Traditional Tahari is a very simple rice preparation. It does not have too many spices and normally just has peas for vegetables. It’s a quick and simple recipe for those days when you want to eat light.

Ingredients

Method

1. Wash rice till the water comes out clear.



2. Soak it in a cup of water for at least 30 minutes.
3. Once soaked, strain the rice and save the water.
4. Heat ghee in a sauce pan. Add bay leaves, cumin seeds and peppercorns.



5. Once the cumin seeds crackle, add the soaked rice into it and mix it.



6. Once the rice is fully coated with ghee, add the peas, green chillies and rest of the spices. Mix it and let it cook for a couple of minutes.



7. Now add the strained water and additional one cup water.



8. Let it cook. Once it starts boiling, lower the heat and cover the rice.
9. Let it cook on slow heat until all the water is absorbed – about 15 minutes. Turn off the heat and let it sit for another 10 minutes.



10. Open the pan and serve Tahari with Yogurt, Aloo Curry (optional), Pickle and Papad.

Notes

1. You can use other kind of rice for this but it comes out best with Basmati Rice.
2. Feel free to add other vegetables of your choice to the preparation.
3. If you forgot to turn off the heat and rice got burnt at the bottom, just remove the rice from the top and transfer to a separate bowl. Don’t transfer the burnt rice. Put a bread slice in the bowl and cover it. Bread slice will absorb the smell of the burnt rice. Throw away the bread slice after some time and eat the rice.

Summary

Recipe Name

Tahari

Author Name

Ruchi Garg

Published On

2011-08-14

Total Time

1H

Average Rating

3.5 Based on 3 Review(s)