One Pot Vegetable Tahiri

Vegetable Tahiri / Vegetable Pula is a healthy and aromatic one pot meal rice recipe prepared with basic vegetables found in everyone's kitchen that are similar to pulao rice. This recipe belongs to Awadhi cuisine which is a flavorful rice, enriched with the nutrients from the vegetables. The vegetables commonly added in tahiri are cauliflower, peas and potatoes. This dish is ideal for lunch or dinner and also for kids lunch box or tiffin box.

This fancy looking, fragrant and so delicately fluffed basmati rice can make anyone love them. The vegetables that are usually added in tahiri are cooked with rich aromatic masala along with the tangy flavor of curd. Also you can paneer, french bean, mushroom, etc.

Serve: 4 Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr

Ingredients:

2 large Potatoes

2 cups Cauliflower florets (chopped)

½ cup Carrots (chopped)

½ cup Green Peas

3 large Onion

2 large Tomato

2 tbsp Red Chili Powder

2 tsp Coriander Cumin Powder

½ tsp Turmeric Powder

1 tsp Garam masala

1 tsp Jeera

1/3 cup Curd

1.5 cups Basmati Rice

3 cups Water

Salt as per taste

Garnish:

Caramelized Onion

Coriander

Raita

Let's get cooking

1. Rinse 1.5 cups basmati rice in water very well till the water runs clear of all the starch. Then soak the rice in enough water for 30 minutes which makes the rice soft and decreases the cook time on it. After 30 minutes, drain the rice and keep aside.

2. Rinse and soak 2 cups mediums sized cauliflower florets in hot water for 15 to 20 minutes. This blanching step is optional and is only used to get rid of any insects or worms found in the cauliflower. After blanching the cauliflower, drain them and keep aside. Also chop the rest of the veggies and keep aside.

3. In a pan add oil and onion that are sliced in long stripes and let the onion caramelize. Once the onion has caramelized, keep aside some of the onion, to be added in later.

4. In the same pan heat ghee/ butter and oil in a deep pan over medium heat. Toss in cumin seeds, stir, and continue to stir till aromatic or until the cumin seed has become a little dark brown. (Note* Do not let the cumin seed burn as it will leave a bitter taste). To that, add in the red chili powder, haldi, coriander and cumin powder and garam masala and let it cook till it starts leaving oil. Once you see the oil and the masala being cooked well, switch off the gas and let it cool before you add in the curd to avoid the curd from breaking.

5. To the masala add the diced potato, cauliflower, and peas, stirring between each addition and salt, then stir again to mix well.

6. Add the rice and give it a good stir before adding the water. Pour in 2¾ cups water, stir, and cook for 2 minutes till boil. Stir once again and cover with a lid and cook for till the water has been absorbed. Check the potato and the green pea if its done, if not then add some more water and let cook. Once you do not see any water, switch off the gas and cover the rice to allow it to cook in its own heat for about 10 mins.

Serve tahiri with crisp roasted papad or plain yogurt or even a simple salad on the side.

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