SERVES: 4–6
An equally satisfying meat-free version of my mother’s pullao.
Prep time: 15 minutes + 1 hour soaking
Cooking time: 45 minutes
INGREDIENTS
• 250g (1¼ cups) brown basmati rice• 2 tablespoons ghee• 2 teaspoons cumin seeds• 1 star anise• 1 teaspoon coriander seeds• 1 black cardamom pod• 1 teaspoon black peppercorns• 1 large red onion, cut into half-moons• 1 teaspoon crushed garlic• 1 teaspoon finely grated ginger• 150g (1 cup) fresh or frozen peas• salt, to taste• 2 green chillies, deseeded & finely chopped• Greek-style yoghurt, to serve
