Tahari Vegetable Pulao Biryani

Name: Tahari Vegetable Pulao Biryani
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1½ cups (300 g) aged basmati rice, rinsed in several changes of water until the water runs nearly clear; 3 tbsp (45 ml) mustard oil; 2 leaves (2 g) bay leaves; 1 2-inch (5 cm) piece (3 g) cinnamon stick; 4 pods (1 g) green cardamom pods, lightly crushed; 4 cloves (½ g) whole cloves; 6 peppercorns (½ g) black peppercorns; 1 tsp (2 g) cumin seeds; 1 large (about 7 oz) (200 g) large yellow onion, halved and thinly sliced; 1 tbsp (10 g) fresh ginger, finely grated; 4 cloves (12 g) garlic cloves, finely grated or minced; 2 chilies (12 g) green chilies (serrano or Indian), slit lengthwise, stems left on; 1 medium (about 5 oz) (150 g) ripe medium tomato, finely chopped; ½ tsp (1 g) ground turmeric; 1 tsp (2 g) Kashmiri red chili powder; 1 tsp (2 g) ground coriander; 1 tsp (2 g) garam masala; 2 medium (about 10 oz) (300 g) waxy or all-purpose potatoes, peeled and cut into ¾-inch (2 cm) cubes; 1 medium (about 3½ oz) (100 g) medium carrot, peeled and cut into ½-inch (1 cm) pieces; 1 cup (150 g) green peas, fresh or frozen (no need to thaw); 2 cups (480 ml) water, hot or room temperature; 1¾ tsp (10 g) fine sea salt; 1 tbsp (15 ml) fresh lemon juice; ¼ cup (10 g) fresh cilantro, leaves and tender stems, chopped; 2 tbsp (6 g) fresh mint leaves, roughly chopped; 1 tbsp (14 g) ghee, melted (optional)

From the MyKitchenBank Kitchen

A fragrant one-pot Uttar Pradesh classic: basmati rice simmered with golden potatoes, sweet peas and carrots in smoked mustard oil, whole spices and garam masala. It's mild, savory and comforting, with a gentle pungent edge from the mustard oil.

Prep: 25 min
Cook: 40 min
Wait: 40 min
Total: 1 hr 45 min
Makes: About 6 cups (4 generous servings)

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Ingredients

4 servings

1½ cups (300 g) aged basmati rice, rinsed in several changes of water until the water runs nearly clear
3 tbsp (45 ml) mustard oil
Whole spices
2 leaves (2 g) bay leaves
1 2-inch (5 cm) piece (3 g) cinnamon stick
4 pods (1 g) green cardamom pods, lightly crushed
4 cloves (0.5 g) whole cloves
6 peppercorns (0.5 g) black peppercorns
1 tsp (2 g) cumin seeds
1 large (about 7 oz) (200 g) large yellow onion, halved and thinly sliced
1 tbsp (10 g) fresh ginger, finely grated
4 cloves (12 g) garlic cloves, finely grated or minced
2 chilies (12 g) green chilies (serrano or Indian), slit lengthwise, stems left on
1 medium (about 5 oz) (150 g) ripe medium tomato, finely chopped
Ground spices
½ tsp (1 g) ground turmeric
1 tsp (2 g) Kashmiri red chili powder
1 tsp (2 g) ground coriander
1 tsp (2 g) garam masala
2 medium (about 10 oz) (300 g) waxy or all-purpose potatoes, peeled and cut into ¾-inch (2 cm) cubes
1 medium (about 3½ oz) (100 g) medium carrot, peeled and cut into ½-inch (1 cm) pieces
1 cup (150 g) green peas, fresh or frozen (no need to thaw)
2 cups (480 ml) water, hot or room temperature
1¾ tsp (10 g) fine sea salt
1 tbsp (15 ml) fresh lemon juice
To finish
¼ cup (10 g) fresh cilantro, leaves and tender stems, chopped
2 tbsp (6 g) fresh mint leaves, roughly chopped
1 tbsp (14 g) ghee, melted (optional)

Equipment (6)

Heavy-bottomed 3½–4 quart (3.5–4 L) pot or Dutch oven with a tight lid
Large bowl for soaking rice
Fine-mesh strainer
Chef's knife and cutting board
Wooden spoon or spatula
Measuring cups and spoons

Steps

Before you start

Start the rice soaking first: it needs 30 minutes, and you can chop vegetables while it soaks.
Use aged long-grain basmati if you can. The water amount here is calibrated for rice that has been rinsed, soaked and drained well.
Open a window or turn on the exhaust fan. Mustard oil is heated until it gives off faint smoke to mellow its raw sharpness.
Use a heavy-bottomed pot with a tight-fitting lid so the rice steams evenly without scorching.

