Family Vegetable Pulao Bake

Fragrant basmati rice baked with colourful vegetables and whole spices so the grains cook evenly and stay separate.

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This oven-finished pulao is forgiving for a new cook: the rice and vegetables begin on the hob, then gentle covered baking finishes them without constant stirring.

Ingredients

• 400 g Aged basmati rice (rinsed and soaked for 20 minutes)
• 3 tbsp Ghee or neutral oil
• 1 tsp Cumin seeds
• 5 Green cardamom pods (lightly crushed)
• 5 Cloves
• 1 5 cm Cinnamon stick
• 2 Bay leaves
• 1 large Onion (thinly sliced)
• 1 tbsp Ginger-garlic paste
• 1 large Carrot (cut into 1.5 cm cubes)
• 200 g Cauliflower florets (cut small and evenly)
• 150 g Green beans (cut into 3 cm lengths)
• 120 g Green peas (fresh or frozen)
• 650 ml Hot vegetable stock or water (unsalted or low-salt)
• 1.5 tsp Fine salt (adjust to the stock)
• 0.5 tsp Garam masala
• 1 tbsp Lemon juice
• 3 tbsp Fresh coriander (chopped)

Step-by-step method

1. Rinse the basmati gently until the water is nearly clear, then soak for 20 minutes and drain well. Heat the oven to 190°C conventional or 170°C fan and keep a tight-fitting lid or foil ready.
2. Heat the ghee in a wide oven-safe casserole over medium heat. Add cumin, cardamom, cloves, cinnamon and bay leaves. Stir for 30 to 45 seconds until fragrant but not dark.
3. Add the sliced onion and cook for 6 to 8 minutes until soft and pale golden. Stir in the ginger-garlic paste for 45 seconds, stopping before it sticks or browns.
4. Add carrot, cauliflower and beans with half the salt. Cook for 4 minutes, turning gently, then add the peas. The vegetables should still be firm because they will finish in the oven.
5. Add the drained rice and fold gently for 2 minutes so the grains are glossy without breaking. Pour in the hot stock, add the remaining salt and garam masala, and bring just to a boil.
6. Cover tightly and transfer to the oven. Bake for 18 to 20 minutes without opening the lid. Remove from the oven when the liquid is absorbed, then leave covered for 10 minutes so the trapped steam finishes the centre of each grain.
7. Open the lid away from your face. Remove the bay leaves and cinnamon, then fluff from the edges inward with a fork. Do not stir vigorously or the long grains will break and turn sticky.
8. Fold in lemon juice and coriander, taste and adjust salt. Serve with raita. Cool leftovers in a shallow container and refrigerate within one hour; reheat until steaming hot throughout.