Rice absorbs the flavours of any ingredient that you throw in with it so Indians make all kinds of sweet and savoury dishes with it. This vegetable pulao is served on special occasions and at dinner parties.

Picture by Werner van Peppen

Serves 2-2

Preparation:

Heat the oil in a deep saucepan with a lid. Put in the black and green cardamoms, the cassia bark or cinnamon, the cloves and the peppercorns.

Stir for a moment so that they release their fragrance. Then add the onion and fry them for about 4 minutes or until they turn a light brown. Do not let them caramelise. Tip in the vegetables and the salt and fry gently for 5 minutes. Now sprinkle in the cumin and add the rice. Stir everything well, and pour in 600ml/1 pint just boiled water. Cover and simmer for 10 minutes, or until the rice has cooked. Serve hot with a raita.

TIPS

Try this with different combinations of vegetables.

Substitute drained tinned vegetables if you need to. However, fry them for less time because they will already have been cooked.