Ingredients

Step by step

1. Wash the rice until the water runs clear then soak in a bowl of cold water for 30 minutes. Melt the ghee in a large pan, then add the cardamom, peppercorns, cumin seeds and bay leaves followed by the green chillies.
2. After allowing the whole spices to infuse for a minute, add the sliced onion and caramelise lightly on a low heat; 8-10 minutes. Meanwhile, blanch the diced potato and carrot in boiling salted water for 4 minutes until only just tender, then drain.
3. Add the potato and carrot to the onion and sauté on a low heat for 5 minutes or until the potato is cooked and mashes easily against the side of the pan.
4. Now add the salt, green beans and peas. Drain the soaked rice and add to the pan, shaking the pan to even out the rice and veg.
5. Add 750ml boiling water to just cover, then add the lemon juice and reduce the heat to a low simmer and cover with a tight-fitting lid for 10-12 minutes or until the rice is cooked and the liquid has been absorbed.
6. Set aside off the heat, for 10 minutes or so, lid on. Just before serving, fork the coriander through.

Serve with

Tarka dhal

Potato and pea samosas

Murgh makhani