Tahari

Name: Tahari
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp ghee; 2 large bay leaves; 7½ cm piece cinnamon stick; 6 green cardamom pods; 6 whole cloves; 1½ tbsp cumin seeds; 1 medium potato, peeled and cubed; 225 g cauliflower, broken into small florets; 1½ tsp ground turmeric; 300 g aged basmati rice, washed; 150 g frozen garden peas; Greek yogurt or raita, to serve (optional); Indian pickles or chutneys, to serve (optional)

Cauliflower, potato and pea add comfort and joy to this rice dish recipe by Mallika Basu from Uttar Pradesh in northern India. The spicing is delicate, relying on whole garam masala spices and turmeric. If you have black cardamoms, they work magic in this one-pot wonder, too.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins
Plussteaming

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2 tbsp ghee
2 large bay leaves
7½ cm piece cinnamon stick
6 green cardamom pods
6 whole cloves
1½ tbsp cumin seeds
1 medium potato, peeled and cubed
225g cauliflower, broken into small florets
1½ tsp ground turmeric
300g aged basmati rice, washed
150g frozen garden peas
Greek yogurt or raita, to serve (optional)
Indian pickles or chutneys, to serve (optional)

Warm the ghee over a high heat in a lidded sauté pan or nonstick saucepan. Sizzle the whole spices for 10 seconds, then add the potato and stir for 1 minute. Add the cauliflower florets and turmeric, mixing well until the vegetables are bright yellow.
Mix in the basmati rice and 1½ tsp salt. Pour in 650ml just-boiled water, stir once, bring to a bubble, then gently mix in the peas. Cover and cook on a high simmer for 12 minutes.
Move the pan to a cold hob with its lid still on. Let it sit for 5 minutes with no lid lifting or peeking. The steam will work its magic to give you perfectly fluffy rice.
Fluff with a fork and serve with Greek yogurt, or a raita, pickles or chutneys of your choice, if liked.

Typical values per serving when made using specific products in recipe