Lucknowi Aloo Gobhi Tahiri

Lucknowi Aloo Gobhi Tahiri

Spiced vegetables layered with fragrant rice and lots of ghee.Pure comfort in every bite!

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Ingredients

  • 1 large onion, thinly sliced
  • 3 tbsp ghee
  • 3 tbsp butter
  • 1 cup basmati rice, washed and drained
  • 2.5 cups water or vegetable stock
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 8 black peppercorns
  • 5 cloves
  • 1" piece cinnamon stick
  • 5 garlic cloves, roughly chopped
  • 1½" piece ginger, roughly chopped
  • 2 green chillies (adjust to heat preference)
  • 1 tbsp coriander seeds, coarsely crushed
  • ¼ tsp Kashmiri chilli powder (or mild paprika)
  • 1 tsp turmeric powder
  • 1 tsp garam masala powder
  • 3 tbsp Greek yogurt or thick yogurt, whisked
  • 350g potatoes, cut into quarters
  • 350g cauliflower, cut into florets
  • Salt to taste
  • Fresh coriander, for garnish
  • Fried onions (homemade or store-bought), for garnish

Method

  1. Coarsely crush the bay leaves, cumin seeds, black peppercorns, cloves, and cinnamon stick together in a mortar and pestle (or use a spice grinder) and set aside. In a blender or mortar and pestle, grind the roughly chopped garlic, ginger, and green chillies to a fine, smooth paste, adding a splash of water if needed.
  2. Heat the butter and ghee in a large, heavy-bottomed saucepan over medium heat until the foam begins to subside. Add the crushed coarse whole spices and fry for about 20 seconds until fragrant. Add the thinly sliced onions and stir well, frying for 12-14 minutes until they turn a light golden brown.
  3. Now, add the garlic, ginger, and chilli paste to the pan and fry for another minute, stirring continuously. Add the coarsely crushed coriander seeds, Kashmiri chilli powder, turmeric powder, and garam masala. Add a splash of water to prevent burning, scrape the bottom of the pan to deglaze, and stir well, frying for just 20 seconds.
  4. Add the quartered potatoes to the pan and cook for 5 minutes, stirring occasionally, to let them absorb the flavours.
  5. Take the pan off the heat, add the whisked Greek yogurt, and stir vigorously until fully incorporated. Return the pan to low heat. Add half of the water or vegetable stock,stir, cover with a lid, and simmer for 4 minutes.
  6. Stir the mixture well, season with salt to taste, and add the cauliflower florets. Continue simmering with the lid on for another 5 minutes.
  7. Add the washed basmati rice, a handful of fried onions, and the remaining water (1.25 cups) to the pan. Turn the heat up to medium and cook uncovered for 8 minutes, allowing the liquid to reduce slightly.
  8. Reduce the heat back to low. Cover the pan tightly with the lid and continue cooking for 10-12 minutes, or until the rice is cooked through and the liquid has been absorbed. Turn off the heat and let the Tahiri rest, undisturbed, with the lid on for a few minutes. 
  9. Allow the Tahiri to cool slightly before opening the lid. Fluff gently with a fork. Serve warm, garnished generously with fresh coriander and extra fried onions. This dish pairs wonderfully with a cooling pudina raita (mint yogurt dip) and a simple onion salad
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