Allahabadi Tahri Recipe

Copy Icon
Twitter Icon
Allahabadi Tahri Recipe

Description

Cooking Time

Preparation Time :20 Min

Cook Time : 30 Min

Total Time : 50 Min

Ingredients

Serves : 4
  • 4 nos potato,medium size


  • 100 gms french beans


  • 1 nos carrot


  • 1 nos capsicum


  • 1 nos cauliflower


  • 4 cups water


  • 2 cups rice


  • 1 cups onion


  • 3 nos green chilly


  • 2 nos bay leaf


  • 1 tsp cumin seeds


  • 2 nos cardamom green


  • 1 nos cardamom brown


  • 3 nos cloves


  • 1/2 tsp black pepper


  • 1 tsp ginger


  • 2 tsp garlic


  • 1/2 nos cinnamon stick


  • 1 tsp red chili powder


  • .5 tsp turmeric powder


  • 1 tsp coriander powder


  • 1 pinch salt


  • 1 cups curd


  • 4 tbsp mustard oil


  • 1 sprig coriander leaves

Directions

  • 1. Clean, wash and keep all the vegetables ready. Chop all the vegetable into small size or in 1/2 inch cubes.
  • 2. In a wok add 4 cup of water and chopped vegetables. Cover it and cook for 2 minutes on a high flame.
  • 3. Switch off the flame. Take out the vegetables from the wok with the help of a strainer and store the vegetable stock. don’t discard the water.
  • 4. Clean, wash and soak the rice for half an hour.
  • 5. Keep all the ingredients ready for masala. Heat the wok with mustard oil and temper with cumin seeds, cloves, black pepper, ginger, garlic, cardamom green, bay leaf, cinnamon stick, and cardamom brown. saute for a minute.
  • 6. Add onion and green chilli. fry it till the onions are translucent in the color.
  • 7. Add red chili powder, turmeric powder, coriander powder and 2 tbsp water. Cook the spices for a minute.
  • 8. Add boiled vegetables and mix it well.
  • 9. Add the stored vegetable stock (the water in which you have boiled the vegetable) and mix it well.
  • 10. Add salt and soaked rice.
  • 11. Add curd and mix it well. Cook covered on a high flame till the water starts boiling, then keep the flame low and cook for another 15-20 minutes, till the rice cooked properly.
  • 12. Switch off the flame, garnish with coriander leaves, serve hot with your favourite salads and raita.
  • 13. Enjoy!