A tasty North Indian rice dish, Sabzi Pulao (sub-zee pull-ow) is an easy-to-make accompaniment for an egg or meat curry.
Alternatively, serve it on its own, accom-panied by a Raita, chutneys andpoppadums.4 oz. plus
2 teaspoons butter
1 medium-sized onion, sliced
2 garlic cloves, crushed
1-inch piece fresh root ginger, peeled and finely chopped
1 green chilli, seeded and chopped
1 teaspoon turmeric
2 teaspoon hot chilli powder
8 oz. cauliflower, washed and broken into flowerets
4 oz. green peas, weighed after shelling
4 oz. carrots, scraped and sliced
1 small aubergine , cut into small cubes and degorged
1 small green pepper, white pith removed, seeded and sliced
8 oz. potatoes, peeled and cubed
2 medium-sized tomatoes, blanched, peeled and chopped
6 fl. oz. chicken stock
1 tablespoon chopped fresh coriander leaves U teaspoons salt
12 oz. long-grain rice, steamed until just tender
1 tablespoon butter
2 tablespoons slivered almonds
2 tablespoons raisins
In a large, deep frying-pan, melt the 4 ounces of butter over moderate heat. When the foam subsides, add the onion, garlic, ginger and chilli and fry, stirring occasionally, for 8 to 10 minutes or until the onion is golden brown. Stir in the turmeric and chilli powder and fry, stirring constantly, for 1 minute. Add the remaining vegetables, one at a time, stirring well before adding the next. Pour in the chicken stock and bring the liquid to the boil. Add the coriander leaves and salt. Cover the pan, reduce the heat to low and simmer the vegetables for 25 to 30 minutes or until they are tender. Remove the pan from the heat.
Meanwhile, preheat the oven to warm 325 °F (Gas Mark 3, 170 ;C). Using the remaining 2 teaspoons of butter, grease a large ovenproof dish. Layer the rice and vegetables in the dish, beginning and ending with a layer of rice. Cover the dish with a well-fitting lid or with aluminium foil and place it in the centre of the oven. Bake for 25 minutes.
Meanwhile, prepare the garnish. In a small frying-pan, melt the butter over moderate heat. When the foam subsides, add the almonds and raisins and fry, stirring constantly, for 5 minutes or until the almonds are lightly browned and the raisins have swollen. Remove the pan from the heat.
Remove the dish from the oven. Remove the lid or foil and lightly fluff up the top layer of rice with a fork. Scatter the almonds and raisins over the top and serve immediately.