Recipe for Achari Tahiri 
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Yield:
4 servings
Ingredients:
Amount Ingredient
500 gm Basmati rice
60 ml Groundnut oil
30 ml Perfumed mustard oil
30 gm Mango pickle, chopped
----------------- SPICES ----------------
5 gm Cumin seeds
10 x Peppercorns
1 pch saffron
2 tsp Salt
----------------- VEGETABLES ----------------
100 gm Potatoes, diced
100 gm Carrots, thickly sliced
100 gm Cauliflower florets
100 gm Green peas
100 gm Onions, sliced
15 gm Green chillies, chopped
10 gm Garlic paste
----------------- GARNISH ----------------
2 x Green chillies, split
8 x Fresh coriander sprigs
15 gm Red pepper
Instructions:
Instructions: 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.

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