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!
- 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.
Add the zucchini and cook for 10 minutes, stirring occasionally, until they turn slightly golden. Add the spices and salt and mix well.
Stir in the rice and boiling water. Cover and cook on low heat for 12–13 minutes. Turn off the heat and let the pulao rest for a minute before serving.
Store any leftovers in an airtight container in the fridge for 4–5 days. Reheat thoroughly before serving.
Recipe reprinted with permission from “Chetna’s Healthy Indian Vegetarian: Everyday Veg and Vegan Feasts Effortlessly Good for You” by Chetna Makan. Published by Mitchell Beazley.