Dinner: Tahiree Vegetable and Rice Casserole Recipe | MyRecipes

This ancient dish traces its roots to India's Kayastha community, who developed it as a unique variation of biryani. In tahiree, rice and other elements cook together, while biryani rice is cooked separately and then layered with meat and vegetables. Sara

Ingredients

1/4 cup canola oil
2 teaspoons cumin seeds
1/2 teaspoon whole peppercorns
1/2 teaspoon cracked peppercorns
1/2 teaspoon coriander seeds
9 cardamom pods
6 whole cloves
3 bay leaves
3 dried red chiles de arbol
1 large onion, halved and thinly sliced
2 teaspoons kosher salt, divided
1 1/4 pounds cauliflower florets (about 1/2 large head)
2 large red potatoes, cut into 1-inch cubes
1 (12-ounce) sweet potato, cut into 1/2-inch cubes
1 teaspoon ground turmeric
2 cups basmati rice
1 cup frozen petite green peas
4 cups water
1 teaspoon roasted ground cumin
1/2 teaspoon garam masala

Instructions

Combine first 9 ingredients in a large Dutch oven over medium-high heat; cook, stirring frequently, about 2 1/2 minutes or until cumin browns. Add onion and 1 teaspoon salt; sauté 2 minutes. Stir in cauliflower, potatoes, and turmeric; reduce heat to medium, and cook 1 minute. Add rice; cook 1 minute, stirring occasionally. Stir in peas and 4 cups water. Bring to a boil; reduce heat to low. Stir in ground cumin, garam masala, and remaining 1 teaspoon salt; cover and cook 20 minutes. Turn off heat; let stand 5 minutes. Fluff and serve immediately.

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