DailyCookingRecipe.com Daily cooking recipe, perfect cooking with video guide!
Hyderabadi Vegetable Tahari/Vegetable Pulao from Maimoona Yasmeen’s Recipes
Ingredients: using 200 ml cup
1. Potatoes – 250 grms
2. Cauli-florets – 1 cup
3. Carrots – 1/2 cup (2 inch pieces)
4. Beans – 1/2 cup (2 inch pieces)
5. Green Peas – 1/2 cup
6. Basmati Rice or Normal Rice – 2 cups
7. Oil – 1/2 cup + 6-8 tbsp
8. Onion (medium) – 1 (diced)
9. Tomatoes (medium) – 3 (chopped)
10. Baby Fenugreek Leaves – 1/4th cup
11. Whipped/Beaten Curd – 150 grms
12. Ginger Garlic Paste – 1 tbsp
13. Turmeric Powder – 1/2 tsp
14. Red Chilli Powder – 2 1/2 tsp
15. Salt – 2 to 2 1/2 tsp (or as per the taste)
16. Spices/Garam Masala Powder – 1 1/2 tsp
17. Chopped Coriander- 1 tbsp
18. Green Chillies – 2 whole (each cut into two)
19. Lemon Juice – 1 tbsp
20. Water – 1 litre
Procedure:
1. Soak Basmati Rice for 30 min. If Rice other than Basmati is used, do not soak it.
2. Add 1/2 cup oil to a pan.
3. Add potatoes and cauli-florets to the pan. Potatoes and cauliflower take longer time to fry, therefore fry them first.
4. Stir fry for 1 min approx.
5. Add carrots and beans.
6. Semi fry all these vegetables.
7. Add green peas. Stir fry for few seconds to prevent hardening of peas. Remove the fried vegetables from the pan and keep aside.
8. Add 6-8 tbsp oil to another pan (Take from the oil used for frying the vegetables, if not enough, add more oil to it).
9. Add diced onion. Stir fry for 1 min.
10. Add ginger garlic paste and stir fry for 30 sec.
11. Add turmeric powder and chopped tomatoes. Mix well and close the lid.
12. Cook till the tomatoes get tender. Stir fry for few seconds.
13. Add red chilli powder, salt and whipped/beaten curd.
14. Cook till the gravy gets dry.
15. Stir fry till the oil separates.
16. Add fried vegetables and mix well.
17. Add 1 litre of water, spices/garam masala powder, baby fenugreek leaves, chopped coriander, green chillies and lemon juice.
18. Cook till the water comes to boil.
19. Add soaked and well strained rice. Strain the rice well because excess water will lack in salt and make the rice mushy.
20. Cook on medium flame stirring occasionally.
21. When the water is dried, lower the flame to prevent burning of rice.
22. Cook on low flame for 10-15 min till the rice is fully cooked.
Vegetable Tahari/Vegetable Pulao is ready. Dish out and serve hot with Dahi ka Raitha (Curd & Onion).
Thanks for watching!
Video Rating: / 5
