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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Wednesday, May 22, 2013

Tahari Biryani

Tahari biryani is cooked without meat in it. Rice and different kind of vegetables are cooked together. Potatoes and carrots are mostly used as vegetables in Tahari biryani . In Kashmir, Tahari is served on the roads and streets to the travelers.


1¼ cup rice (presoaked at least 1 hour)
1½ tsp. garlic paste
½ tsp. ginger  paste
1 tsp. salt (according to taste)
½ tsp. turmeric  powder
6 cloves
1 black cardamom (Bari Ilaichi)
1 stick of cinnamon
1 large tomato
2-3 green chilies
2 potatoes peeled and cut in half
1 carrot
1 medium sized onion
3-4 tbs. oil
½ tsp. cumin seeds (Zeera)
6 whole black pepper (Kali Mirch)


Fry the sliced onion in oil until transparent.
Add all spices including green chilies and chopped tomato along with ½ cup of water and cook on medium flame until the spices are well mixed and the tomato has softened.
Add the potato, carrot and 1 glass of water, cover and cook till the vegetables are almost soft.
Add in the pre-soaked rice and water so much so that it reaches 1 1/2 cm. above the surface of the rice.
Cover and cook on high heat until the rice is soft and then lower the heat to the minimum.
Remove from heat after 5 minutes. Garnish with fried onion.
Serve with Raita or pickle

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