Pilaf

Rinse the rice under cold running water until the water runs clear; drain well. Dice the onion, mince the garlic, and cut the carrots and zucchini into uniform small cubes. If using chicken, cut or shred into bite-sized pieces.

Heat olive oil in a large saucepan or pot over medium heat. Add the diced onion and sauté until softened and translucent, about 3–4 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced carrots and zucchini, and sauté for 2–3 minutes.

If using chicken, add it now and cook until no longer pink, about 5 minutes. Stir in the garam masala, salt, and black pepper, stirring to coat the vegetables evenly.

Add the rinsed rice to the pot and stir for 1–2 minutes to lightly toast and coat with oil.

Pour in the vegetable broth and bring to a boil, stirring gently. Reduce heat to low, cover with a lid, and simmer for 15–18 minutes until the rice is tender and the liquid is absorbed.

Stir in the peas and let the pilaf rest, covered, for 5 minutes off the heat.

Fluff the pilaf with a fork, taste and adjust seasonings as needed, and serve warm as a complete main course or alongside bread and a salad.