Tahri (Vegetable Rice Pilaf)

Name: Tahri (Vegetable Rice Pilaf)
Yield: Serves 6 servings
Ingredients: 1 1/2 cups rice (about 285 grams); 1 medium head cauliflower, chopped; 2 large potatoes, cut into pieces; 2 carrots, cut into 1-inch pieces; 1 cup green peas; 2 large tomatoes, cut into 1/2-inch pieces; 2 large onions, finely chopped; 3 green chilies, slit lengthwise; 1 tablespoon ginger-garlic-cilantro paste; 1/2 teaspoon each red chili powder, garam masala, and turmeric powder; Whole spices as needed (see below); 1/2 teaspoon cumin seeds; 8 black peppercorns; 2 bay leaves; 4 whole cloves; 1 -inch piece cinnamon stick; 1 large and 1 small green cardamom pod; 1 teaspoon Kashmiri chili powder; as needed Oil; Salt to taste; as needed Hot water

Nitya Goutam Vishwakarma @cook_12152591

Tahri (Vegetable Rice Pilaf)

Nitya Goutam Vishwakarma @cook_12152591

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Ingredients

Serves 6 servings

1 1/2 cupsrice (about 285 grams)
1medium head cauliflower, chopped
2large potatoes, cut into pieces
2carrots, cut into 1-inch pieces
1 cupgreen peas
2large tomatoes, cut into 1/2-inch pieces
2large onions, finely chopped
3green chilies, slit lengthwise
1 tablespoonginger-garlic-cilantro paste
1/2 teaspooneach red chili powder, garam masala, and turmeric powder
Whole spices as needed (see below)
1/2 teaspooncumin seeds
8black peppercorns
2bay leaves
4whole cloves
1-inch piece cinnamon stick
1large and 1 small green cardamom pod
1 teaspoonKashmiri chili powder
as neededOil
Salt to taste
as neededHot water

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Steps

1

Rinse the rice and soak it in water for 1 hour. Heat a large skillet and add oil. Add cumin seeds and, after 10 seconds, add all the whole spices except the Kashmiri chili powder. After another 10 seconds, add the potatoes and cauliflower. Sauté for 1 minute, then add the onions and cook until the vegetables and onions are lightly browned. Add salt, carrots, and the remaining ground spices. Sauté for 2 minutes.
2

Drain the soaked rice. Heat a pressure cooker and add 2 tablespoons oil. Add the rice and sauté for 1 minute. Add the peas and tomatoes, and stir. After 1 minute, add all the sautéed vegetables. After another minute, add enough hot water to cover the rice by 1 inch. Stir well. Bring to a boil, then cover with the lid. Cook for 2 whistles, then turn off the heat.
3

Once the pressure releases, gently fluff the tahri. Serve hot with chutney or yogurt.