How to make Marwari Tahiri - Vegetable tahiri made in authentic Marwari style.
This recipe is from FoodFood TV channel & has featured on Maa ki Dal.
Main Ingredients : Basmati rice (बासमती चावल),
Cuisine : Rajasthani
Course : Rice
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
For more recipes related to Marwari Tahiri checkout Jeera Rice, Jodhpuri Vegetable Pulao, Vegetable Biryani, Erra Sadam . You can also find more Rice recipes like Herb Risotto with Leftover Rice, Kaju Aur Moti Pulao, Ginger Tomato Fried Rice, Puliyogare.
Marwari Tahiri Recipe Card
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Marwari Tahiri Recipe
Basmati rice parboiled 2 1/2 cups
Red lentils split(masoor dal) soaked and half cooked 2 1/2 cups
Ghee 3 tablespoons
Butter 2 tablespoons
Cinnamon 2 inches
Cloves 2-3
Bay leaves 2
Dried red chillies 2
Onion sliced 1 small
Garlic finely chopped 1 tablespoon
Ginger-green chilli paste 2 tablespoons
Green capsicum finely chopped 1/4
Green peas boiled 2 tablespoons
Carrot boiled 1 small
Tomatoes pureed 2 medium
Gatte 1/4 cup
Red chilli powder 2 tablespoons
Turmeric powder 1 1/2 tablespoons
Salt to taste
Fenugreek powder 1 tablespo
Coriander powder 2 tablespoons
Chaat masala 1 teaspoon
Onion sliced 1 teaspoon
Dried fenugreek leaves (kasoori methi) a pinch
Cashewnuts fried 7-8
Method
Step 1
Heat 1 tablespoon ghee and 1 tablespoon butter in a handi. Add broken cinnamon, cloves, torn bay leaves, broken dried red chillies and onions.
Step 2
Sauté till onions are well browned. Add garlic and sauté for 1 minute. Add 1 tablespoon ginger-green chilli paste, mix and sauté for 1 minute.
Step 3
Add capsicum, green peas and carrot and sauté for 2 minutes.Add pureed tomatoes, mix and add gatte. Mix and cook for 2 minutes.
Step 4
Add 1 cup masoor dal, mix and cook for 1 minute. Add 1 tablespoon red chilli powder, 1 tablespoon turmeric powder, salt and mix. Add 1½ cups rice and mix well.
Step 5
Add 1 tablespoon fenugreek powder and mix well. Cook for 1 minute. Remove from heat and set aside.Heat remaining butter and 2 tablespoons ghee in a non-stick pan.
Step 6
Add remaining ginger-green chilli paste and sauté for 1 minute.Add remaining dal, remaining red chilli powder, remaining turmeric powder, coriander powder, ½ teaspoon fenugreek powder and chaat masala. Mix well and cook for 2 minutes.
Step 7
Apply 1 teaspoon ghee on the base of another handi. Spread a layer of 1 cup white rice, ½ a layer of cooked dal mixture and lastly a layer of ½ of the cooked rice.
Step 8
Spread another portion of white rice, top with a layer of remaining cooked dal mixture and lastly remaining cooked rice layer. Spread remaining white rice on top, cover and cook for 2 minutes.
Step 9
Switch off heat, open lid and press lightly. Transfer tahiri in a serving dish. Garnish with fried onions, dried fenugreek leaves, chopped coriander leaves and fried cashew nuts. Serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.