Zucchini Pulao

Peak-season zucchini and fragrant, spiced basmati rice come together in a super-quick one-pot dish. Photo from book ""Chetna's Healthy Indian: Vegetarian"

Zucchini Pulao

This super-quick recipe makes a great midweek meal served simply with raita. But don’t hesitate to include it as part of a feast or barbecue spread as well!

Serves 4

• 1 tablespoon sunflower oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1 small green chile, finely chopped
• 2 garlic cloves, grated
• 2 zucchini, about 1 pound 2 ounces, chopped
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1 1/2 teaspoons salt
• 1 cup (7 ounces) basmati rice
• 2 1/4 cups (18 ounces) boiling water

Heat the oil in a pan and add the cumin seeds. When they start to sizzle, add the onion and cook on medium heat for 5 minutes, until it begins to change color. Add the chile and the garlic and cook for another minute.