Tahri, tehri, tehari(yellow rice)
Tehari is simple vegetarian yellow rice dish.It is very easy because it can be prepared any time at home because all ingredients of Tehari are available at home very easily.It is very economical because it doesn't cost too much.It is very spicy/chapati,it can be eat or served without any chatni(sauce) or achar (pickle). The red chilli & whole spices increase its taste & smell.First of all the onion is brown with whole spices/garam masala(spices mixture), then fry the ginger garlic paste with spices like red chilli,green chilli, salt, turmeric etc.It is usually made in summer season & usually served with thin yogurt like lassi(sweet & savoury drink made from yogurt), which enhance its flavour more.
Tehri is the name given to the veggie lover variant of the rice dish and is exceptionally well known in North Indian and Pakistani homes.
Tehri was made with Potatoes and Rice yet different vegetables might be added. The dish is Dum-heated in fixed Handi. An enhancement layer is added to the top. Tehri is made to taste better with backups like Raita (yogurt ), Achar (pickle) and Papad. In Bangladesh, Tehri alludes to Biryani arranged by adding the meat to the rice, rather than customary Biryani where the rice is added to the meat.
Strategy:
Warmth oil in a pressing factor cooker. Add asafetida, inlet leaves, cinnamon and cloves. Mix for few moments. Add hacked onion and fry till onion is light brown.
Presently add potatoes and pan fried food for 3-4 minutes. Include cauliflower and peas, pan sear for another 3-4 minutes. Add any remaining fixings alongside rice, aside from water.
Pan fried food rice for 3-4 minutes. Presently add water and mix.
Close cooker. Bring to full tension on high warmth. Just one whistle is sufficient to cook rice (You can cook in covered skillet likewise till rice is finished).
Eliminate cooker from heat. Permit to cool.
پیلاف کی طرح ، آلو کی تہاری یا مصالہ دار آلو چاول ایک پاکستانی / ہندوستانی ویجیٹیرین ڈش ہے جو چاول اور آلو سے بنایا جاتا ہے۔ دوسری سبزیوں کوبھی استعمال کیا جاسکتا ہے لیکن سب سے زیادہ مشہور آلو ہیں جس کے نتیجے میں اس ڈش کو آلو چاول (عرف آلو چاول) بھی کہا جاتا ہے۔
تہاری ، تہری ، آلو چاول یا مصالہ دار آلو چاول ایک واقعی آسان پاکستانی اور ہندوستانی نسخہ ہے۔آلو کی تہاری اس کے متحرک پیلے رنگ کے لئے بھی جانا جاتا ہے جو ہلدی کے استعمال کی وجہ سے ہے۔ پاکستانی / ہندوستانی کھانا پکانے میں ہلدی ایک ایسامشہور مصالحہ جو حال ہی میں مغرب میں اس کی سوزش اور اینٹی
بائیوٹک خصوصیات کے سبب دوبارہ دریافت ہوا ہے۔تہاری / تہہری خود ایک مکمل کھانا ہے اور یہ بہترین طور پر رائتہ (دہی) اور / یا سلاد /اچار/ٹماٹر کی جٹنی کے ساتھ پیش کرتے ہیں۔ آپ اسے مرغی کے سالن کے ساتھ بھی پیش کرسکتے ہیں جیسے چکن کڑاہی یا قورمہ۔
Watch full video for completeRecipe
- 1 kg washed & soaked Basmati rice
- 1 tablespoon Whole Black Peppercorns
- 2-3 star anis
- 4-5 cloves
- 1 Cup cooking oil/Ghee
- 2 medium size Onions , sliced
- 3 to 4 green chilli
- 2 Tomatoes , sliced
- 1 tbsp ginger garlic paste
- 1 tbsp red chilli powder
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- Half kg pealed & Cut Patatoes (Alloo)
- 2-3 Bay leaf (tej patta)
- Salt , to taste
How to make Aloo Ki Tehri Recipe - Fragrant rice cooked with spices and fresh Potatoes
Heat the 1 cup oil in a pan,now add 2 medium size sliced onion.
now frying the onion golden brown.
after frying the onion,add bay leaf ,whole black paper, cloves,anis star,cumin
now add 1 tbsp ginger garlic paste & 2 sliced tomatoes.
frying them with all ingredients.
Now add red chilli powder, turmeric & coriander powder & salt.
when all spices are frying well & give specific fragrance,add 1/2 kg potatoes.
fry & mix the potatoes with all spices 10-15 min & add 4-5 whole green chillies.
now add 4 glass water & let the potatoes to cook on medium to high flame.
when potatoes cook well & get soft,add 1 kg rice.
now cook the rice on medium flame until water get dry.
when water is dry,then steam the rice on low flame for 15-20 minutes.
Now rice/terhari is ready ,serve with yogurt & pickle.
