Tahri

Tahri (also tehri, tehari or tayari) 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. This dish is most popular in Hyderabad

Tehri and tehari are variants on the name given to the vegetarian version of biryani. Tehri became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani. It is prepared by adding the potatoes to the rice, as opposed to the traditional method of preparing biryani, in which the rice is added to the meat. In Kashmir, tehari is sold as street food.

What is Golden Sella Rice?

Golden Sella Basmati Rice is a cultivar of basmati rice that has been parboiled or partially boiled while still in its husk and then milled. So Golden Sella is actually parboiled basmati rice. The rice turns pale yellow after parboiling hence the name ‘Golden’.

Why Golden Sella Rice?

Sella rice takes a little bit longer to cook and does not stick to the pan during cooking. The grains remain fluffy, firm and separate after cooking.The rice also has a strong ability to absorb the flavours of herbs, spices and condiments and is best used in cooking dishes such as Pulao and Biryani.

Note: I don’t find it good for plain steamed rice.

Keep the following recipe handy and cook up a storm!!

Ingredients:
1cup golden sella basmati rice, soaked for about an hour ( you can use any variety of basmati rice)
1/2 cup chopped vegetables ( carrot, potato, cauliflower, french beans) you can add peas too ( I don’t like it,:p)
1cup sliced onions
4 nos each of cardamom, clove, peppercorns
2 Black cardamom
an inch of cinnamon stick
2 star anise
2 tsp cumin seeds
1/2 tsp hing
1tsp each of ginger, garlic and green chillies chopped
2tbspn oil ( i used a a mix of mustard oil and ghee)
salt to taste
1.5 tsp garam masala powder
1 tsp turmeric powder
1tsp kashmiri lal mirch
1/2 tsp coriander powder
2 cups water

Method:
In a kadhai heat oil. Add all the whole spices and hing. Add onions and saute till dark brown ( to the point till it looks fried). Add chopped ginger, garlic and green chillies. saute for a minute. Then add chopped vegetables and powdered spices, mix well. Add 2cups of water. ( if using normal basmati rice add just a little less than 2 cups). Bring to a boil.Add rice and mix well. Wait for a boil and then cover the lid and cook on low flame till done.
Serve with chutney, raita or just eat it with you favourite pickle!!!