Vegetable tahari or tehri rice is simple rice recipe which cannot be classified either under biryani or under pulav. It is an aromatic, spiced one pot rice basically from north indian cuisine. It is the best lunch box recipe, which doesn’t require lots of time or work. It can be served with raita, boiled eggs, pappad (appalam) or stills tastes better without any side dish. It is traditionally made with peas, potatoes and cauliflower. But you can go with any veggies of your choice.
INGREDIENTS:
1 teaspoon peppercorns
1 cardamom (elaichi)
1 bay leaf
2 cloves
1 star anise
1 big onion (sliced)
1 tablespoon ginger-garlic paste
1 big tomato (cut into cubes)
¼ cup frozen or boiled peas
1 big potato (cut into cubes)
¼ cup cauliflower
3 green or red chilly
Few mint leaves
Few coriander leaves (cilantro)
1 tablespoon curd (yogurt)
½ teaspoon lemon juice
½ teaspoon turmeric powder
1 teaspoon red chilly powder
¾ tablespoon coriander powder
¾ tablespoon cumin powder
1 cup basmati rice
2 cups water (or acc. to direction given in basmati packet)
2 tablespoons ghee + 1 tablespoon oil
Salt to taste
INSTRUCTIONS;
Rinse rice and soak it in enough water for 30 min. Drain well and keep it aside.
Add 2 tablespoon ghee and 1 tablespoon oil in a thick bottom pan. Add peppercorns, bay leaf, cardamom, cloves, star anise and saute till the spices splutter.
Add sliced onion and saute till it turns golden brown. Then add a tablespoon of ginger- garlic paste and saute till the raw smell goes off.
Add tomato and cook till it mashes well.
Then peas and potato goes in. Saute for 3 to 4 min in medium flame.
Then add cauliflower, mint leaves, coriander leaves, chilly, lemon juice & curd and saute for a min.
Add masala powders and saute till the raw smell goes off.
Then add rice and mix well till it coats well with masalas. Pour 2½ cups of water and add salt.
Cover the pan and cook it in low flame until all the water is absorbed and grains are fluffy and soft.
Switch of the flame and give 5 min resting time.
Serve hot with raita or pappad.