2 tbsp vegetable or sunflower oil
1 black cardamom (optional)
1 green cardamom
2.5cm/1in piece of cassia bark or cinnamon
2 cloves
2 black peppercorns
1 onion, peeled and sliced
300g/10oz frozen mixed vegetables, defrosted
¼ tsp salt
¼ tsp ground cumin
300g/ 10 oz basmati rice, rinsed thoroughly

Heat the oil in a deep saucepan with a lid. Put in the black and green cardamoms, the cassia bark or cinnamon, the cloves and the peppercorns.

Stir for a moment so that they release their fragrance. Then add the onion and fry them for about 4 minutes or until they turn a light brown. Do not let them caramelise. Tip in the vegetables and the salt and fry gently for 5 minutes. Now sprinkle in the cumin and add the rice. Stir everything well, and pour in 600ml/1 pint just boiled water. Cover and simmer for 10 minutes, or until the rice has cooked. Serve hot with a raita.

Try this with different combinations of vegetables. Substitute drained tinned vegetables if you need to. However, fry them for less time because they will already have been cooked.