North Indian yellow vegetable rice (Tahri)

1. Wash the rice several times, soak for 20 minutes and drain. Dice the potatoes and carrots and break the cauliflower into small florets.

2. Heat the ghee in a heavy-based pan, add the cumin seeds and bay leaves, then the thinly sliced onion, and fry for 5 minutes until golden. Add the grated ginger too.

3. Add the potatoes, cauliflower, carrots and peas, sprinkle with the turmeric, chilli powder and garam masala, and fry for 3 minutes, stirring, so the spices coat the vegetables.

4. Add the rice, turn gently, pour in the hot water and season with salt. Bring to the boil, then cover tightly and cook over the lowest heat for 15 minutes.

5. Take off the heat and leave to rest covered for another 10 minutes, then gently fluff up with a fork.

6. Sprinkle with fresh coriander and serve with yoghurt or raita and poppadoms.

Tip: A simple everyday one-pot dish from Uttar Pradesh and Kashmir, the "poor man's biryani". Turmeric gives the characteristic yellow colour. Feel free to add any leftover vegetables from the fridge.