Maush palaw

Step 1: Simmer 5 ½ oz whole mung beans in 3 ¼ cups water over a medium heat for 18–20 minutes until tender but still whole, then drain.

Step 2: Meanwhile heat 5 tbsp sunflower oil in a heavy casserole over a medium heat and fry 2 onions for 12–15 minutes, stirring more often as they darken, until they are deep reddish-brown and crisp at the edges.

Step 3: Pour in 1 ¾ cups water carefully (it will spit), add 1 tsp cumin seeds, 1 tsp ground cardamom, cinnamon and black pepper mixed and 2 tsp salt and simmer for 5 minutes until the broth is dark and fragrant.

Step 4: Bring 10 ½ cups water and 1 tbsp salt to a rolling boil in a large pan, add the drained 14 oz basmati rice and boil for 5–6 minutes until the grains are soft outside but still firm in the centre. Drain well.

Step 5: Stir the mung beans into the onion broth, then tip the rice on top and fold everything together gently with a flat spoon until the rice is evenly tinted. Heap it into a cone and poke 4–5 holes down to the bottom with the handle of a spoon.

Step 6: Fry 3 ½ oz dried apricots and 2 ⅛ oz raisins in 1 tbsp sunflower oil in a small pan over a medium heat for 2 minutes until the raisins puff, then add 3 tbsp hot water and let them soften off the heat.

Step 7: Scatter the fruit over the rice, wrap the lid in a clean tea towel, cover tightly and cook on a medium heat for 5 minutes until you hear steam, then on the lowest heat for 25 minutes until the grains are fully tender and separate.

Step 8: Spoon onto a large platter, keeping the apricots and raisins on top, and serve with yogurt and chutney.