Tahri
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 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup canola (sunflower or vegetable oil)
- 1 tsp crushed garlic
- 1 tsp crushed ginger
- ½ tsp kalonji/nigella seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 2 medium-sized potatoes (diced)
- 2 cups long-grained rice
- 1 ½ tsp salt
Instructions
- 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.