Classic UP Tahri

Awadhi-style aloo-matar-gobi rice

सामग्री

विधि

1. Wash rice until the water runs clear, soak 15 minutes, drain.
2. Heat ghee and garlic-infused oil in a heavy pot. Add jeera, tej patta, laung and dalchini. Let them sizzle 20 seconds.
3. Add hing, then potato, peas, cauliflower and carrot. Stir 2 minutes.
4. Add haldi, dhania powder, lal mirch powder and salt. Stir 1 minute.
5. Add drained rice and water. Bring to a boil, then cover and simmer on low 15-18 minutes until the rice is soft and the water is absorbed.
6. Rest covered 5 minutes. Fluff gently with a fork.
7. Garnish with spring onion greens. Serve warm with plain curd or chaach.