Tahiri

Introduce

Chef :

Sumera Rahman

Tahiri

#Starambassador #home work #Class 3 similar to a pilaf, aloo ki tahari or spiced potato rice is a pakistani / indian vegetarian dish made with rice and potatoes. other vegetables can be used but the most popular are potatoes which has resulted in this dish also being called aloo chawal (aka potato rice). tahari, taheri, aloo chawal or spiced potato rice is a really simple pakistani & indian recipe to make. it's an excellent option for “meatless mondays” or when you want to whip something quick for dinner, be it for yourself or for guests who have unexpectedly dropped by. aloo ki tahari is also known for its vibrant yellow colour which is due to use of turmeric – a popular spice in pakistani / indian cooking that has recently been re-discovered in the west due to its anti-inflammatory and antibiotic properties.

Ingredient

2 cups

or ½ kg basmati rice

1/4 cup

oil

medium onion sliced

1 tablespoon

ginger garlic paste

10-12

black peppercorns

cloves

1 teaspoon

cumin seeds sufaid zeera

black cardamom bari elaichi ▢2 inch piece cinnamon

1/2 teaspoon

turmeric

1/2 teaspoon

coriander powder

1/2-1 teaspoon

red chili powder

tomatoes cut into cubes

4-6

medium potatoes cut into 6 – 8 pieces

Cooking instructions

* Step 1

Clean and wash rice. soak for ½ hour, and set aside.

* Step 2

Heat oil.fry onions for a few minutes till light golden.add ginger garlic paste, followed by whole spices (peppercorn, cloves, cumin seeds and cardamom). saute for a minute

* Step 3

And then add the powdered spices (coriander powder, red chili powder and turmeric). cook for 2 – 3 minutes, adding a splash of water if spices are sticking to the pan.

* Step 4

Add cubed tomatoes and potatoes. cook for 5 – 10 minutes, till tomatoes are soft. add rice with about 4 cups water. add salt to taste and give it a stir.cook on medium – high flame till water has almost evaporated.

* Step 5

Once the water has evaporated, add 2 – 3 green chilies on top. close the lid and keep on low simmer (dum) till rice is cooked through. serve hot with raita on the side.

Note: if there is a photo you can click to enlarge it