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Beginner's Cookbook, rice delicacy, COMBINATION MEALS

Tahire / Vegetable Pulao / Quick Biryani

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Tahire– Tahire is a healthy and aromatic one-pot meal rice recipe prepared with vegetables similar to vegetable pulao. Tahari rice recipe belongs to Awadhi cuisine and hails from the Indian state of U.P / North India. This recipe is ideal for lunch or dinner and also for kids lunch boxes or tiffin boxes.

As we were talking about combination food, you know if you know the right combination it becomes very easy to set a perfect menu for lunch, brunch or dinner. In India, we generally make combination meals for brunch ( for a lazy afternoon when you get up late and want to skip your breakfast ). These combination meals are perfect for that situation, and ya sometimes when your friends drop down without intimation ‘ always happens with us all my army friends will agree with me :)’ Tahire is basically a form of biryani or you can say a simple and quick form of vegetable pulav. ‘A full meal ‘ can be accomplished with raita (curd dip/salad) and green chutney.

Finally, I would like to suggest you few more recipes from my blog

Tahire / Vegetable Pulao / Quick biryani

Recipe by MINAL SHARMACourse: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1.5 cups ………Basmati rice

  • 2 tbsp……….. ghee 

  • 2 ……………….bay leaves

  • 2 whole ………black cardamom pods (use green cardamom as a substitute)

  • 4 whole ……..peppercorns

  • ½ tsp………… cumin seeds

  • 2 medium …..onion, finely chopped

  • 3  medium …..tomatoes, finely chopped 

  • 2 small ……….green chilli 

  • salt as per taste 

  • 1/2 tsp………… turmeric powder 

  • 1/2 tsp ………..chilli powder

  • 1 cup ………….peas

  • 1 cup …………cauliflower 

  • 1/2 cup ………potato 

  • 1 3/4 cups …..of water

Directions

  • Rinse 1.5 cups basmati rice in water very well till the water runs clear of starch. Then soak the rice in enough water for 30 minutes.
  • After 30 minutes, drain the rice and keep aside.
  • Rinse and soak 2 cups mediums sized cauliflower florets in hot water for 15 to 20 minutes.
  • Making Vegetable Tehri
  • Heat 3 tbsp ghee in a thick bottomed deep pot or pan.
  • Add the following spices and saute till the spices splutter and become fragrant – 1 tej patta, 4 green cardamoms, 2 black cardamoms, 4 to 5 cloves and 2 sticks each of 1 inch cinnamon.
  • Then add 1 cup heaped sliced onions.
  • Stir and begin to saute the onions.
  • Sauteing the onions take a lot of time. So add a pinch of salt for quick cooking of the onions.
  • Saute till the onions become golden.
  • Then add 1 tbsp ginger+garlic paste. Saute for a few seconds till the raw aroma of ginger and garlic goes away.
  • Add 3/4 cup chopped tomatoes. Saute the tomatoes for a minute or two.
  • Then add 1 cup tightly packed diced potatoes. Saute the potatoes for 3 to 4 minutes on a low to medium flame.
  • Next, add 1/2 cup fresh or frozen green peas and the cauliflower florets.
  • Mix the veggies with the rest of the ingredients.
  • Then add, 3 tbsp chopped coriander leaves, 3 slit green chillies, 1 tsp red chilli powder, 1 tsp coriander powder and 1/2 tsp turmeric powder.
  • Then add rice. Mix the rice very well with the masala and saute for a minute.
  • Cooking Veg Tehari
  • Pour 3 cups water. season with salt.
  • Cover the pan with a tight lid. If you want you can also seal the pan with an aluminium foil and then cover the pan with a lid.
  • On a low flame, cook the tahiri till all the water is absorbed and the rice grains are fluffy and soft.
  • It took me 20 minutes for the rice to cook. Time will vary depending on the size and volume of pan, the thickness of pan, flame intensity etc.
  • Once done, give a resting time of 5 minutes. Then gently fluff and serve vegetable tahiri with a raita or plain curd.

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