Aloo Mutter ki Tahiri (Potato and Pea spiced Rice)


A simple indulgence 

Somewhere over the last few months, I lost a little part of me. Priorities shifted from what I like to do vs. what I need to do. While I like blogging a lot, my growing toddler’s needs meant I had to put it on hold. Add to this being pregnant and bringing another little wonder into our lives. Busy has a whole new meaning in my world today. Also, truth be known, I got lazy! Free time meant catching up on sleep, watching a little TV, etc. 

So here I am, trying to rekindle my food blogging love affair. I assume you missed having your daily dose of LSD too? Today I bring to you a quick, simple yet hearty recipe of Tahiri. This dish has its roots in Lucknow, an eastern Indian city known for its artistic flair and as the seat of Nawabs ( Indian Royals). Interestingly, Tahiri is also enjoyed across Pakistan which makes me wonder if India and Pakistan could just make peace over a plate of Tahiri.

Ingredients: 16    Cooking time: 30 minutes

Serves: 6

  • Two cups of basmati rice 
  • One medium size onion, finely chopped
  • One thumb sized piece of ginger, grated
  • Two to three green chillies
  • Two medium size tomatoes, finely chopped
  • Two medium size potatoes, peeled and cubed
  • 250gms of green peas
  • One teaspoon cumin seeds
  • One large bayleaf
  • Four to five cloves
  • Two green cardamom pods
  • 1.5 teaspoon garam masala
  • 1/4 teaspoon turmeric powder
  • Juice of one lemon
  • Two tablespoons of ghee
  • Salt to season

Heat ghee in a heavy bottom sauce pan. Add cumin seeds, cloves, cardamom pods. 

Once the cumin seeds splutter and are aromatic, add the onions. Followed by ginger and green chillies. Cook until onion is lightly caramelised.


Now add the tomatoes and remaining dry spices, except bayleaf. Mix well and cook until tomatoes are soft.

Then add the potatoes and peas. Followed by basmati rice, mix well. Add enough water to cover the rice. Add bayleaf, lemon juice and season with salt. Bring to a boil, cover the saucepan with a lid and cook on a low heat, until rice is cooked.


Tahiri is now ready to be served. Serve alongside plain yogurt or with an Indian pickle or just by itself. I guarantee every mouth full is lip smackingly delicious.

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