Courgette pulao

Serves 3

4 tbsp vegetable oil
3 medium courgettes (~500g), sliced into 1cm rounds
1 large yellow onion, sliced
6cm fresh ginger, finely diced
4 cloves garlic, sliced
20 black peppercorns
5cm stick of cinnamon
12 curry leaves
40g unsalted butter
1 tsp turmeric
1 tsp cumin seeds
1-2 tsp chilli flakes
Juice of 1/2 lime
200g basmati rice
375ml cold water
2 tbsp whole milk
Coriander, to serve

Heat the oil in a large pan over a high heat, throw in your courgettes, salt generously and cook for 5 minutes until nicely browned. Add in the onion and cook for a further 5 minutes until nicely softened.

Now turn your heat down to medium. Toss in the ginger, garlic, peppercorns, cinnamon, curry leaves and fry for a few minutes until they become aromatic. Stir in your butter, let it melt and then tip in the dry spices. Cook them for a minute or so to wake up the flavours.

Once everything’s looking well incorporated you can add your lime juice and thoroughly stir in the rice. Make sure it’s nice and coated with the sauce.

Pour over the cold water, bring to a boil and then cover and cook on a very low flame for 12 minutes.

The rice should now be almost perfect. Stir in the milk, take the pan off the heat, cover and let it steam for a final five minutes. Serve with lots of torn coriander.

Image via Flickr