Tahari

Tahari, a beloved rice dish in Uttar Pradesh, is a go-to for vegetarians. This one-pot wonder combines rice with winter veggies like potatoes, green peas, and cauliflower. It's a delightful, comforting dish, ideal for those days when you crave something easy yet satisfying!

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 1258kcal

Author Richa

Ingredients

2 tablespoons Ghee
1 teaspoon Jeera cumin seeds
2 Green Chillies
1 Onion sliced
2 teaspoon Coriander Powder
½ teaspoon Turmeric Powder
1 teaspoon Chilli Powder
1 teaspoon Salt
1 Potato cut into 1 inch cubes
½ cup Green Peas
1 cup Basmati Rice washed, soaked for ½ hour and drained
1 ¼ cup Water

Instructions

Heat ghee in a pan over medium flame. Add jeera (cumin) and once it starts spluttering, add green chillies and onions.
Sauté onions for a minute just to soften them a bit and add coriander powder, turmeric powder, chilli powder and salt. Stir to combine.
Add potatoes, green peas and the drained rice. Saute this for 2-3 minutes to toast the rice. The rice should release a fragrant aroma.
Pour water and bring it to a quick boil over a high flame. Turn it down to a simmer immediately and cook covered for 10 minutes till the rice is cooked and fluffy. Turn off the flame and rest for 10 minutes and serve hot with raita.

Video

Notes

I have used potatoes and green peas in this tehri but you can go with whatever’s in the fridge. A lot of recipes recommend adding cauliflower, tomatoes, carrots, beans, etc.
Always roast the rice with the spices for a few minutes before adding water. This ensures the cooked dish has fluffy, separate grains of rice

Nutrition