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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.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian, Pakistani Cuisine
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Increase heat and add potatoes. Add salt. Fry till they are cooked through, about 10 minutes.
  4. Add rice and stir it in with the potatoes.
  5. 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.
  6. 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.
  7. Remove from heat, and serve with a curry of your choice, or simply a side of yogurt or chutney.