Tuesday, October 22, 2013

Aloo Muttar ke Tahiri

"Aloo Muttar Ke Taheri" is a one pot meal, made with aromatic basmati rice, potatoes and green peas. It's very easy and quick to make, I find it to be a comfort meal which you could have as lunch or dinner. The best part of this dish is that its a complete meal in itself, spicy and loaded with the goodness of vegetables. You really do not need a side dish along with it as it is quite flavorful but I love it with a bowl of curd and a dollop of ghee over the steaming hot rice make it a soul food. Usually I try to make extra Taheri as the leftover tastes even more yummy.


Basmati rice- 1 cup
Potato, pealed and cut into 1" cubes - 2 medium
Green peas - 3/4th cup (fresh or frozen)
Cauliflower florets - 1/2 cups
Onion,finely sliced - 1 large
Onion - 1 small
Garlic - 3-4 cloves
Ginger, chopped - 1" piece
Green cardamom - 2-3
Cloves  - 4-5
Cinnamon stick  - 1"
Black pepper - 8-10
Bay leaf - 1
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon
Black Pepper powder - 1/4th teaspoon
Garam masala powder - 1/2 teaspoon
Green chilli, slit - 2
Fresh green coriander, chopped - 2 tablespoon
Salt to taste
Oil- 3 tablespoon


Clean and wash rice under running water 2-3 times and let it stand. Do not soak the rice.
Heat oil in a kadhai / pot and fry one third of the sliced onion until golden brown and keep aside for garnish and use the oil for further cooking. Make a paste of one small onion and garlic.

"Aloo Muttar ke Tahiri"
Add the bay leaf, green cardamom, cloves, cinnamon, whole black pepper to hot oil in the kadhai, add the remaining chopped onion and fry till it turns pink. Mix all the dry masala other than the garam masala, in a bowl add water to make a paste. Add the onion garlic paste to the fried onion and cook for 3-4 minutes and add the masala paste and fry until the oil starts leaving the sides. Add the vegetables, rice and fry for 3-4 minutes, add the washed rice and gently mix so all ingredients are combined well, add approximately 2 and one fourth cup of boiling water, give it a gentle stir, add salt and garam masala powder, let this come to a boil and reduce heat to low, add the chopped ginger and slit green chillies, cover and  let it cook for 10-12 minutes (please check as the rice should be 90% done by now).  Turn off the heat and let it stand covered for 10 minutes.

Garnish with chopped green coriander and fried onions and serve hot along with curd.


Add some salt to the hot oil before frying the onions, this will help the onions brown well without getting burnt and will be crispy too.
Usually I add twice the amount of water while cooking rice but for this recipe I have added an extra 1/4th cup, that's because the vegetables also need to cook along with rice.
I have used potato, cauliflower  and peas for this recipe but you could add more vegetables (carrot, capsicum and french beans).

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