Its been snowing heavily over the last few weeks and January for me is all about feeding the soul with comfort food, one that calls for hearty meals that satisfy the senses. I am delving back in gravy dishes, biryanis and buttery parathas which seems odd really when I should be thinking of tandoori tikkas, bbq’s, light salads and thirst quenching refreshing drinks.
Although I’ve always veered towards food that offers a sense of comfort and so winter months bring out the best part of cooking in my kitchen. There is much comfort in Indian rice dishes. They include warming spices, vegetables or meat and that slow cooking process which makes the anticipation of eating the meal even more delightful.
Tahiri; a traditional rice based dish hailing from Uttar Pradesh, brings just that to my table for an evening meal. Chunks of potato, cauliflower and rice are fried in butter, whole garam masala and chilli. Cooked in a large pot the smells are wafting through my kitchen. Tahiri can be made with meat as well although I think a celebration of vegetables with ghee or butter and fluffy rice grains makes each mouthful so delectable. Awadhi cooking is synonymous with cooking in large pots, layering of rice, meat/ vegetables and spices which are sealed and slow cooked.
Serving Tahiri is what makes it all worthwhile. When the lid is off and the smells of the fragrant rice come through a plateful alongside some raita and an onion salad is just what home cooking needs.
