Tahari is a flavorful and spiced rice dish that's popular in various regions.
Ingredients
- 1kgbasmati rice
- 500gmixed vegetables (carrots, potatoes, peas, etc., diced)
- 3piecelarge onions (sliced thinly)
- 2piecelarge tomatoes (chopped)
- 2piecegreen chilies (slit or chopped)
- 2tbspginger-garlic paste
- 1cupyogurt
- 4tbspcooking oil or ghee
- 2tbspgaram masala
- 1tspturmeric powder
- 1tspred chili powder
- 1tspcoriander powder
- 2piecebay leaves
- 1incinnamon stick
- 4piececloves
- 4piececardamom pods
- 1 1/2Lwater
- 1dashsalt (to taste)
- 1bundlefresh coriander and mint leaves (chopped, for garnishing)
How to make Hydrabadi Tahari
Wash the rice thoroughly until the water runs clear. Soak it in water for about 30 minutes, then drain.
Heat oil or ghee in a large pot. Add bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
Add sliced onions and cook until golden brown.
Stir in the ginger-garlic paste and cook until the raw smell disappears.
Add chopped tomatoes and cook until they turn soft and the oil begins to separate.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well. Add tomatoes
Stir in the yogurt and cook for a few more minutes until the mixture is well combined. Till meet get tender
Add the drained rice to the pot and mix gently. Pour in the water and bring to a boil.
Reduce the heat to low, cover the pot, and cook for 20-25 minutes or until the rice and vegetables are fully cooked and the water is absorbed.
Turn off the heat and let the tahari sit, covered, for 5-10 minutes. This helps the flavors meld together.
Fluff the rice with a fork and garnish with fresh coriander and mint leaves. Serve hot with raita or a side salad.
Tips & Tricks
Ensure the rice is soaked for at least 30 minutes to achieve the best texture.
Adjust the amount of red chili powder according to your spice preference.
Letting the tahari rest after cooking helps the flavors meld together.