1
Rinse and soak rice
- Place the basmati in a large bowl and cover with cold water.
- Swirl with your fingers, drain, and repeat 4–5 times until the water is nearly clear.
- Cover the rice with fresh cold water by 2 inches (5 cm) and soak for 30 minutes.
- Drain thoroughly in a fine-mesh strainer and let it sit in the strainer while you cook the vegetables.
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Ready when: Grains look opaque white and snap easily when pressed between your fingers
Tip: Drain well. Leftover soaking water would throw off the water measurement later.
2
Prep the vegetables
- While the rice soaks, slice the onion, grate the ginger and garlic, slit the chilies, chop the tomato, and cut the potatoes and carrot into the sizes listed.
- Keep potato cubes in a bowl of cold water until needed, then drain and pat dry.
- Measure out the ground spices into a small bowl.
- Chop the cilantro and mint.
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Ready when: Potatoes are evenly cut so they cook at the same pace as the rice
Tip: Dry potatoes before they go in the pot so they brown lightly instead of steaming.
3
Smoke the mustard oil
- Set your pot over medium-high heat and add the mustard oil.
- Heat for 2–3 minutes until the oil turns pale and releases a faint wisp of smoke and the sharp, pungent smell softens.
- Remove the pot from the heat for 30 seconds to cool slightly.
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Ready when: Oil is a lighter yellow and shows a thin wisp of smoke
Tip: Don't leave the pot unattended. Overheated oil turns bitter, so pull it off the heat as soon as it smokes lightly.
4
Temper whole spices
- Return the pot to medium heat.
- Add the bay leaves, cinnamon, cardamom, cloves, peppercorns and cumin seeds.
- Stir for 30–45 seconds until the cumin sizzles and darkens a shade and the spices smell strongly aromatic.
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Ready when: Cumin seeds sizzle and turn golden-brown and the kitchen smells fragrant
5
Brown the onions
- Add the sliced onion and ½ teaspoon of the salt.
- Cook, stirring often, for 7–8 minutes until the onions are soft and golden brown at the edges.
- If they begin to catch on the bottom, add 1 tablespoon of water and scrape.
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Ready when: Onions are deep golden with a few browned edges
Tip: Well-browned onions give the tahari its color and sweetness, so don't rush this step.
6
Build the masala
- Stir in the ginger, garlic and green chilies and cook 1 minute until the raw garlic smell fades.
- Add the tomato and cook 3 minutes, mashing it with your spoon, until it breaks down into a thick, jammy paste.
- Stir in the turmeric, chili powder and ground coriander and cook for 30 seconds.
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Ready when: Oil begins to separate and shimmer at the edges of the tomato paste
Tip: If the spices stick, splash in 1 tablespoon of water rather than turning up the heat.
7
Sauté the vegetables
- Add the potatoes and carrot and stir to coat in the masala.
- Cook for 3–4 minutes, stirring occasionally, until the potato edges look slightly translucent and are coated in color.
- Stir in the peas.
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Ready when: Vegetables are evenly coated in red-gold masala and smell toasty
8
Add rice and water
- Gently fold in the drained rice and cook for 1 minute, stirring carefully so you don't break the grains.
- Pour in the 2 cups (480 ml) water, then add the remaining 1¼ teaspoons salt, garam masala, lemon juice, and half of the cilantro and mint.
- Stir once, taste the liquid (it should taste pleasantly salty), and level the rice.
- Turn the heat to high and bring to a full boil, about 3 minutes.
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Ready when: Water is at a rolling boil and the liquid level is just barely above the rice
Tip: After this point don't stir again. Stirring releases starch and makes the rice gummy.
9
Cover and simmer
- Turn the heat to the lowest setting and cover with the tight-fitting lid.
- Cook undisturbed for 15 minutes.
- The rice should be steaming and the liquid fully absorbed.
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Ready when: Small steam holes appear on the surface and no liquid is visible when you gently tilt the pot
Tip: If your lid is loose, place a clean kitchen towel under it to trap steam.
10
Rest off the heat
- Turn off the heat and leave the pot covered for 10 minutes.
- This lets the steam finish cooking the top layer of rice and the grains firm up.
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Ready when: Rice is tender, grains are separate and the potatoes are soft when pierced with a fork
Tip: Don't lift the lid during the rest.
11
Fluff and serve
- Uncover and drizzle the ghee (if using) over the top.
- Scatter the remaining cilantro and mint.
- Use a fork or thin spatula to lift and fluff the rice from the bottom up, folding gently so the vegetables are distributed and the grains stay whole.
- Serve hot with raita, papad or pickle.
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Ready when: Grains are long, separate and fluffy, with no wet clumps
Tip: Remove whole spices as you eat. They are fragrant but not meant to be chewed.

Good to know

Tips

Measure the water precisely. Too much turns tahari mushy, and too little leaves the rice crunchy.
Cook the potatoes to just slightly undercooked in the sauté step. They finish in the steam without falling apart.
Smoking the mustard oil is optional but recommended; it tames the raw bite while keeping the characteristic flavor.
For a spicier pulao, leave the seeds in the green chilies or add an extra chili.

Make ahead

You can slice the onion, chop the tomato, and cut the carrot up to a day ahead and refrigerate them in airtight containers. Cut potatoes can be held in cold water in the fridge for up to 8 hours. Soak and drain the rice just before cooking.

Storage & reheating

Room temperature: up to 2 hours after cooking. Refrigerator: cool quickly, then store airtight up to 3 days. Freezer: up to 2 months in airtight containers or freezer bags. Reheat single portions covered in the microwave with 1–2 tablespoons water for 1½–2 minutes, or in a covered pan over low heat with a splash of water, until steaming hot throughout (165°F / 74°C). Reheat only once.

Substitutions

mustard oil → Ghee or neutral oil such as avocado or sunflower oil. The dish will be milder and lack the signature pungent note; use the same quantity and skip the smoking step.
waxy or all-purpose potatoes → Cauliflower florets or green beans. Cut into 1-inch pieces. Cauliflower cooks faster, so add it together with the peas.
garam masala → ½ tsp ground cumin plus ¼ tsp ground cinnamon and a pinch of ground cloves. A quick approximation if you're out of garam masala.
aged basmati rice → Other aged long-grain rice, such as Texmati. Cooking time and results are very similar; don't use short-grain or parboiled rice without adjusting the water.