Tahari is an aromatic, delicately spiced one-pot dish of mixed vegetables and rice, a popular Awadhi recipe from Uttar Pradesh. Unlike other rice-and-vegetable-based dishes, which are abundant in Indian regional cuisines, a vegetable tahari recipe is unique.
It is comparable to vegetable pulao in that both dishes are created with whole spices and vegetables, but they differ in terms of how they are prepared and how they taste. In a pan or rice cooker, whole spices, veggies, raisins (kishmish), and rice are sautéed together and cooked until the rice is tender and fluffy. Additionally, it has a peculiar flavor that falls in between that of vegetable biryani and vegetable pulao.
Our tahari recipe is as rich and delicious as biryani thanks to the optional garnish of deep-fried, sliced onions, which gives the food a welcome crunch and flavor
Our veg tahari dish is a delectable celebration of the magnificent winter veggies that are now offered in your neighborhood market. Use any seasonal vegetables of your choice in this hearty comfort food, including potatoes, cauliflower, peas, carrots, beans, baby corn, and mushrooms.
Ingredients for Tahari
- 2 tbsp ghee (clarified butter)
- 1 onion (sliced)
- 1 carrot (chopped)
- 1 cinnamon
- 1 bay leaf
- 4 cloves
- 1 black cardamom
- 2 elachi /cardamom
- 1 tsp jeera/cumin
- 1/4 tsp pepper
- 2 tsp raisins / kishmish
- 1 chili (slit)
- 1 tsp ginger garlic paste
- 1/2 potato (cubed)
- 3 beans (chopped)
- 10 cauliflower/gobi (florets)
- 2 tbsp peas / matar
- 1 tomato (chopped)
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp coriander powder
- 1/4 tsp cumin powder
- 1/4 tsp garam masala
- 1 tsp salt
- 2 tbsp yogurt or curd (whisk)
- 1 cup basmati rice (soaked for 20 minutes)
- 2 cup water
- 1 tsp kewra water
Instruction for Tahari
- The first step is to boil 2 tbsp of ghee in a big Kadai and then fry 1 bay leaf, 1 inch of cinnamon, 4 cloves, 1 black cardamom, 2 cardamoms, 1 tsp of cumin, and 1/4 tsp of pepper.
- Currently, add 1 onion and sauté till golden.
- add 2 tablespoons of raisins, 1 chili, and 1 tablespoon of ginger garlic paste. Good sautéing
- Additionally, incorporate 1 tomato, and 2 tbsp. peas, 10 cauliflower, 3 beans, 1 carrot, and 1/2 potato.
- Sauté tomatoes for 2 minutes, or until they become mushy.
- Add 1 tsp salt, 1/2 tsp coriander powder, 1/4 tsp cumin powder, 1/4 tsp garam masala, and 1/2 tsp chili powder as well. for two minutes, sauté.
- Now, add 2 tablespoons of curd while maintaining a low temperature and stir well.
- I am adding 1 cup of basmati rice now. Be sure to clean the rice thoroughly and soak it for 20 minutes. Without breaking the rice, sauté for one minute. Add another 2 cups of water and stir well.
- For 20 minutes or until the rice is fully cooked, cover and boil the pot.
- Without breaking the rice, gently stir.
- Add 1 teaspoon of kewra water at this time, cover, and set away for 10 minutes. This aids in keeping the rice from becoming mushy.
- Use a fork to gently fluff the tahari before serving it hot.
You can top the Tahari with some chopped cilantro and golden-cooked onions (coriander leaves).
- Adapt the spices to your tastes.
- Additionally, add more green chilies to the recipe to make it hotter.
- For 1 cup of rice, I used 2 cups of water. Use between 1.5 cups and 2 cups of liquid, depending on the type and age of the rice. For an aromatic variation, you can swap 1 cup of water for 1 cup of thin coconut milk.
- First, add your preferred vegetables to make them more nutrient-dense.
- If you don’t like simmering, tahari can also be pressure cooked for two whistles.
Also read: Fish fry recipe (step by step)
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