Broccoli & Bellpepper Tahri

by Shaheen Ali

The most popular one pot meal cooked in Muslim homes almost every weekend is Tahri. Now Tahri can be cooked with various ingredients. It is basically spiced rice cooked along with various vegetables. If you do not have an option of adding vegetables, a simple Aloo Tahri is also loved by all. Teamed up with veg raita, salad and some pickles, Vegetable Tahri is something that is loved by both children as well as the adults in the family.


I have grown up eating Tahri almost every weekend, also there were times, when my mother just felt too lazy to cook anything, so my dad use to get inside the kitchen and come out with his very special vegetable Tahri and the while family use to enjoy it to the fullest. I personally love tahri a lot and also have some special memories attached, as this was my first cooked dish when i started my cooking lessons at home. Though the tahri was a disaster that time, but now i have mastered it well…. hehe! Usually we use cauliflower, peas, capsicums, carrots, beans, potatoes etc for making a healthy , filling veg tahri. But today i experimented it by adding some exotic veggies like broccoli and bell peppers. Yes i could have added potatoes as well, which i realized a bit late. But nevertheless this version of broccoli & bell pepper tahri came out really well and trust me we all licked our plates at the end.

Ok so now i guess i have described it enough, so just quickly get down to the recipe.

Print Recipe
BROCCOLI & BELL PEPPER TAHRI
Course main course
Prep Time 30 minutes
Cook Time 40 minutes
Servings
helping
Ingredients
Whole spices :
Course main course
Prep Time 30 minutes
Cook Time 40 minutes
Servings
helping
Ingredients
Whole spices :
Instructions
  1. Wash rice till clear water appears. Soak in fresh water for minimum 30 mins.
  2. Cut vegetables , wash and collect them in a bowl and keep aside.
  3. Take a handkerchief size muslin cloth and add coriander powder, cumin powder, garam masala powder, turmeric and tie to make a pouch. Make sure the ingredients should not come out from the pouch.
  4. Heat refined oil in a wok and as soon as the oil is hot, add 1 tsp shah jeera and let it splutter.
  5. Immediately add ginger and garlic paste and saute for 2 mins.
  6. Now add finely sliced onion and fry till golden in color. Also add green chili paste and fry nicely.
  7. Once the onion is soft, add cut vegetables and mix well.
  8. Add 2 tbsp of curd, adjust some salt and mix till everything incorporates well.
  9. Simmer the gas flames and cook till the vegetables are done. The curd may leave water but nothing to worry at all as it will dry up later.
  10. As soon as the vegetables are ready, turn off the gas and keep aside to cool.
  11. Now take a thick bottomed pan and add double the quantity of water and heat.
  12. As soon as the water starts heating , add salt, 1 tbsp ghee, whole spices and 1 tsp lemon juice.
  13. Wait till the water starts boiling, now add the soaked rice very carefully, give a quick stir and drop in the muslin pouch along with it.
  14. Cook the rice till it is 90% done, you can check by pressing a rice grain in between your fingers.
  15. Arrange a big colander and pass the rice through it. Strain it well and discard the pouch.
  16. Collect the rice along with the spices and spread on a large tray.
  17. Let the rice cool for sometime, do not mix to avoid breaking of the grains.
  18. After a while, collect the rice with a plate or a large ladle and spread over the vegetables cooked in the wok.
  19. Add some gee on top and chopped coriander (optional).
  20. Cover the lid and allow the rice to rest. The left over 10% of rice will cook with the heat inside the wok, or you can also put on dum.
  21. After 10-15 mins, open the lid and carefully mix the rice and the vegetables without breaking the grains.
  22. Serve hot with raita and salad.
Recipe Notes

If you liked this recipe of Tahri, please drop in your feedback in comments below.

Love : Shaheen

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