Serves 4-6

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

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.