Recipe - Achari Tahiri

500 g Basmati rice
60 ml Groundnut oil
30 ml Perfumed mustard oil
30 g Mango pickle; chopped

SPICES
5 g Cumin seeds
10 Peppercorns
1 Pinches saffron
2 teaspoon Salt

VEGETABLES
100 g Potatoes; minced
100 g Carrots; thickly cut or sliced up
100 g Cauliflower florets
100 g Green peas
100 g Onions; cut or sliced up
15 g Green chillies; chopped
10 g Garlic paste

GARNISH
2 Green chillies; split
8 Fresh coriander sprigs
15 g Red pepper
15 g Green pepper

Wash and soak rice for 30 minutes and drain. Boil water (1.2l) with
saffron and salt and keep on simmering.

Heat groundnut oil and mustard oil in a kadai or wok. Add cumin seeds,
peppercorns and garlic paste and stir over a medium heat for 30
seconds. Add the onions and saute until golden brown.

Add the vegetables, stir, add the mango pickle and saute over a high
heat for 23 minutes.

Add the boiled saffron water and cook the vegetables for 2 minutes.
Add the soaked rice, bring to the boil and cook for 34 minutes.
Cover, reduce the heat and simmer for 15 minutes.

Remove the lid, arrange the garnish, cover again and steam for a
further 5 minutes.

Remove, present the rice in the same kadai, then fork through rice to
fluff it up and finally serve with raita.

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