Tahiri / Tomato Vegetable Rice

Tahiri is a simple and spicy pulao from North India made with potatoes, tomatoes, green peas and spices. This dish always brings back sweet old childhood memories. My Mom used to make this usually on Sunday's and drizzle lotts of ghee on top with it accompanied with mint-coriander chutney. This is my favourite and a real comfort food to me. It is really an easy and quick one-pot meal. I usually make this when I'm lazy or not in the mood to cook. It is worth a try and believe me you will end up making it quite a few times.

Ingredients:-

• 1 cup rice
• ½ cup green peas
• 3 tbsp ghee
• 3 tbsp yogurt (whisked)
• 1 tbsp ginger-garlic paste
• 1 tbsp coriander powder
• 1 tsp red chilli powder 
• ½ tsp turmeric powder
• ½ tsp cumin seeds
• 3 tomatoes (ground)
• 3-4 peppercorns  
• 2  green cardemoms
• 2 cloves 
• 1 bayleaf
• 1 inch stick cinnamon
• 1 black cardamom
• 1 onion (sliced)
• 1 large potato (peeled & cut in big chunks)
• salt to taste

Method:-

• Wash and rinse rice well. Soak in enough water.
• Meanwhile, heat ghee in a wok.
• Add onions, cloves, green cardamom, black cardamom, peppercorns and bay leaf.
• Saute till onion turns brown.
• Add ginger-garlic paste. Mix well.
• Grind together tomatoes and cumin seeds.
• Add this ground paste along with turmeric powder, red chilli powder, coriander powder and salt. Mix well.
• Add potatoes and green peas.
• Cook on slow flame till the raw smell of the masala's disappear.
• Add yogurt and cook on slow flame till oil separates the mixture.
• Drain the excess water from the soaked rice and add it.
• Saute for a minute.
• Add 3 cups water and cook on fast flame.
• Stir once or twice in between.
• When water evaporates, simmer the flame.
• Cover and cook on slow flame for 8 -10 minutes till done.
• Serve hot with raita or chutney.

 Notes:-

• You may always substitute oil for ghee. 
• You may use different vegetables such as cauliflower, carrots, french beans and capsicum.

Happy Cooking!!

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