Tag Archives: tayari

Recipe Of The Month: Aloo Ki Tahari (Potato Rice)

I was recently searching for a potato-rice recipe and stumbled upon an Awadhi recipe called aloo ki tahari (can also be spelled tehri, tayari, or tehari). Awadhi cuisine is a native cuisine of Lucknow, India. I’m from Delhi, so I don’t know much about preparing dishes from Lucknow, but as many of you may know that Lucknow is famous for their biryani, kabobs and cuisines overall.

Of course, I had to try the recipe and of course I had to share it with all of you (lucky you) and this time I even managed to take photos as I was preparing the rice. You’d think after blogging for 9 years, I’d get the hang of photographing or recording my recipes on video. This time I did and I must say I’ve done a good job at it (😂).

Here’s the recipe. Try it out and let me know what you think!

Ingredients:

  • 1 large onion sliced
  • 2-3 tbsp finely chopped ginger and garlic
  • 1-2 green chillies finely chopped
  • 1 large tomato diced into small cubes
  • 1-2 medium sized potatoes diced into cubes
  • 2 cups basmati rice rinsed and pre-soaked in warm water
  • 2-3 tbsp oil
  • 1 tbsp turmeric (haldi)
  • 1 tsp red chilli powder (add more for a spicier taste)
  • 2 tsp salt
  • 4 cloves
  • 4 cardamoms
  • 1 stock of cinnamon
  • 1/2 tbsp garam masala
  • 2 tbsp finely chopped coriander
  • 4 cups water

Here’s what you do:

  1. Chop ingredients, rinse and soak rice in warm water
  2. On medium flame, heat oil in a wok (karahi), add cloves, cardamom, cinnamon and allow to sizzle
  3. Add onions and cook until golden-brown
  4. Add ginger, garlic and green chillies and allow to cook for 2-3 minutes
  5. Add tomatoes and cook until slightly mashed
  6. Add turmeric, salt, red chilli powder and sauté until oil begins to separate from mixture
  7. Add potatoes and sauté until they are about halfway cooked
  8. Add water and once it begins to boil, add rice
  9. Turn flame down to minimum and cover
  10. Allow to cook covered for 10-15 minutes or until water has completely evaporated and rice and potatoes are fully cooked
  11. Garnish with fresh coriander and serve with yogurt or mint chutney (need a mint chutney recipe? Check out this one!)
  12. Enjoy!