• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Tahari

11/4 cup rice (presoaked at least 1 hour)
11/2 tsp. garlic (Lehsan) paste
1/2 tsp. ginger (Adrak) paste
1 tsp. salt (according to taste)
1/2 tsp. turmeric (Haldi) powder
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 large tomato
3-4 green chillies
3-4 potatoes peeled and cut in half
1 medium sized onion
3-4 tbs. oil
1 tsp. cumin seeds (Zeera)
6 whole black pepper (Kali Mirch)
Method
In a pot on a medium heat fry the sliced oil until soft but not brown. Add the spices along with the green chillies and chopped tomatoes mix well and add 1/2 a cup of water. Cook until the tomatoes become soft. Add a further glass of water along with the potatoes, cover and cook until the potatoes are nearly soft. Add in the pre-soaked rice and water so much so that it reaches 1 1/2 cm. above the surface of the rice.
Raise the heat to high, bring to the boil then lower the heat, cover and cook the rice until it has become soft