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.
FAQS
What is the best way to cook Hydrabadi Tahari to ensure the rice is fluffy?
To achieve fluffy Hydrabadi Tahari, make sure to wash the basmati rice thoroughly until the water runs clear and soak it for about 30 minutes before cooking. This helps remove excess starch and allows the rice to cook evenly. Additionally, once the cooking is done, let the dish sit covered for 5-10 minutes before fluffing with a fork.
Can I make Hydrabadi Tahari vegetarian or vegan?
Yes, Hydrabadi Tahari can easily be made vegetarian or vegan. Simply omit the yogurt or substitute it with a plant-based yogurt alternative. You can also add more mixed vegetables or legumes like chickpeas for added protein and flavor.
What are some good substitutions for ingredients in Hydrabadi Tahari?
If you don't have certain spices or ingredients, you can substitute them. For instance, if you lack garam masala, you can use a mix of cumin, coriander, and a pinch of cinnamon. Instead of mixed vegetables, you can use any seasonal vegetables you have on hand, such as bell peppers or green beans.
How should I store leftover Hydrabadi Tahari?
To store leftover Hydrabadi Tahari, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, add a splash of water and microwave or heat on the stove until warmed through.
What dishes pair well with Hydrabadi Tahari?
Hydrabadi Tahari pairs wonderfully with raita, which is a yogurt-based side dish, or a fresh side salad. You can also serve it with pickles or papad for added texture and flavor.
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Chef Ash
(@muslima123)
Love cooking new dishes Expert in hydrabadi and Arabi food cuisine Love cooking new dishes Expert in hydrabadi and Arabi food cuisine ...
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