Lucknowi Gobi Alu ki Tahiri

Lucknowi Gobi Alu ki Tahiri

Spiced rice layered with cauliflower, potatoes and other vegetables

Ingredients

  • 350 gm potatoes cut into quarters
  • 250 grams basmati rice
  • 250 grams cauliflower cut to florets
  • 4 white onions thinly sliced
  • 5 garlic cloves roughly chopped
  • 2 teaspoons ginger roughly chopped
  • 2 green chillies
  • 1 tablespoon coriander seeds coarsely crushed
  • 1/4 teaspoon chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 3 tablespoons thick yoghurt, whisked
  • Salt to taste
  • 1 cinnamon, inch long
  • 5 cloves
  • 5 tablespoons vegetable oil
  • 3 tablespoons softened butter
  • 3 cups vegetable stock
  • 2 bay leaves
  • 1 teaspoon cumin seeds
  • 8 black peppercorn
  • Fresh coriander for garnish

Instructions

  1. Heat oil. Saute onions till light brown. Drain and keep aside.
  2. Grind whole spices coarsely. Keep aside.
  3. Grind garlic, ginger and chilli with little water to make smooth paste. Keep aside.
  4. Heat butter. Add crushed spices, onions, ginger, garlic and chilli paste. Roast for 2-3 minute.
  5. Add coarse crushed coriander seeds, chilli powder, turmeric powder and garam masala. Add potatoes. Mix well and cook for 5 minutes.
  6. Add yogurt and stir well. Add 1.5 cup vegetable stock and simmer for 5 minutes.
  7. Add the cauliflower florets. Cover and cook for 5 minutes.
  8. Now add rice, handful of fried onions and 1.5 cup vegetable stock. Cook covered for 20 minutes till rice is cooked.
  9. Stop heating, but keep covered for 20 mintues. Garnish with fresh onion and coriander leaves.
  10. Serve Lucknowi Gobi Alu ki Tahiri hot with raita.

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