Alu Gobi Ki Tahari Recipe
Summary
Preparation Time1 Hr 0 MinCooking Time20 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Pulao rice 500 gm. | ||
| Potatoes | 225 Gram (For 4) | |
| Cauliflower | 225 Gram (For 4) | |
| Fat | 85 Gram (For 4) | |
| Turmeric | 2 Teaspoon (For 4) | |
| Ginger powder | 1/4 Teaspoon (For 4) | |
| Chilli powder | 1 Teaspoon (For 4) | |
| Garam masala | 1 Teaspoon (For 4) | |
| Bay leaves | 2 (For 4) | |
| Cloves | 8 (For 4) | |
| Cinnamon piece | 1 (For 4) | |
| Salt | To Taste (For 4) | |
Directions
1. Peel and cut potatoes in fours. Cut cauliflower into flowerettes.
2. Pick and wash rice and let it soak for half an hour.
3. Heat fat in a pan. Add cloves, cinnamon and bay leaves. Brown:
4. Add drained rice, potatoes and cauliflower and fry well for a few minutes.
5. Add turmeric and ginger powder; stir.
6. Add hot water which should be 3.5 cm. (1 1/2) above the rice.
7. Stir in salt and chilli powder.
8. Cover and cook till rice is done.
9. When rice is cooked and each grain is separate, sprinkle garam masala over.
10. Toss lightly and serve hot.
2. Pick and wash rice and let it soak for half an hour.
3. Heat fat in a pan. Add cloves, cinnamon and bay leaves. Brown:
4. Add drained rice, potatoes and cauliflower and fry well for a few minutes.
5. Add turmeric and ginger powder; stir.
6. Add hot water which should be 3.5 cm. (1 1/2) above the rice.
7. Stir in salt and chilli powder.
8. Cover and cook till rice is done.
9. When rice is cooked and each grain is separate, sprinkle garam masala over.
10. Toss lightly and serve hot.
Chef
