Tahari is a part of Hyderbadi cuisine . Hyderabadi cuisine had become a princely legacy of the Nizams ofHyderabad State. It is an amalgamation of Mughlai,Turkish and Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises a broad repertoire of rice. Tahari is one such delectable delicacy. Though it is also one from Dum pukh gharana but to make it fast I use pressure cooker. I am sure you will love this lemon flavored vegetable tahari with garlicky dum aloo. If you want more exotic replace potato in the dum aloo with paneer or chicken. I am sure you will enjoy an awesome platter.
For Vegetable Lemon Tahari
Preparation time : 15 minutes Cooking time : 10 minutes Serves : 4 Ingredients : 2 cup Basmati rice ( I use Govindo bhog as it add a special flavor to the dish you can and quick to cook use it if it’s handy to you) 1 onion chopped ½ cup mixed vegetables ( cauliflower, carrots , green peas, potato ) chopped 1 tbsp ghee / butter/ olive oil/ oil ¼ tsp whole cumin seed 1 bay leaves broken into halves hand full of fried cashew and raisin ¼ tsp grated ginger (optional) ¼ tsp turmeric powder a pinch of sugar 1 tbsp finely chopped coriander a pinch of garam masala powder ½ tsp lemon rind 1 to 2 tbsp lemon juice 5 cups of warm water salt to taste
Methods of CookingHeat ghee or whatever you are using in a pressure cooker or heavy bottom pan. Add bay leaves and cumin. When the seed start to splutter , add chopped onion . Fry and then add all the chopped vegetables. Fry a little then add ginger, turmeric powder, salt , finely chopped coriander and the washed rice. Fry the rice with the vegetable and masala. Now add warm water . Add lemon rind, fried cashew and raisins. Mix well. Then pressure cook for one whistle and then put off the flame . Leaves it for 10 minutes. Then add lemon juice, pinch of garam masala and pinch of sugar. Mix well. Serve hot with garlicky dum aloo.
For Garlicky Dum Aloo
Preparation time : 15 minutes Cooking time : 10 minutes Serves : 4 Ingredients : 20 Baby poataoes ( boiled and skinned) handfull of green peas ½ tsp kalonjeera/ kalonji/ nigella sativa seeds 1 tbsp garlic paste 1 1/2 cups tomato paste ¼ tsp turmeric powder 1 tsp red chilly powder or to taste ½ tsp Kashmiri red chilly powder 4 tbsp oil salt to taste
Methods Of CookingHeat oil . Add kalonji. As the seed start to splutter add garlic paste . Fry till you get a fried flavor of garlic then add tomato puree , turmeric powder, red chilly powder and Kashmiri red chilly powder and green peas. Cook till oil comes out. Then add the boiled potatoes and salt. Mix well so that the masala get well coated with the potatoes.Add very little water if needed. Put off the flame and serve with Vegetable lemon tahari. I had served this with jalpai chutney ( Indian olives chutney) with Kaju barfi and Bengal winter sweet specialty joynogorer moya. You can pair it with any raita , salad, chutney and any sweet to make a whole delicious platter.