Tahari
Course: Entrees, VegetarianServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1.25 cup rice (presoaked at least 1 hour)
1.5 tsp. garlic (Lehsan) paste
1/2 tsp. ginger (Adrak) paste
1 tsp. salt (according to taste)
1/2 tsp. turmeric (Haldi) powder
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 large tomato
3 green chilies
4 potatoes peeled and cut in half
1 medium sized onion
4 tbs. oil
1/2 tsp. cumin seeds (Zeera)
6 whole black pepper (Kali Mirch)
Directions
- Fry the sliced onion in oil until transparent.
- Add all spices including green chilies and chopped tomato along with ½ cup of water and cook on medium flame until the spices are well mixed and the tomato has softened.
- Add the potato and 1 glass of water, cover and cook till the potatoes are almost soft.
- Add in the pre-soaked rice and water so much so that it reaches 1 1/2 cm. above the surface of the rice.
- Cover and cook on high heat until the rice is soft and then lower the heat to the minimum.
- Remove from heat after 5 minutes.
- Serve with Raita or pickle (Achaar)
