A fragrant one-pot rice dish featuring colourful vegetables, aromatic whole spices, and the rich flavour of traditional Indian ghee.
Hyderabadi Vegetable Tahari is a comforting rice preparation made with basmati rice, potatoes, carrots, green beans, and peas. The vegetables are cooked with golden onions, ginger-garlic paste, green chillies, and ghee, creating a flavourful base that gives the rice its distinctive aroma.
Turmeric adds a beautiful golden colour, while cumin, coriander, garam masala, cloves, cardamom, and cinnamon bring warmth and depth. The rice cooks slowly in vegetable stock, absorbing the spices and vegetable flavours until the grains become tender and fluffy. This hearty vegetarian dish is perfect for everyday meals as well as special family gatherings.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
2 potatoes, chopped
1 cup carrots, chopped
1 cup green beans, chopped
1 cup peas
3 tbsp ghee
2 onions, sliced
1 tbsp ginger-garlic paste
2 green chillies
1 tsp turmeric
1 tsp cumin
1 tsp coriander
½ tsp garam masala
4 cloves
4 cardamom pods
Cinnamon
Salt, to taste
5½ cups vegetable stock
Method
Prepare the Rice: Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain well and set aside.
Fry the Aromatics: Heat the ghee in a large pot over medium heat. Add the sliced onions and fry until golden. Stir in the ginger-garlic paste, green chillies, cloves, cardamom, and cinnamon. Cook briefly until fragrant.
Add the Vegetables: Add the chopped potatoes, carrots, green beans, and peas. Stir well and cook for about 5 minutes, allowing the vegetables to begin absorbing the aromatic flavours.
Season the Rice: Add the turmeric, cumin, coriander, garam masala, and salt. Stir in the drained rice gently, coating the grains evenly with the ghee and spices.
Cook Until Tender: Pour in the vegetable stock and bring the mixture to a boil. Cover the pot, reduce the heat to low, and cook for approximately 20 minutes, or until the rice is tender and the liquid has been absorbed.
Rest and Fluff: Turn off the heat and let the tahari rest, covered, for 10 minutes. Gently fluff the rice with a fork before serving, taking care not to break the grains or vegetables.
Serve
Serve hot with onion raita, mirchi ka salan, Indian pickle, and fresh coriander. The cooling raita complements the warming spices, while mirchi ka salan adds a traditional Hyderabadi touch to the meal.