Awidhi Tahiri Rice Dish with Spices
Ingredients
- 1 cup rice
- 1 cup green peas
- 1 cup diced carrots
- optional: potatoes
- optional: cauliflower
- 4 teaspoons ghee
- cumin seeds
- 1/2 teaspoon hing
- 1 teaspoon turmeric powder
- chilli powder to taste
- 2 bay leaves
- 1 cinnamon stick
- 2 crushed black cardamoms
- 2-3 cloves
- 1 teaspoon garam masala
- salt to taste
- water in 1:2 ratio with rice
Preparation
Soak 1 cup of rice for 30 minutes.
Wash 1 cup each of peeled green peas and diced carrots.
You can add potatoes and cauliflower if desired, but peas and carrots are preferred.
Heat 4 teaspoons of ghee in a wok on low flame.
Add cumin seeds, 1/2 teaspoon hing, 1 teaspoon turmeric powder, chilli powder to taste, 2 bay leaves, 1 cinnamon stick, 2 crushed black cardamoms, and 2-3 cloves.
Mix everything together and add 1 teaspoon garam masala.
Add a little water and heat for 2 minutes until the aroma develops.
Add peas and carrots, then saute for 5 minutes.
Add the soaked rice and water in a 1:2 ratio.
Add salt to taste and mix everything.
Cover the wok and let it cook.
Serve with green chutney, pickle, papad, and raita.
Add 2-3 teaspoons of hot ghee over tahiri before serving and enjoy.