Add the salt and cooked basmati rice and mix gently to ensure the grains are nicely intermingled with the rest of the ingredients. Gently stir through the blanched vegetables.

To begin, cook the basmati rice. Bring the water to the boil in a pan and add a pinch of salt. Drain the soaked rice, add to the pan and top with a lid. Cook for 8–10 minutes, until tender (if you have not soaked the rice, it will take 10–12 minutes). Drain any excess water and set aside.

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Heat the oil in a large flameproof casserole dish. When hot, add the cinnamon, peppercorns, cardamoms and cloves. As soon as the cloves swell, add the butter and onions. Sauté until the onions lightly brown. Add the ginger and garlic and sauté until the garlic colours slightly. YouTube sets this cookie to register a unique ID to store data on what videos from YouTube the user has seen.

Warm the coconut milk in a pan until you see wisps of steam rising. Stir in the coconut and set aside to soak for 30 minutes. Drain through a sieve set over a bowl, reserving the liquid. Stir in the turmeric and sauté for 1 minute, then add the drained coconut. Sauté for another few minutes, until you get a lovely toasted aroma. Pour in the measured boiling water and reserved coconut milk, add salt to taste and bring to the boil. For the coconut rice, rinse the rice, drain well and add to the coconut broth. Cook tightly covered over a medium heat for 5 minutes. Add the chopped carrots and green beans, then cook for a further 5 minutes For the suya, dry roast the peanuts in a hot frying pan until golden then crush into a fine powder using a pestle and mortar or food processor. Transfer to a muslin cloth and squeeze out as much oil as possible, until you are left with a cakey peanut residueCookieYes sets this cookie to record the default button state of the corresponding category and the status of CCPA. It works only in coordination with the primary cookie. Take care when handling the heated pouch.Microwave ovens may vary. Adjust cooking time accordingly. Microwave Bring a large pan of water to the boil with a pinch of salt. Add the vegetables and blanch until just tender. Drain and set aside. Add the green chillies and grated coconut and fry for 2–3 minutes until coconut is golden. Keep 1 tbsp of the toasted coconut to one side for garnish.

Lightly toast the whole seeds in a hot dry frying pan for a minute or until darker in colour, then crush with a pestle and mortar and add to the onions. Add the curry powder and stir