Ingredients

800g

basmati rice, soaked for 30 minutes in cold water

shallots, finely sliced

2 tsp

groundnut oil

200g

spring vegetables such as baby courgettes (sliced in half lengthways), sugar peas & beans

4 tbsp

ghee (keep 1 tbsp aside)

1 tsp

almond extract

1 tsp

cumin seeds

cardamom pods, seeds removed

1/2 tsp

chilli powder

1 tsp

salt

fresh bird's eye chillies, chopped

50g

flaked almonds, lightly toasted

lemon, juice & zest

1 tbsp

full fat Greek yoghurt, plus extra to serve

To serve

Fresh coriander, lemon & yoghurt

Part of our Extracts Recipe Collection.

Method

Heat the oil in a large skillet pan and cook the onions over a medium high heat. Once they begin to soften and burnish, drain, and set aside on some kitchen paper, sprinkle with a little salt to stay crisp.
Boil 2 litres of water, add the drained rice, and reduce the heat to low. Cook with the lid on for 20 minutes or until softened but still undercooked. Drain and set aside.
Heat 3 tbsp ghee in a small pan and add the cumin and cardamom seeds. When they smell fragrant, add the spring vegetables, green chillies, chilli powder and salt. Cook for 3-5 minutes or until the vegetables begin to soften. Remove from the heat, add the almond extract and flaked almonds along with the yogurt.
Preheat oven 150C.
Liberally grease a large oven proof lidded pan with ghee. Add a layer of the rice to the base of the pan, followed by a layer of the Vegetable mixture. Repeat the layering until all is used up.
Scatter the top with some fresh coriander and the lemon juice and cover with a lid. Bake for 10-15 minutes, allow to stand for 5 minutes before serving scattered with the cooked onions, extra yogurt, and lemon wedges.