Vegetable Pulao and Cucumber Mint Raita

1. Slice cucumber and onion, chop garlic and mint leaves and extract juice from half a lemon.

2. Place the cucumber and onion into a bowl, add in plain yogurt, chopped garlic, mint leaves and lemon juice. Season with salt and mix well.

3. Set in chiller.

4. Chop carrot, celery and onion. Boil water and add the chopped vegetables.

5. Simmer for about 40 minutes, and then strain vegetables from stock.

6. Wash basmati rice in several changes of water. Soak the washed rice in clean water for 30 minutes and drain before cooking.

7. Break cinnamon stick into 3 pieces and slice the ginger. Chop the green chili and French beans. Dice the potatoes, carrot and tomatoes.

8. In a thick-bottomed pot, heat up oil and fry ginger, cardamom seeds, black peppercorns, cumin seeds, cloves, nutmeg, star anise, bay leaves and the broken cinnamon sticks.

9. Fry till fragrant and bundle the spices in a piece of cheesecloth or cooking sachet bag (this allows for easy removal of the spices later when serving).

10. In the same pot, melt unsalted butter and fry the broccoli, cauliflower, chopped green chilli, French beans, carrots and tomatoes with a pinch of turmeric powder.

11. Place the vegetables in a bowl and place the basmati rice in the pot. Add in the spice bag, pour in vegetable stock and bring to boil. Season lightly with salt and pepper.

12. Simmer for 10 minutes with lid on and then add in potatoes.

13. Cook for another 20 minutes with lid on, then stir in vegetables and unsalted butter.

14. Cook for another 8-10 minutes with lid on, until the rice and vegetables are cooked.

15. Garnish with chopped coriander and serve with raita on the side.

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