Ingredients
basmati rice, measured to the 450ml/ ¾ pint level in a measuring jug
3 tbsp olive or groundnut oil
½ tsp brown mustard seeds
1 hot green chilli, finely chopped
100g/4oz potato, peeled and cut into 5mm/¼in dice
½ carrot, peeled and cut into 5mm/¼in dice
40g/1½oz green beans, cut into 5mm/¼in segments
3g/½ tsp ground turmeric
1 tsp garam masala
1 tsp very finely grated fresh root ginger
6g/1¼ tsp salt
570ml/1 pint water

Method
1. Wash the rice in several changes of water then drain. 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. sauté, stirring for 1 minute.
2. Reduce the heat to medium-low and add the drained rice and the salt. Cook the rice gently, stirring for 2 minutes.
3. 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.