Tahiri

Name: Tahiri
Total time: 1500 s
Yield: 6 servings
Cuisine: Pakistani
Ingredients: 1 cup oil; 1 kg rice; 1/2 kg potatoes; 2 onion; 1 tbsp ginger garlic paste; 1/2 tsp zeera; 6-7 laung; 8-9 black pepper; 2 cinnamon sticks; 2 cardamom; salt to taste; 1 tsp sukha dhania; 1 tsp red chili powder; 1/2 tsp haldi; 1/2 tsp garam masala; 1/2 tsp zeera powder; 3 tomatoes; 6-7 hari mirchen; 4 glass water; hara dhania

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

Aloo ki tahari is also known for its vibrant yellow color which is due to the use of turmeric – a popular spice in Pakistan.
#ambassdor

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

Aloo ki tahari is also known for its vibrant yellow color which is due to the use of turmeric – a popular spice in Pakistan.
#ambassdor

Saved

Ingredients

25 minutes

6 servings

1 cupoil
1 kgrice
1/2 kgpotatoes
2onion
1 tbspginger garlic paste
1/2 tspzeera
6-7laung
8-9black pepper
2cinnamon sticks
2cardamom
salt to taste
1 tspsukha dhania
1 tspred chili powder
1/2 tsphaldi
1/2 tspgaram masala
1/2 tspzeera powder
3tomatoes
6-7hari mirchen
4 glasswater
hara dhania

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Steps

25 minutes

1

Clean and wash rice. Soak for ½ hour, and set aside. Heat oil.Fry onions for a few minutes till light golden.
2

Add ginger garlic paste, followed by whole spices.
3

Saute for a minute and then add the powdered spices I.e salt, garam masala, laal mirch powder
4

Haldi and so on.. Cook for 2 – 3 minutes, adding a splash of water if spices are sticking to the pan.
5

Add cubed tomatoes. Cook for 5 – 10 minutes, till tomatoes are soft.
6

Add cubed potatoes. Cook for 5 – 10 minutes.
7

Add about 1 cup of water. give it a stir. Cook on medium flame.
8

Add about 4 glass of water and bring it to boil. Add rice and cook for 4-5 mins
9

Cook on medium flame till water has almost evaporated. Once the water has evaporated, add green chilies, hara dhania and garam masala powder on top. Close the lid and keep on low simmer (dum) till rice is cooked through.
10

Serve hot with raita on the side.
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