Aloo aur matar ki Tehari or Tahiri

his dish reminds me of the Sunday brunches back at home.... my mom often used to make this specially during winter times when green peas and cauliflower were in season, paired with boondi raita and cucumber salad.... an ultimate comfort food.... we just used to wait for this every sunday.

I like to call it a very very light version of vegetable biryani (jhat - pat biryani :)). It is just a wonderful one pot meal (the best part), very simple to make and tastes awesome. I often make these for a quick lunch and have also made these for some late night supper or for that matter any time when not in the mood to cook something elaborate and crave for something nice, spicy and homely.

This is also a very famous rice preparation in UP cuisine. You can make this using various vegetables like carrots, green beans, cauliflower, eggplant etc. I am giving the recipe for Aloo aur matar tahiri, my mom's recipe. Mom used to make this in a pressure cooker, but I like to use a non stick pan. I just like the texture of the rice better when cooked in a pan than pressure cooked.

Ingredients: Serves 2-3

Basmati rice ..................... 1 cup washed and soaked for 30 minutes

Potatoes ......................... 2 medium peeled and cut into small cubes

Onion ............................ 1 medium chopped finely

Fresh or frozen green peas .... 1/2 cup

Oil ................................ 11/2 tbsp

Cumin seeds .................... 1/2 tsp

Bay leaf .......................... 1

Cinnamon stick ................. 1 inch stick

Green cardamom ............... 1

Turmeric powder ............... 1 tsp

Asfoetida ........................ a pinch (optional)

Red chilli powder ............... 1 tsp or to taste

Garam masala .................. 3/4 tsp

Salt .............................. to taste

Hot water ....................... 2 cups

Cilantro leaves ................. chopped for garnishing

Method:

1.Heat oil in a deep non stick pan on medium heat. Add in asafoetida, cumin seeds, bay leaf, cinnamon stick, green cardamoms, and saute till the cumin seeds crackle.

2. Add the onions and saute till light brown in color.

3. Add the potatoes and saute for 3-4 minutes. Next add green peas and mix, cook for 2 minutes.

4. Add all the masala. Turmeric pwder, red chilli, and garam masala mix and add in the drained rice. Cook while stirring for 4 minutes and add salt and 2 cups of hot water. Let it come to a boil, cover and cook on low heat for about 15 to 20 minutes, or till the rice is done.

5. Garnish with cilantro leaves. Serve hot with any raita or even plain yogurt and salad.ENJOY!

Notes:

1.For that distinct biryani flavor sprinkle some fried onions on top when serving.

2. Try making this using different vegetables as cauliflower, carrots green beans etc.

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