Tahri Recipe
Tahri is a bright rice dish that originated in northern India. My mother's variation incorporates potatoes, and best served with cilantro chutney.
Ingredients
- ⅓ cup canola sunflower or vegetable oil
- 1 teaspoon crushed garlic
- 1 teaspoon crushed ginger
- ½ teaspoon kalonji/nigella seeds
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 medium-sized potatoes diced
- 2 cups long-grained rice
- 1 ½ teaspoon salt
Instructions
- Heat oil in a medium-sized stockpot. Lower heat and add crushed ginger and garlic. Fry for 30 seconds, making sure they don’t burn.
- Add kalonji, turmeric and red chili powder and fry for about a minute till they stop smelling raw. Deglaze the pot with a splash of water if needed.
- Increase heat and add potatoes. Add salt. Fry till they are cooked through, about 10 minutes.
- Add rice and stir it in with the potatoes.
- Add 4 cups water and bring to a boil. Lower heat to a simmer and let the water boil out, another 10 minutes. Remove from heat.
- Once the water is boiled out, tightly wrap a lid with a cloth and firmly place on pot. Turn the heat back up and dial to lowest possible point. Let the rice steam for another 10 minutes.
- Remove from heat, and serve with a curry of your choice, or simply a side of yogurt or chutney.