NINE-JEWELLED RICE

Cyrus Todiwala's latest recipe book is a celebration of bold flavour – inspired by Parsee roots, shaped by real stories and guided by a love of experimentation

- BECKY DONALDSON

NINE JEWELLED RICE

Serves 4-5 Takes 45 minutes

INGREDIENTS

• 250g/9oz paneer, diced

• 6 cashews, halved

• 10 skin-on almonds

• 3 walnuts, chopped

• 10 pistachios

• 1 tsp pumpkin seeds

• 1 tbsp neutral oil

• 1 bay leaf

• 1 tsp cumin seeds

• 2.5cm/1in piece cinnamon bark

• 3 green cardamom pods, bashed

• 3 cloves

• ½ tsp freshly ground black pepper

• ½ onion, sliced

• 2 long green chillies, slit

• 1 tsp ginger and garlic paste

• ½ carrot, peeled and diced

• 1 small potato, peeled and diced

• 2 tbsp chopped green beans

• 2 tbsp sweetcorn kernels

• ½ red pepper, chopped

• 7 small cauliflower florets

• 2 tbsp peas

• ½ tomato, chopped

• ½ tsp garam masala

• 1 tsp fine sea salt

• 500g/1lb 2oz freshly cooked basmati rice

• 2 tbsp whole milk or water infused with a pinch of saffron

• 2 tbsp finely chopped fresh coriander

• 2 tbsp raisins

• 3 dates, pitted and chopped

• Golden fried onions

• 2 tbsp ghee raita, to serve

Serves 4-5 Takes 45 minutes

1. Soak the paneer for 10 minutes, then drain in a muslin or use kitchen paper. In a large frying pan or wok over a medium heat, add the drained paneer, the nuts and the pumpkin seeds. Toast in the dry pan for 3-5 minutes, shaking or stirring regularly to evenly colour everything. Transfer to a bowl and set aside.

2. In the same pan, heat the oil. Add the bay leaf, cumin seeds, cinnamon, cardamom, cloves and pepper. Fry until aromatic.

3. Stir in the onion, chilli and ginger and garlic paste, then fry for 10-15 minutes, until the onion turns golden brown.