Gardeners' Pulau

300 grams (10.5 ounces) basmati rice
450 ml (about 2 cups) vegetable stock
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 cinnamon stick (about 4 cm/1.5 inch)
2 large onions, finely sliced
3 cm (1.2 inch) ginger, peeled and grated
4 cloves of garlic, crushed
2 green chilies, finely sliced
400 grams (14 ounces) broccoli florets
200 grams (7 ounces) zucchini, sliced
400 grams (14 ounces) peas, fresh or defrosted
1 teaspoon ground black pepper
1 1/2 teaspoons salt, or to taste
10 grams fresh dill
10 grams fresh mint leaves
Lemon wedges, to serve

Wash the rice in a few changes of cold water until the water runs clear, then leave to soak for 20 minutes, or in warm water for 10 minutes if you can't wait that long.  

When the rice has soaked, heat the vegetable stock in a deep lidded saucepan.  Drain the rice, then add to the stock and bring to boil.  Cook for 2 minutes, then cover with the lid, turn the heat down, and simmer for 10 minutes.  Turn the heat off and leave to rest and steam.

Put the oil into a large lidded pan over medium heat and, when hot, add the cumin seeds and cinnamon stick.  Leave to sizzle until fragrant, then add the onions.  Cook for 6 to 8 minutes, until the onions are translucent and softening but not yet colored, then add the ginger, garlic, and green chilies, and cook for another 5 minutes, stirring occasionally. 

Add the broccoli florets to the pan, stir to mix, then add 5 tablespoons of water and cover immediately so the broccoli can steam through.  After 2 minutes, add the zucchini and a few more tablespoons water, and after another couple of minutes, add the peas, black pepper, and salt.  Cook for another minute or two, then take the mixture off the heat and fold in the rice.  Break the clumps of rice delicately with your hands if necessary.

Once the greens and rice are mixed, check the salt, then transfer to a serving dish.  Tear up the herbs and sprinkle over.  Serve with wedges of lemon and yogurt or a raita.

Serves 4 to 6 as a main course.

From Fresh India by Meera Sodha, with minor change