INGREDIENTS: (serves 6)

Basmati rice, measured to the 425ml line in a measuring jug.

110g Potato, diced small

1 Medium Carrot, diced small

60g Green Beans, cut into short lengths

4 Tablespoons extra virgin Olive Oil

1 Teaspoon Cumin Seeds

1/2 Teaspoon Salt

1/2 Teaspoon ground Turmeric (or a good tablespoon of grated fresh turmeric)

1 Teaspoon Cumin powder

1 Teaspoon Ground Coriander

1/4 Teaspoon Cayenne pepper

1/2 Fresh Green Chilli, finely chopped

2 Tablespoons finely chopped fresh Coriander

1 Teaspoon Fresh Ginger, grated

1 Clove Garlic, crushed

570ml Water

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METHOD:
Wash the rice several times in cold water then drain in a sieve.

Do all the chopping before you begin.

Heat the oil in a heavy based pan with a lid.

Add the cumin seeds and cook them for just a few seconds.

Add the carrot, potato and green beans.

Stir fry for a minute.

Turn the heat down to medium low. 

Add drained rice, salt, turmeric, ground cumin, ground coriander, cayenne, fresh chilli, ginger and garlic.

Stir to coat the rice with oil and spices.

Add the water and bring to a boil. 

Cover tightly and turn the heat down to very low.

Cook for 25 minutes.

Once cooked, turn the heat off. Leave the rice covered for another 5 to 10 minutes before serving.

To serve, sprinkle with fresh coriander and, if you like, toasted flaked almonds.