Tahri is a yellow rice dish in North Indian cuisine. The recipe for Tahari is mentioned with name Tapahari in ancient Ayurvedic treatise written in Sanskrit language, which was a preparation of rice cooked with vegetables and other ingredients. The recipe for Tahari also finds mention in Pakadarpana (1200 CE) cookbook, which uses meat of hen. Bhojanakutūhala (1675 CE) Sanskrit book on cookery and culinary traditions mentions taharī rice dish and it was eaten with side-dish of fried lentil fitters known as "vaṭakas".
Pakadarpana cookbook adds meat of hen to this before cooking. In Bhojanakuthuhala, this rice dish was eaten with fried fritters known as Vaṭakas prepared from black-gram flour, rice flour and mixed with turmeric and fried in ghee. This preparation was called taharī or tāpaharī.
Tahari became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani.
LETS GET COOKING:
Course : Lunch
Cuisine : Indian
Prep time : 10 minutes
Process time : 10 minutes
Total time : 20 minutes
Rice - 1 cup
Potato - 1
Carrot - 1
Cauliflower - 1/4 cup
Peas -1/4 cup
Ginger-garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chili powder - 1 tsp
Coriander seeds powder - 1 tsp
salt - as per taste
cumin seeds - 1 tsp
Oil - 1 tsp
In a pressure cooler, add oil, cumin seeds, allow it to crackle
Now add potatoes, carrots, cauliflower, peas and sauté it well
Add ginger-garlic paste to it, sauté it again
Add chili powder, coriander seeds powder, turmeric powder and salt as per taste, sauté all until aromatic
Add washed rice to it and mix
Add water and mix well, cook for 2 whistles
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