Tahari rice, a delectable dish, has its origins rooted in the cultural tapestry of the Indian subcontinent. This flavorful rice preparation finds its roots in Mughlai cuisine, which flourished during the medieval period in India. The term “tahari” is derived from the Persian word “tahdig,” meaning “bottom of the pot,” referring to the crusty layer of rice formed during cooking. Originally created as a vegetarian alternative to meat-based biryani, tahari rice is cooked with fragrant spices, aromatic herbs, and vegetables, resulting in a tantalizing blend of flavours. Today, tahari rice remains a popular choice, reflecting the rich culinary heritage of the Mughal era.
- Ingredients
- Ghee: 1 cup
- Onions: 2 chopped
- Potatoes: ½ kg
- Salt: 2 tablespoons
- Water: ½ cup
- Green chilli: 5-6
- Garam masala:
- Black pepper: 1 teaspoon
- Yogurt: 1 cup
- Garlic paste: 1 tablespoon
- Stock: 2 glass
- Rice: 3 glass
Steps to follow:
- Take oil in a pan and add chopped onions to it.
- Fry until golden brown.
- Add cubed potatoes to it.
- Then add water and green chilli to it.
- Then add garam masala and other dry spices to it.
- Add yoghurt to it and give it a good mix.
- Cover for 5 minutes.
- Then add stock to it.
- Then add 2 glasses of water to it.
- Then give it a boil and add rice to it.
- Cook it until the water dries up.
- Simmer it for 10 minutes.
Serving:
Serve it with raita or pickle.
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