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II Tahari II


  • 1 Cup Long Grain (Basmati)Rice
  • 1 Onion sliced
  • 1 big Potato peeled and sliced
  • Half Cauliflower (cut into florets)
  • 1small cup green peas
  • 1/2tsp ginger chopped
  • 1/2tsp turmeric powder
  • 2 bay leaves(Tejpatta)
  • 3-4 cloves(Laung)
  • small piece of Cinnamon(Dalchini)
  • 2 Cardamom(elaichi)
  • 1tsp cumin seeds(jeera)
  • Salt to taste
  • Red chili powder to taste
  • 1/4th tsp. garam masala powder
  • 1 tbsp oil
  • 2 cups of water
  • Chopped coriander leaves


  • Clean, wash and soak rice for about 20 minutes.
  • Heat oil in a pan (patila) and add cumin seeds, bayleaves, cardamom, cloves, cinnamon and fry till cumin seeds begin to sizzle, then add ginger.
  • Now add onions and fry for a moment then add cauliflower florets, potatoes, green peas and fry for a minute.
  • Add salt, chili powder, garam masala and turmeric powder and cook for a minute.
  • Drain out the water from soaked rice. Now add the rice and mix gently.
  • Now add water
  • When it starts boiling low down the flame of the gas and cover it partially.
  • Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
  • Garnish it with Coriander leaves.
  • Serve hot with Chilled plain raita

Note: If desired chopped tomatoes and sliced carrots can also be added.


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