Vegetarian Tahari | A Vegetable Casserole

Briyani, being the most exotic and a laborious recipe cant be made often at home. I have often wished if there is any short cut to the preparation involved without compromising the taste. I have never had success until now. As I was glancing through Julie Shanie's Classic Indian cooking for a Sunday lunch, I got this recipe. Tahari, a speciality of Uttar Pradesh, A spicy, bright yellow and very fragrant casserole made with rice, potatoes and peas. It is more like a pilaf, but much spicier because of the addition of garam masala and the green chillies.  A simpler version of the exotic Briyani and it also serves as a quick lunch box meal.

This recipe is adapted from the Classic Indian cookbook and is posted for the Cooking from Cookbook challenge (CCC).

Tahari | Vegetable Casserole Spicy and bright vegetable casserole, a Uttar Pradesh speciality. Prep time: 10 mins | Cook time: 20 Mins | Total time: 30 Mins | Serves: 3-4 Ingredients 1 Cup Basmati Rice 2 tablespoon Butter or Oil 1 teaspoon Cumin seeds 1 Medium Onion, sliced 1 Medium Potato, diced 1 Cup Diced carrots and peas, fresh or frozen ½ teaspoon Turmeric powder 1 teaspoon Garam Masala ¼ teaspoon Crushed red pepper Salt to taste Few Coriander leaves, for garnishing Sliced green chilli (optional) Instructions Cook the rice with 2 cups of water in a pressure cooker for 2 whistles. The rice has to be cooked 75%. Allow it to cool and fluff it up with a fork to separate the grains. Keep aside. Meanwhile, heat butter in a pan. Add the cumin seeds and once they sizzle add onions and saute until translucent.  Then add the potatoes and carrots (if using fresh) and fry them until they cooked by sprinkling water as needed.  If you are using frozen carrots and peas, add them after the potatoes get cooked. If you are using fresh peas, cook them separately and add them.  Once the veggies are cooked, add the spice mixes - turmeric powder, garam masala, crushed red pepper and salt.  Mix them well and fry them for a couple of minutes. Then add the cooked rice and gently mix it with the veggies. Keep the flame low while doing this. Finish the cooking in a oven heated at 350 F for about 10-12 minutes.  Once it is done, add the sliced green chilli (if using) and coriander leaves. Serve it with a Raita.  Notes You can also add other veggies like cauliflower, beans etc.