Avani's Tahari

Recipe #9- Rebel Queen

Calligraphy by @kayla_elaine_calligraphy

Tahari is a traditional rice dish from the North Indian region of Uttar Pradesh, in which Rebel Queen takes place.

This recipe is dedicated to Sita's family's maid, Avani. Avani has a tragic past, as she was widowed, childless, at a young age. Tradition at the time dictated that if a man dies, the widow must throw herself onto her husband's funeral pyre, which Avani chooses not to do. This practice of "widow-burning" was called Sati. Avani is consequently shunned by the community and believes she has no hope of finding a husband.

Because Sita's mother dies when Sita is a child, Avani becomes a kind of mother-figure to her. Avani is kind and loving where Sita's cruel grandmother is not, so she holds a special place in Sita's heart. Eventually, after Sita joins the Durga Dal in Jhansi, Avani marries Pita-ji, becoming Sita and Anu's step-mother. 

Ingredients:

• 3 cups brown basmati rice, soaked in water for 40 minutes (if white rice is desired, use white basmati rice and soak for 20-30 min)

• 3 tablespoons olive oil

• 1 teaspoon cumin seeds

• 2 whole bay leaves

• 4 whole cloves

• 1/4 teaspoon black pepper

• 1 teaspoon salt (add more if desired)

• 2 whole cardamom pods

• 1 large onion, diced

• 5 cloves garlic, minced

• 1.5 inches fresh ginger, minced

• 2 Serrano peppers, slit on the sides

• 2 medium-large tomatoes, diced (I used 4 kumatoes, as they are small)

• 1.5 cups white potatoes, diced/cubed

• 1.5 cups cauliflower, diced

• 1.5 cups green beans, chopped

• 2 medium-large carrots, diced

• 2 cinnamon sticks (2-3 inches in length)

• 2 teaspoons garam masala

• 2 teaspoons coriander powder

• 1 teaspoon turmeric

• 1 teaspoon chili powder

• (Chopped cilantro to garnish)

Instructions:

1. Heat olive oil in large heavy-bottom pot over medium heat.

2. Add cumin seeds, bay leaves, cloves, salt, pepper, and cardamom. Cook until cumin seeds start to sizzle/pop audibly (about 1 minute)

3. Add onions stir to incorporate. Saute until onions become translucent (about 3 minutes)

4. Add garlic, ginger, and Serrano peppers (slit a few times on the sides) and stir. Saute for 1 minute.

5. Add tomatoes and stir to incorporate. Cook for about 2 minutes, stirring frequently to avoid too much sticking.

6. Add potatoes, green beans, carrots, and cauliflower, and stir to incorporate. Saute for 2 minutes.

7. Add cinnamon sticks, garam masala, coriander powder, turmeric, and chili. Stir well to incorporate.

8. Drain and rinse rice, and add to pot. Stir well to incorporate.

9. Add vegetable broth and water.

10. Bring to a boil over high heat, cover, and turn heat down to low to simmer.

11. Cook according to rice package directions (I used brown basmati, so I simmered, covered, over low heat for 1 hour)

12. Garnish with fresh cilantro.

13. Enjoy!