Vegetable pulao with raita

Method

1. Rinse 300 g basmati 3 times until the water runs almost clear, then soak it in 800 ml (about 3¼ cups) water for 20 minutes. Do the chopping while it soaks.
2. Thinly slice 120 g (~1 medium) onion. Cut 100 g (~1 medium) carrot and 80 g beans into small pieces.
3. Heat 1 tbsp ghee in the saucepan on medium. Add ½ tsp cardamom pods (lightly crushed) for 20 seconds until fragrant.
4. Add the onion and cook 4 to 5 minutes until soft and golden.
5. Add the carrot, beans and 80 g frozen peas and stir 2 minutes.
6. Drain the rice well and add it with 1 tsp garam masala. Stir gently for 1 minute so every grain is coated.
7. Add 560 ml (about 2¼ cups) water and most of the 1¼ tsp salt. Bring to the boil on high, then put the lid on and turn to the lowest heat for 12 minutes. Do not lift the lid.
8. Turn off the heat and leave it covered for 5 minutes. Fluff gently with a fork.
9. Raita: grate 1 cucumber, squeeze out the water, and stir it into 200 g yoghurt with the last pinch of salt.

Tips

• For lunchboxes, cook extra with dinner. Spread the leftover pulao in a shallow container to cool within an hour, refrigerate, and reheat until steaming hot in the morning. Pack the raita separately with an ice brick.

Make it easier

• The night before: Pulao for lunchboxes: cook it with tonight's dinner and refrigerate.

Keeping and freezing

• Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
• Freezer: freezes well for up to 1 month. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

• Contains: milk / dairy.