Tahari recipe
Prep Time
30min
Cook Time
45min
Total Time
1hr 15min

Tahari is a flavorful and spiced rice dish that's popular in various regions.

Ingredients

6 Servings
(1 serving = 1 bowl)
  • 1kg
    basmati rice
  • 500g
    mixed vegetables (carrots, potatoes, peas, etc., diced)
  • 3piece
    large onions (sliced thinly)
  • 2piece
    large tomatoes (chopped)
  • 2piece
    green chilies (slit or chopped)
  • 2tbsp
    ginger-garlic paste
  • 1cup
    yogurt
  • 4tbsp
    cooking oil or ghee
  • 2tbsp
    garam masala
  • 1tsp
    turmeric powder
  • 1tsp
    red chili powder
  • 1tsp
    coriander powder
  • 2piece
    bay leaves
  • 1in
    cinnamon stick
  • 4piece
    cloves
  • 4piece
    cardamom pods
  • 1 1/2L
    water
  • 1dash
    salt (to taste)
  • 1bundle
    fresh coriander and mint leaves (chopped, for garnishing)

How to make Tahari

  1. Wash the rice thoroughly until the water runs clear. Soak it in water for about 30 minutes, then drain.

  2. Heat oil or ghee in a large pot. Add bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.

  3. Add sliced onions and cook until golden brown.

  4. Stir in the ginger-garlic paste and cook until the raw smell disappears.

  5. Add chopped tomatoes and cook until they turn soft and the oil begins to separate.

  6. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well. Add tomatoes

  7. Stir in the yogurt and cook for a few more minutes until the mixture is well combined. Till meet get tender

  8. Add the drained rice to the pot and mix gently. Pour in the water and bring to a boil.

  9. Reduce the heat to low, cover the pot, and cook for 20-25 minutes or until the rice and vegetables are fully cooked and the water is absorbed.

  10. Turn off the heat and let the tahari sit, covered, for 5-10 minutes. This helps the flavors meld together.

  11. Fluff the rice with a fork and garnish with fresh coriander and mint leaves. Serve hot with raita or a side salad.

Tips & Tricks

  1. Ensure the rice is soaked for at least 30 minutes to achieve the best texture.

  2. Adjust the amount of red chili powder according to your spice preference.

  3. Letting the tahari rest after cooking helps the flavors meld together.

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Recipe by

@muslima123

Love cooking new dishes Expert in hydrabadi food cuisine Coming up next haleem 😋