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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.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine Indian, Pakistani Cuisine
Servings 4


  • 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


  • 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.
Keyword gluten free