tbsp oil

• 5ml/1 tsp cumin seeds

• 2 bay leaves

• 1 cinnamon stick

• 4 black cardamom pods

• 2.5ml/1/2 tsp black peppercorns

• 1.5ml/1/4 tsp cloves

• 3 large carrots, cut into strips

• 450g/1 lb green beans, cut into strips

• 225g/8 oz peas

• 5ml/1 tsp ground turmeric

• 1.5ml/1/4 tsp ground red chili

• salt

• 900ml/3 3/4 cups water

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Method:

1. Preheat the oven to 200C/400F/gas mark 6. Wash and drain the rice. Heat the oil in a flameproof casserole and fry the cumin, seed, bay leaves, cinnamon, cardamom, peppercorns and cloves over a medium heat for 10 seconds. Add the carrots, beans, peas, turmeric, ground chilies and salt and fry for 3 minutes.

2. Add the rice and stir together well. Add the water and bring to the boil. Reduce the oven temperature to 150C/300F/gas mark 2. Cover the casserole tightly and cook in the oven for about 10 minutes until the rice and vegetables are tender. Serve hot with coriander chutney, raita and papadums.