This is an easy and delicious rice item mostly found in Awadhi cuisine. As I was searching for Lucknow recipes for Lavi’s "RCI - Lucknow Cuisine” event, I stumbled upon this recipe. According to Lavi, if it is difficult to find vegetarian Lucknowi recipes, we can look for Awadhi cuisine's veg recipes too. I found this recipe here and was attracted towards its simplicity. It tasted just like vegetable biryani.
- 1 ½ cups Rice, uncooked
- 3-4 Potatoes, peeled and cut into halves
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 6 Cloves
- ¼ tsp Cardamom Powder
- ½ tsp Cinnamon Powder
- ½ tsp Turmeric Powder
- 1 Large Tomato
- 2-3 Green Chilies
- 1 Medium sized Onion
- 3-4 tbsp Oil
- ½ tsp Cumin Seeds
- 6 Black Peppercorns
- Salt to taste
Wash and soak rice for 30 minutes.
Meanwhile, heat oil in a pressure pan and add onions and fry for some time. Then add all the spices, green chilies, chopped tomato, and potato pieces and stir well.
Finally add pre-soaked rice to this mixture and mix well. Pour water in 1:1.5 ratios. Add salt to taste.
Cover and leave the pan on medium flame until 3 whistles. Switch off and let all the pressure go away before opening the lid.
Enjoy steaming hot tahari with some plain yogurt or any chutney.