Coconut Vegetable Pulao Skillet

• 70 g dry basmati rice, rinsed and drained — Dry basmati rice
• 160 g, drained and rinsed — Canned chickpeas, drained and rinsed
• 70 g small florets — Raw broccoli florets
• 40 g, thinly sliced — Raw carrots
• 50 g, diced — Raw red bell pepper
• 30 g baby spinach — Raw baby spinach
• 4.5 g (1 tsp) avocado oil — Avocado oil
• 3 g garam masala — Garam masala
• 60 g canned light coconut milk, stirred — Canned light coconut milk
• 1 g fine salt — Fine salt

Method

1. 1Rinse and drain the basmatiRinse the dry basmati in several changes of cool water until the water is mostly clear.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Drain it thoroughly in a fine-mesh strainer for 2 minutesDrain it thoroughly in a fine-mesh strainer for 2 minutes.2 minLook for: The draining water is only faintly cloudy and no free water remains around the grains.Safety: Use potable water and keep the strainer stable in the sink.
3. 3Sauté the broccoli, carrot, and pepperHeat the oil in a wide lidded skillet over medium. Cook broccoli, carrots, red pepper, and 0.5 g salt for 4 minutes.4 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Keep the skillet handle turned inward and stir carefully so hot oil does not splash.
4. 4Stir in 3 g garam masala for 30 secondsStir in 3 g garam masala for 30 seconds, add the drained basmati, and stir for 1 minute to coat the grains.1 min 30 secLook for: The broccoli, carrots, and red pepper are bright, the garam masala smells toasted, and the rice grains look glossy rather than wet.
5. 5Absorption-simmer the pulaoAdd the chickpeas, coconut milk, remaining salt, and 170 g water. Bring to a full boil, stir once.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Cover tightlyCover tightly, reduce to the lowest heat, and simmer without opening or stirring for 12 minutes.12 minLook for: At 12 minutes the liquid is absorbed, steam holes mark the surface, and a rice grain is tender through the center.Safety: Keep the lid closed during the simmer and lift it away from your face when checking for doneness.
7. 7Steam the spinach and fluffRemove the covered skillet from the heat, scatter spinach over the rice, and rest covered for 5 minutes.5 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
8. 8Fold the wilted spinach through with a forkFold the wilted spinach through with a fork and spoon the pulao into one bowl.Look for: The spinach is just wilted and the basmati remains fluffy with separate grains and no liquid underneath.Safety: Serve immediately or spread into a shallow container and refrigerate within 2 hours.