Vegetable Tahari (Spiced Rice with Vegetables)

Step 1: Prepare Rice and Vegetables

Soak 1 1/2 cups of basmati rice for 15-20 minutes, then drain. Cut 1 medium potato into cubes and keep them in water to prevent browning. Chop 1 onion, 1 tablespoon ginger, 1 tablespoon garlic, 1/4 cup cilantro, and prepare 1 cup cauliflower florets and 1/2 cup peas.

Step 2: Prepare Spice Pouch

Place 4 green cardamom pods, 4 cloves, and 1 small cinnamon stick into a small tea pouch or muslin cloth. This will allow the flavors to infuse without having to pick out the whole spices later.

Step 3: Heat Ghee and Temper Cumin Seeds

Turn on the stove to medium-high heat. Add 2 tablespoons of ghee to a pan or wok. Once hot, add 1 teaspoon of cumin seeds. Sauté until the cumin seeds start to "dance" or move in the ghee/oil, indicating it's hot enough.

Step 4: Add Hing, Onions, Ginger, and Garlic

Add a pinch of hing (asafoetida). Immediately add the chopped onion, chopped ginger, and minced garlic to the pan. Sauté until the onions turn light brown, stirring occasionally.

Step 5: Add Whole Spices and Peppercorns

Add the prepared spice pouch (containing cardamom, cloves, cinnamon stick) and 1 teaspoon of black peppercorns to the pan. Continue to sauté with the onions.

Step 6: Add Ground Spices

Briefly move the pan off the direct heat to prevent burning the spices. Add 1 teaspoon cayenne pepper, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, and 2 teaspoons salt (or to taste). Mix well until the spices are fragrant and well combined with the onion mixture.

Step 7: Add Vegetables

Add the cauliflower florets, drained cubed potatoes, and peas to the pan. Stir to combine with the spices.

Step 8: Add Cilantro and Rice

Add the chopped cilantro to the vegetables. Stir for about 1 minute. Then, add the drained basmati rice to the pan. Stir gently for about 1 minute to ensure the rice is well coated with the spices and vegetables.

Step 9: Add Water and Bring to Boil

Pour 2 cups of water into the pan. Stir gently to mix everything. Bring the mixture to a boil.

Step 10: Cover and Simmer

Once boiling, cover the pan with a lid and reduce the heat to medium. Cook for approximately 7-8 minutes without stirring.

Step 11: Check and Rest

After 7-8 minutes, check if all the water has been absorbed by gently poking with a fork. If no water remains on top, turn off the stove. Let the Tahari rest, covered, for another 5 minutes.

Step 12: Fluff and Remove Spice Pouch

Uncover the pan. Gently fluff the Tahari with a fork to separate the rice grains. Carefully remove the spice pouch from the pan, squeezing it to extract any remaining flavor.

Step 13: Serve

Serve the hot Tahari with accompaniments such as papad, yogurt (dahi), a side salad (like radish, cucumber, red onion), and achar (pickle). For an extra touch, sprinkle with sev and drizzle with a teaspoon of ghee.

• Soak basmati rice for 15-20 minutes to ensure fluffy grains.

• Keep cut potatoes in water to prevent them from browning.

• Use a spice pouch for whole spices like cardamom, cloves, and cinnamon stick to easily remove them before serving, allowing flavor infusion without biting into them.

• Feel free to add other vegetables like carrots, green beans, or bell peppers.

• Adjust the amount of cayenne pepper to your preferred spice level.