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.

Recipe by Cooking Light October 2015


Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

55 mins
15 mins
Serves 16 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

172 calories; fat 3.8g; saturated fat 0.3g; mono fat 2.2g; poly fat 1g; protein 4g; carbohydrates 31g; fiber 3g; iron 1mg; sodium 279mg; calcium 32mg.