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.
|Preparation time:||60 minutes|
|Basmati Rice||1 cup|
|Fresh or frozen shelled peas||2 cups|
|Ghee (clarified butter)||1 tbsp|
|Jeera (cumin seeds)||1/2 tsp|
|Whole Black Peppercorns||4-5|
|Turmeric Powder (haldi)||1/2 tsp|
|Chopped Green Chillies||1|
|Garam Masala||1/2 tsp|
- Wash rice till the water comes out clear.
- Soak it in a cup of water for at least 30 minutes.
- Once soaked, strain the rice and save the water.
- Heat ghee in a sauce pan. Add bay leaves, cumin seeds and peppercorns.
- Once the cumin seeds crackle, add the soaked rice into it and mix it.
- 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.
- Now add the strained water and additional one cup water.
- Let it cook. Once it starts boiling, lower the heat and cover the rice.
- 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.
- Open the pan and serve Tahari with Yogurt, Aloo Curry (optional), Pickle and Papad.
- You can use other kind of rice for this but it comes out best with Basmati Rice.
- Feel free to add other vegetables of your choice to the preparation.
- 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.