Basmati Rice, measured to the 450 ml (3/4 pint) level in a measuring jug

3 tablespoon olive or groundnut oil
½ teaspoon brown mustard seeds
1 hot green chilli, finely chopped
100 g (4 oz) potato, peeled and cut into 5 mm (1/4 in dice)
½ carrot, peeled and cut into 5 mm (1/4 in) dice
½ teaspoon ground turmeric
1 teaspoon ground turmeric
1 teaspoon very finely crated fresh root ginger
1 ¼ teaspoons slat
600 ml (1 pint) water


Method:
 Wash the rice in several changes of water. Put it in a bowl, cover with water and leave to soak for 30 minutes, then drain again. Put the oil in a heavy-based pan ( with a tight-fitting lid) and set it over a medium-high heat. When it is hot, put in the mustard seeds. As soon as they begin to pop – a matter of seconds – put in the chilli, potato, carrot, green beans, turmeric, garam masala and ginger. Saute, stirring, for 1 minute.
Reduce the heat to medium-low and add the drained rice and the salt. Cook the rice gently, stirring, for 2 minutes.
Add the water and bring to the boil. Cover the pan tightly with a close-fitting lid or with foil and a lid, then turn the heat to very low and cook for 25 minutes.



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