Subziyon Ki Tahiri

SPICED NORTH INDIAN RICE AND VEGETABLE MEDLEY 

A traditional tahiri or tahari is similar to a pulao, though it is vegetarian and slightly more spiced. It was created in Mughal times for Hindu courtiers by substituting the meat in a biryani with potatoes. With time, more vegetables were added, but even today, a tahiri is incomplete without potatoes.

“Serves 4 PREPARATION → 25 minutes COOKING 45 minutes

vegetable oil, for deep-frying

100g mixed diced vegetables, such as potatoes, cauliflower and aubergine

1 large onion, thinly sliced

2 teaspoons ginger-garlic paste

2 fresh green chillies, minced

½ teaspoon ground turmeric

1 teaspoon garam masala

200g basmati rice, washed and drained

a handful of fresh coriander leaves, chopped

salt

1 Heat enough oil to accommodate a single layer of vegetables in a deep frying pan over

high heat. Deep-fry the vegetables: first, the cauliflower and potatoes, for 6–7 minutes, then transfer these to drain on kitchen paper and fry the aubergine in the same oil for 3–4 minutes until golden. Remove with a slotted spoon and drain on kitchen paper, season with salt, and set aside.

2 Carefully scoop 1 tablespoon of the hot oil into a saucepan over high heat, add the onion and fry for 5–6 minutes until browned. Add the ginger-garlic paste, chilies, turmeric, and garam masala and fry for 1 minute before adding the rice. Add the rice, fry for 1 minute until it turns opaque, then pour in “double the volume of water to the rice. Bring to the boil, then reduce the heat to low, stir once, cover, and cook for 10 minutes until the water has been absorbed and the rice is cooked. Remove from the heat, set aside for 5 minutes, covered, then remove the lid and fluff the rice.

3 Gently fold in the fried vegetables, sprinkle with the coriander, and serve hot.