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Thursday, January 10, 2019

Potato n Cauliflower Tahiri

This is my 1st post of the year. Wish everyone a very happy, healthy n prosperous New Year. Truly speaking, I am still in the holiday mood and enjoying some cozy time with my kids in this chilly weather.
In this chilly weather, we tend to eat spicy food but it's not wise to eat spicy food, we all know that. So, whenever I feel to bring some change in the meal but have less time in hand, This quick one-pot Tahiri comes very handy which is healthy as well as filling.

Tahiri/Tahri/Tehari, is a yellow rice dish which hails from Awadhi cuisine of Uttar Pradesh. It is very close to Vegetable Pulao but Tahiri is little bit spicier than usual Veg. Pulao. Some says, it is the vegetable version of Biriyani. It was developed for the Hindu bookkeepers of the Muslim Nawab rulers in South Asia. Tehri became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani.
There are many versions of Tahiri or Tehari available, like Mix vegetable Tahiri or Cauliflower Tahiri, but potato is must in every version. Some selected aromatic Indian dry spices create magic in this one-pot rice dish which is perfect for Lunch or dinner. Just accompany it with a raita and some green salad and you have a hearty meal.

You Need ::

Basmati Rice : 1 cup
Cauliflower : cut into big chunks
Potato : 2, cut into medium chunks
Green Peas : 1/2 cup, fresh
ONion : 2, small, sliced
Ginger paste : 1 tblsp.
Garlic Paste : 1 tsp.
Green chillies : 2, chopped
Tomato : 1, medium, chopped
Turmeric powder : 2 tsp.
Cumin powder : 2 tsp.
Coriander powder : 2 tsp.
Red Chilli Powder : 2 tsp./as per taste
Garam masala Powder : 1/2 tsp.
Biriyani masala,optional : 1 tsp.
Yogurt/curd : 2 tblsp.
Oil : 2 tblsp.
Ghee : 1 tblsp.
Salt to taste
Fresh Coriander leaves : 1/2 cup
Fresh Mint Leaves : a little, [can be replaced with 1 tsp.dried fenugreek leaves]
Whole Spices ::
Bay Leaves : 2
Cardamoms, green : 3-4
Cloves : 3-4
Cinnamon stick : 3-4, (1" piece)
Jayitri(mace) : a little(optional)
Shah Jeera : 1 tsp.
Black peppercorns : 7-8

How To ::
  • Wash the basmati rice and soak in warm water for at least 1/2 an hour. Soaking the rice in warm water will make the rice almost 1/3 ready.
  • Heat 1 tblsp. oil in a heavy bottomed pan where we'll cook the tahiri. Add potato and cauliflower florets in the pan and saute them for 3-4 minutes adding little salt. Remove and keep aside.
  • In the same pan, add 1 tblsp. more oil and ghee, slowly add all the whole spices one by one, lastly add shah jeera and immediately add sliced onions in there. When onions change its color, add green chillies and ginger-garlic paste.
  • Add all the powder spices and chopped tomatoes in the pan. Saute till tomato softens and mixes with the masala, add yogurt or curd. Cook for a minute, then add green peas, sauted potato and cauliflower florets. Mix with the masala. 
  • Now add the soaked rice, mix well. Lastly add garam masala and biriyani masala. Mix well. Add 2 cups of warm water. Sprinkle chopped coriander and mint leaves, if using. Season with salt, little more than you would use in a curry as rice will absorb the salt too. 
  • Cover with lid and lower the flame to medium. Remove the lid and stir time to time to avoid sticking the rice at the bottom of the pan. When all the water evaporates and rice and vegetables are cooked, remove the pan from heat.
  • Serve hot. Serve with any kind of raita and some fresh green salad.

  So, wasn't it quick but delicious one-pot goodness. It can give our taste bud a total satisfaction. I love it for a change of meal for sure and my kids love it too. So, cook it and share it with me.

Thursday, January 10, 2019 / by / 0 Comments

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