Biryani flavoured tahri. Tahri is a famous one pot rice dish made with rice, seasonal vegetables and spices from North Indian cuisine. And here is a similar recipe with different flavour. All the aromatic spices, saffron, rose, Kewra and meetha attar made this tahri fragrant and mouthwatering.
This spicy aromatic rice can be served with Palak raita, Beetroot raita or any raita. Or you can also serve it with any curry. I have served this with Doi potol or parwal in yogurt gravy. And garnished with some different coloured chillies from my terrace garden.
According to Wikipedia Tahri is a yellow rice dish in Awadhi cuisine. Spices are added to plain cooked rice for flavor and colour. In one version of Tehri, potatoes are added to the rice. In other variants soyabean chunks, vegetables, onions, tomatoes and many different spices are also added. Tehri and tehari are variants on the name for the vegetarian dish prepared in the same way as biryani. Alternatively, it can also be prepared with various types of meats and green peas. It was developed by the Muslim Nawabs of Awadh in South Asia. Tehri became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani.
You may like to try some more rice dishes from this blog. Click on the name below for recipe.
12. Mexican rice
13. Carrot rice
14. Tricolour rice
17. Basanti pulao
19. Bengali pulao
Tahri is a simple and easy to make rice dish made with spices, vegetables, soya nuggets or meat etc. And usually flavoured with aromatic whole spices like cardamom, cloves and cinnamon. But in this Tahri I have used all the flavour of biryani. So you will get a lovely aroma of biryani in this Tahri. And saffron will give a beautiful yellow colour and flavour to your tahri. You don’t need to use turmeric powder. But if you don’t have saffron then you can use 1/2 teaspoon turmeric powder with other spices. But I recommend to use saffron.
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Basmati rice – 1 cup
Green peas – 1/2 cup
Cauliflower florets – 1 cup
Potato – 1 large, peeled and cubed
Carrot – 1, cubed
Onion – 1 large, finely chopped
Tomato – 1 small, chopped
Green chilli – 2-3 or to taste
Garlic – 4 cloves
Ginger – 1 inch piece
Green cardamom – 4
Cloves – 4
Cinnamon – 1 inch piece
Cumin seeds – 1/2 teaspoon
Bay leaf – 1
Thick curd or yogurt – 1/4 cup
Oil – 3 tablespoon
Ghee or clarified butter – 1 tablespoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon
Biryani masala – 1 teaspoon
Cilantro or coriander leaves – 1 tablespoon, chopped
Mint leaves – 1 tablespoon, optional
Saffron – a pinch
Milk – 2 tablespoon
Kewra water – 1 teaspoon
Rose essence or water – 1 teaspoon
Meetha attar – 3 drop
Water – 2 cup
1. Wash the rice 3-4 times or till water runs out clear and soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.
2. Peel and chop the potatoes and carrot in cubes. Cut the cauliflower into small florets.
3. Grind tomato, green chilli, garlic and ginger into a smooth paste.
4. Soak saffron in hot milk. Let the milk cool down. Crush the saffron with your finger tips. Add Kewra water, rose water or essence and meetha attar. Stir and cover.
5. Crush the cardamom, cloves and cinnamon in a mortar pestle.
6. Heat a wok or heavy bottom vessel. Add cumin seeds, crushed cardamom, cloves, cinnamon and 1 bay leaf. When cumin seeds starts to splutter add finely chopped onion. Fry till onion starts to change it’s colour.
7. Add cauliflower florets, carrot and potatoes. Saute for 2-3 minutes.
8. Add ground ginger, garlic and green chilli. Also add cumin powder, coriander powder, garam masala powder, biryani masala and salt. Saute till dried up and oil leaves the sides.
9. Reduce the heat and add well whisked curd or yogurt. Keep stirring. When everything about to dried up increase the flame, add rice and mix. Saute for a minute.
10. Add chopped cilantro or coriander leaves. Tear up mint leaves with your hand and add if using.
11. Now add green peas and Kewra, rose water and meetha attar mixed saffron milk and 2 cup water. If you are making in pressure cooker use 1&1/2 cup water. Mix well. Taste the water if its perfectly salty, if not add little more salt to taste. Cover the vessel or wok. When it starts to rolling boil reduce the heat. Cook covered on simmer for 10 minutes.
12. Stir gently and cover again and cook for 5 minutes or till all the water evaporate.
13. Remove from heat and keep aside covered for 5-6 minutes.
14. Fluff the rice gently and serve hot with any raita or curry.
1. To make the tahri more spicy add some more green chilli. You can also use little red chilli powder if you want.
2. You can use any vegetables, soya nuggets, fried paneer cubes etc in this tahri.
3. 1/2 teaspoon turmeric powder can be used instead of saffron. Add turmeric powder with other spices. But try to use saffron for best result.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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