vegetable pulao

• Place the rice in a large bowl and rinse it in cold water, using your hand to stir it thoroughly. Discard the water and repeat this step twice more to remove any excess starch. Note that after the third rinse that the water will not be clear but will be noticeably less cloudy than after the first rinse.
• Drain the rice, then cover with luke-warm water. Soak for one hour.

to cook

• Heat the oil in a deep pot on medium heat. Once hot, add the cumin seeds, cassia, cloves, peppercorns, cardamom, and bay leaf. Fry for one minute, or until they sizzle.
• Add the onions and sprinkle with the salt. Fry, stirring continuously for about ten minutes, or until onions soften and become translucent, but without colouring.
• Add the ginger, garlic, and green chilli. Mix well and fry, stirring continuously for one minute.
• Add the tomato, carrot, beans, peas, and cauliflower. Mix gently, to not break up the cauliflower. Ensure vegetables are well coated in the masala. Fry for one minute, stirring gently.
• Add the garam masala and lemon juice, then mix well, but gently.
• Drain the rice well and add to the vegetables. Stir gently to combine, and fry for two minutes, stirring frequently, but being cautious not to break up the vegetables.
• Add the stock, and very gently mix. Bring to the boil, mix again, and then reduce heat to very low. Cover and cook for 25 minutes. Do not open the pot, or heat and steam will escape.
• Remove pot from the heat and gently fluff the pulao with a fork. Cover the pan with a tea-towel and replace the lid. Allow to stand for another ten minutes, then serve.