Tahari
Course: Entrees, VegetarianServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1.25 cup 1.25 rice (presoaked at least 1 hour)
1.5 tsp. 1.5 garlic (Lehsan) paste
1/2 tsp. 1/2 ginger (Adrak) paste
1 tsp. 1 salt (according to taste)
1/2 tsp. 1/2 turmeric (Haldi) powder
6 cloves 6 (Laung)
1 1 black cardamom (Bari Ilaichi)
1 1 stick of cinnamon (Dalchini)
1 large 1 tomato
3 3 green chilies
4 4 potatoes peeled and cut in half
1 medium 1 sized onion
4 tbs. 4 oil
1/2 tsp. 1/2 cumin seeds (Zeera)
6 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)
Superb!
Always come here!
One of the best traditional ones, reminds me of my Grandma and also still how my Mum cooks.
Follow this and it would be a treat with some Onions- salted – washed – Lemon Sprinkle.
Raita & Mixed Pickle Indian Pakistani.