Tuesday, March 11, 2008

MW Vegetable Tahiri

Every month, I look forward to Srivalli's microwave events which challenge me to use microwave more than just for reheating.

Tahiri is like a veg. pullao from Uttar Pradesh. So far I used to cook it by conventional method of using the stove top. But I tried it using microwave. In about 2-3 attempts, I have finalized rice to water ratio as 1 cup : 2 cups + 1 tbsp. But again, microwave times differ, so you may need to do a little trial and error experiment of your own about what suits your microwave and your tastebuds (e.g. porridge like or pullao like). I prefer it more like dryish pullao consistency so this ratio has worked for my family.

Microwave Subziyonki Tahiri
1 cup rice (preferably Basmati)
2 cups + 1 tbsp water
1/4 cup green peas
1/4 cup cauliflower florets
1/4 cup carrot diced
1/2 tsp chili powder
salt to taste
1/4 tsp garam masala
1 tsp ghee (optional)


2 tsp oil

1 bay leaf

2 red chilies

1" cinnamon stick

2-3 cloves

1/2 tsp cumin seeds

3-4 black peppercorn

1/4 tsp turmeric powder


1. Wash rice in two changes of water. Soak the rice for at least 30 minutes or up to 1 hour.
2. In a microwaveable glass casserole (like pyrex etc.), add oil. Cover with a lid. Heat for 30 sec.
3. Add all the khada masala, whole red chilies & turmeric powder. Cover with a lid. Heat for 1 min.
4. Drain the rice. Add rice, water and vegetables. Add salt to taste, garam masala, red chili powder. Stir with a spoon. Cover with a lid. Heat for 10 minutes.
5. Take off the microwave, add 1 tsp ghee, if using, give a quick stir with a fork. Heat for another 9 - 10 minutes.
6. Let it stand in the microwave for 5 minutes before taking out.
7. Use kitchen towel/napkin to take out the container as it will be very hot. Fluff the tahiri with a fork.
8. Serve with raita and papadam roasted in the microwave, of course!;-)

Notes -
1. The microwave cooking time varies. So please use your own judgement while cooking in the microwave. You may need to work twice to come to exact water proportion. The above rice: water ratio worked well for us.
2. You can throw in some daal for an additional nutritional boost. In that case, soak daal along with water. For (1 cup rice+1 cup daal), use around 4 1/4 cup of water. I made Masoor pullao and moong khichdi using this proportion, which worked like a charm. I will blog about these two recipes when I get a chance. But again, you may need to play around with the proportion a bit.
3. I used Kashmiri Garam Masala in the above recipe, but any garam masala should work ok.

This post is my contribution to Srivalli's MEC:Rice event.


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