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A fragrant one-pot rice dish from Awadhi cuisine, where basmati rice is cooked with mixed vegetables and aromatic spices. It's a wholesome and satisfying meal, perfect for a weekday lunch or dinner.
For 4 servings
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.
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.
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.
Add the ginger-garlic paste and slit green chilies. Sauté for about a minute until the raw aroma disappears.
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.
Add the powdered spices: turmeric powder, red chili powder, and coriander powder. Mix well and cook on low heat for 1-2 minutes.
Add all the chopped vegetables (potato, carrot, peas, cauliflower). Sauté for 3-4 minutes, ensuring they are well-coated with the masala.
A fragrant one-pot rice dish from Awadhi cuisine, where basmati rice is cooked with mixed vegetables and aromatic spices. It's a wholesome and satisfying meal, perfect for a weekday lunch or dinner.
This awadhi recipe takes 50 minutes to prepare and yields 4 servings. At 490.79 calories per serving with 9.94g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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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.
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.
Pour in 2.75 cups of water, then add the garam masala and lemon juice. Give it a final, gentle stir.
Secure the lid of the pressure cooker. Cook on medium-high heat for 2 whistles. After the second whistle, turn off the heat.
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.
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.
Serve hot with a side of plain yogurt, raita, or papad.
Add 1 cup of paneer cubes or boiled chickpeas along with the vegetables for a protein-rich version.
Substitute basmati rice with brown basmati rice. You will need to increase the soaking time to 1 hour and the water to 3 cups, and cook for 3-4 whistles.
Use other vegetables like bell peppers, mushrooms, or sweet corn based on availability and preference.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper powder for extra heat.
Loaded with a variety of vegetables like carrots, peas, and cauliflower, this dish is a good source of dietary fiber, which aids digestion, promotes satiety, and helps maintain a healthy gut.
Vegetable Tahari offers a balanced mix of carbohydrates from rice, healthy fats from ghee, and some protein from vegetables and curd, making it a complete and satisfying meal.
Basmati rice provides complex carbohydrates that release energy slowly, keeping you full and energized for a longer period compared to simple carbs.
The use of spices like turmeric, ginger, and cloves not only adds flavor but also brings anti-inflammatory and antioxidant properties that can help combat oxidative stress in the body.
Yes, Vegetable Tahari is a balanced and healthy one-pot meal. It provides complex carbohydrates from rice, fiber and vitamins from a variety of vegetables, and flavor from whole spices. Using ghee in moderation offers healthy fats.
One serving of this Vegetable Tahari (approximately 1.5 cups or 350g) contains around 450-500 calories, depending on the amount of ghee and types of vegetables used.
The main difference lies in the cooking method. Tahari is a one-pot dish where raw rice is cooked together with the masala and vegetables (or meat). Biryani involves layering par-cooked rice with a separately cooked masala (qorma) and then steaming them together (dum).
Absolutely. You can cook it in a heavy-bottomed pot or a Dutch oven. Follow all steps until adding water. Bring the water to a boil, then cover the pot with a tight-fitting lid, reduce the heat to the lowest setting, and cook for 15-20 minutes, or until all the water is absorbed and the rice is cooked.
Mushy rice is usually caused by too much water or overcooking. Ensure you use the exact 1:1.5 rice-to-water ratio (for soaked rice) and do not skip the natural pressure release step, as it completes the cooking process gently.
Yes, it's easy to make this vegan. Simply replace the ghee with a neutral vegetable oil or coconut oil, and substitute the dairy curd with a plant-based yogurt like cashew or coconut yogurt.
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