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  • Achari Tahiri

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    Achari Tahiri
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 500 gm Basmati rice
    • 60 ml Groundnut oil
    • 30 ml Perfumed mustard oil
    • 30 gm Mango pickle, minced
    • 5 gm Cumin seeds
    • 10 x Peppercorns
    • 1 pch saffron
    • 2 tsp Salt
    • 100 gm Potatoes, diced
    • 100 gm Carrots, thickly sliced
    • 100 gm Cauliflower florets
    • 100 gm Green peas
    • 100 gm Onions, sliced
    • 15 gm Green chillies, minced
    • 10 gm Garlic paste
    • 2 x Green chillies, split
    • 8 x Fresh coriander sprigs
    • 15 gm Red pepper
    • 15 gm Green pepper

    Directions

    1. Wash and soak rice for 30 min and drain. Boil water (1.2l) with saffron and salt and keep on simmering.
    2. Heat groundnut oil and mustard oil in a kadai or possibly wok. Add in cumin seeds, peppercorns and garlic paste and stir over a medium heat for 30 seconds. Add in the onions and saute/fry till golden.
    3. Add in the vegetables, stir, add in the mango pickle and saute/fry over a high heat for 2-3 min.
    4. Add in the boiled saffron water and cook the vegetables for 2 min.
    5. Add in the soaked rice, bring to the boil and cook for 3-4 min.
    6. Cover, reduce the heat and simmer for 15 min.
    7. Remove the lid, arrange the garnish, cover again and steam for a further 5 min.
    8. Remove, present the rice in the same kadai, then fork through rice to fluff it up and finally serve with raita.

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