Hyderabadi Veg Tahari
One-pot spicy rice dish with potatoes, carrots, and a heavy yogurt base.
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Ingredients
- 2 cups Basmati rice (soaked for 30 minutes)
- 2 medium Potatoes, peeled and cubed
- 2 medium Carrots, sliced into rounds
- 1/2 cup Green peas
- 1 cup Whisked thick yogurt (curd)
- 2 large Onions, thinly sliced
- 1 1/2 tablespoons Ginger-garlic paste
- 1 teaspoon Shahi Jeera (Caraway seeds)
- 1 teaspoon Turmeric powder
- 2 teaspoons Red chili powder
- 1/2 cup Fresh mint and coriander leaves, chopped
- 3 tablespoons Ghee or vegetable oil
Instructions
- 1
Heat ghee in a heavy-bottomed pot or pressure cooker and add Shahi Jeera until it splutters.
- 2
Add sliced onions and sauté until they are deep golden brown, ensuring they don't burn.
- 3
Stir in the ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears.
- 4
Add the potatoes, carrots, and peas along with turmeric, chili powder, and salt; cook for 5 minutes.
- 5
Lower the heat and slowly stir in the whisked yogurt, stirring constantly to prevent curdling until it forms a thick gravy.
- 6
Add the chopped mint and coriander, then pour in 3.5 cups of water and bring to a rolling boil.
- 7
Drain the soaked rice and add it to the pot, stirring gently to combine with the vegetables and yogurt base.
- 8
Cover with a tight lid and cook on low heat (Dum) for 15-20 minutes until the rice is fluffy and water is fully absorbed.
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