(serves 2) Chef Bishnu Singh Nepale, Peppermill, Al Barsha
Prep time: 15 mins
Cooking time: 10 mins Ingredients 3 tbsp ghee (clarified butter) 20g carrots, chopped and blanched 20g French beans, chopped and blanched 20g cauliflower, cut into florets and blanched 10g green peas 400g cooked basmati rice pinch mint pinch coriander 5g green chilli, sliced Method: 1. Heat ghee in a heavy-bottomed pan. Add vegetables and sauté until they turn glossy. 2. Season then add rice. Mix gently, ensuring rice grains do not get mashed. Garnish with mint, coriander and green chilli. Serve hot.