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. Saran uses Royal Chef’s Secret basmati–available at Asian markets–because it has the longest grain. He fluffs gently with a carving fork to keep grains intact.
1/4 cup canola oil2 teaspoons cumin seeds1/2 teaspoon whole peppercorns1/2 teaspoon cracked peppercorns1/2 teaspoon coriander seeds9 cardamom pods6 whole cloves3 bay leaves3 dried red chiles de arbol1 large onion, halved and thinly sliced2 teaspoons kosher salt, divided1 1/4 pounds cauliflower florets (about 1/2 large head)2 large red potatoes, cut into 1-inch cubes1 (12-ounce) sweet potato, cut into 1/2-inch cubes1 teaspoon ground turmeric2 cups basmati rice1 cup frozen petite green peas4 cups water1 teaspoon roasted ground cumin1/2 teaspoon garam masala
1. 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.
Calories 172Fat 3.8 gSatfat 0.3 gMonofat 2.2 gPolyfat 1 gProtein 4 gCarbohydrate 31 gFiber 3 gCholesterol 0.0 mgIron 1 mgSodium 279 mgCalcium 32 mg
Yield: Serves 16 (serving size: 1 cup)