Rice Dishes Recipes - Tahri Rice Recipe

Ingredients

• 75ml/5 tbsp ghee

• 5ml/1 tsp cumin seeds

• 1 onion, thinly sliced

• 225/1 cup patna or basmati rice

• 150g/5 oz cauliflower, cut into 2.5cm/ 1 in florets

• 150g/ 0z peas

• 2 medium carrots, cut into 1 cm/1/2 in slices

• 1 medium potato, cut into 1 cm/1/2 in pieces

• 45ml/3 tbsp desiccated (shredded) coconut

• 5ml/1 tsp garam masala

• 5ml/1 tsp ground roasted cumin

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground turmeric

• salt

• 500ml/2 1/4 cups water

Garnish

• 1 lemon, thinly sliced

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Method:

1. Heat the ghee in a heavy-based pan and fry the cumin seeds over a medium heat until browned. Add the onion and fry until golden. Add the rice, vegetables and coconut and fry for 5 minutes. Stir in the garam masala, cumin, chili, turmeric and salt. Pour in the water, return to the boil.

2. Reduce the heat to low, cover and cook for 15 minutes or until tender. Remove the lid and tip the pan to see if there is any water left, but do not stir. Dry off any remaining water on a high heat. Garnish with lemon slices and serve hot with stuffed aubergine, pickle or chutney and raita.