Topic: Achari Tahiri (Mridula Baljekar)

[Stephen Lindsay]

Achari Tahiri (Mridula Baljekar)

Ingredients (Serves 4):

500g Basmati rice
60ml groundnut oil
30ml perfumed mustard oil
30g mango pickle, chopped

Spices:
5g cumin seeds
10 peppercorns
pinch of saffron
2tsp salt

Vegetables:
100g potatoes, diced
100g carrots, thickly sliced
100g cauliflower florets
100g green peas
100g onions, sliced
15g green chillies, chopped
10g garlic paste

Garnish:
2 green chillies, split
8 fresh coriander sprigs
15g red pepper
15g green pepper

Method:

Wash and soak rice for 30 minutes and drain. Boil water (1.2l) with saffron and salt and keep on simmering.

Heat groundnut oil and mustard oil in a kadai or wok.  Add cumin seeds, peppercorns and garlic paste and stir over a medium heat for 30 seconds.  Add the onions and saute until golden brown.

Add the vegetables, stir, add the mango pickle and saute over a high heat for 2-3 minutes.

Add the boiled saffron water and cook the vegetables for 2 minutes.

Add the soaked rice, bring to the boil and cook for 3-4 minutes.  Cover, reduce the heat and simmer for 15 minutes.

Remove the lid, arrange the garnish, cover again and steam for a further 5 minutes.

Remove, present the rice in the same kadai, then fork through rice to fluff it up and finally serve with raita.