This recipe is adapted from the Classic Indian cookbook and is posted for the Cooking from Cookbook challenge (CCC).
Briyani, being the most exotic and a laborious recipe cant be made often at home. I have often wished if there is any short cut to the preparation involved without compromising the taste. I have never had success until now. As I was glancing through Julie Shanie's Classic Indian cooking for a Sunday lunch, I got this recipe. Tahari, a speciality of Uttar Pradesh, A spicy, bright yellow and very fragrant casserole made with rice, potatoes and peas. It is more like a pilaf, but much spicier because of the addition of garam masala and the green chillies. A simpler version of the exotic Briyani and it also serves as a quick lunch box meal.