Vegetable Tahari with Mint Raita

Instructions

1. 1

   Wash the basmati rice thoroughly until the water runs clear, then soak it in fresh water for 30 minutes. Drain completely in a colander before use.

2. 2

   Heat ghee in a pressure cooker over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 8-10 minutes until they turn deep golden brown and crisp (birista). Remove half of the fried onions with a slotted spoon and set aside for garnish.

3. 3

   To the remaining onions in the cooker, add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they become fragrant.

4. 4

   Add the ginger-garlic paste and slit green chilies. Sauté for about a minute until the raw aroma disappears.

5. 5

   Stir in the chopped tomatoes and cook for 4-5 minutes, mashing them gently, until they turn soft and the ghee starts to separate from the masala.

6. 6

   Add the powdered spices: turmeric powder, red chili powder, and coriander powder. Mix well and cook on low heat for 1-2 minutes.

7. 7

   Add all the chopped vegetables (potato, carrot, peas, cauliflower). Sauté for 3-4 minutes, ensuring they are well-coated with the masala.

8. 8

   Lower the heat to a minimum. Add the whisked curd and salt. Stir continuously for a minute to prevent curdling, then cook for another 2 minutes.

9. 9

   Add the drained rice to the cooker. Gently fold it into the vegetable masala for about a minute, being careful not to break the rice grains.

10. 10

    Pour in 2.75 cups of water, then add the garam masala and lemon juice. Give it a final, gentle stir.

11. 11

    Secure the lid of the pressure cooker. Cook on medium-high heat for 2 whistles. After the second whistle, turn off the heat.

12. 12

    Allow the pressure to release naturally, which will take about 10-15 minutes. This step is crucial for perfectly cooked rice. Do not force open the lid.

13. 13

    Once the pressure has subsided, open the cooker. Gently fluff the rice with a fork from the sides. Garnish with the reserved fried onions and chopped coriander leaves. Let it rest for 5 minutes before serving.

14. 14

    Serve hot with a side of plain yogurt, raita, or papad.