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Alu Gobi Ki Tahari

Chef.Foodie's picture
Ingredients
For 4
  Pulao rice 500 Gram
  Potatoes 225 Gram
  Cauliflower 225 Gram
  Fat 85 Gram
  Turmeric 2 Teaspoon
  Ginger powder 1⁄4 Teaspoon (Dry Ginger Powder)
  Chili powder 1 Teaspoon
  Garam masala 1 Teaspoon
  Bay leaves 2
  Cloves 8
  Cinnamon piece 1
  Salt To Taste
Directions

1. Peel and cut potatoes in fours. Cut cauliflower into flowerettes.
2. Pick and wash rice and let it soak for half an hour.
3. Heat fat in a pan. Add cloves, cinnamon and bay leaves. Brown:
4. Add drained rice, potatoes and cauliflower and fry well for a few minutes.
5. Add turmeric and ginger powder; stir.
6. Add hot water which should be 3.5 cm. (1 1/2) above the rice.
7. Stir in salt and chilli powder.
8. Cover and cook till rice is done.
9. When rice is cooked and each grain is separate, sprinkle garam masala over.
10. Toss lightly and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Cauliflower
Interest: 
Everyday, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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