### TranslatedIngredients: 1 cup Basmati rice,1 Green zucchini - sliced or diced,1 Green Chilli - slit,2 cloves Garlic,1/4 cup Green peas (Matar) - steamed,1/2 cup White broad beans - steamed,50 grams Mint Leaves (Pudina),Salt - to taste,Extra Virgin Olive Oil - for cooking ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 3 ### Cuisine: Continental ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Broad Bean and Courgette Zucchini Pilaf Recipe, first get all the ingredients ready.To begin, we will first cook the rice. Into a saucepan, add the rice, along with green chilli, salt, a tablespoon of olive oil and 2 cups of water. Bring the rice to a brisk boil.Once the rice comes to a brisk boil, turn the heat to low, cover the pan and cook the rice until all the water is absorbed. This will take about 15 to 20 minutes. Once all the water is absorbed, turn off the heat and allow the rice to rest for another 15 minutes.After 15 minute of resting, use a fork and fluff the rice up. Keep the rice aside.Next step, steam the green peas and broad beans along with a little salt until soft. Keep this aside.Next, we will roast the zucchini along with the garlic. Heat a teaspoon of oil in a wok; add the zucchini and the whole garlic, sprinkle some salt and stir fry on high heat until the zucchini has slightly softened. Once the zucchini is cooked, turn off the heat.Our final step is to combine all the ingredients to make the Broad Bean and Courgette Zucchini Pilaf Recipe.Into a large mixing bowl, add layers of the rice, broad beans, peas, zucchini and the mint. When you add them in layers, it becomes easy to combine them well.Drizzle a teaspoon or more of olive oil and stir gently to combine. Check the salt levels and adjust to suit your taste.Serve the Broad Bean and Courgette Zucchini Pilaf along with Greek Yogurt Dip - Tzatziki for a Sunday Lunch or a Weeknight Dinner.
