Tahiri by @samsweetandspicetreats

1h10
Hard

6 servings

🥔

600 g

Potatoes

🍚

500 g

Rice

🧅

300 g

Onion

🌿

2 g

Curry Leaves

🍅

250 g

Tomatoes

🧄

15 ml

Ginger Garlic Paste

🌶️

30 g

Green Chilies

🧂

22 g

Biryani Masala

🌶️

7.5 g

Chili Powder

🟡

7.5 g

Turmeric Powder

🍲

10 g

Chicken Stock Cube

🧂

9 g

Salt

🫗

120 ml

Oil

🌰

2 g

Cumin Seed

⚫

1 g

Black Pepper

🌿

1 g

Cloves

💧

830 ml

Water

🌿

15 g

Coriander Leaves

Preparation Steps

  1. Step 1/16

    Rinse 500 g basmati rice in cold water until the water runs mostly clear, then soak it in water for 20 to 30 minutes.

    basmati rice
    water
    🥣large bowl
    🧺colander

  2. Step 2/16

    Drain the soaked basmati rice thoroughly and set it aside while preparing the potato masala.

    basmati rice
    🧺colander
    🥣large bowl

  3. Step 3/16

    Slice 2 onions, chop 2 tomatoes and coriander leaves, slit 3 green chilies, and cut 3 to 4 potatoes into medium cubes.

    onions
    tomatoes
    fresh coriander leaves
    green chilies
    potatoes
    🔪chef's knife
    🪵cutting board

  4. Step 4/16

    Heat 120 ml cooking oil in a large heavy pot over medium heat, then fry the sliced onions until light golden.

    cooking oil
    onions
    🥄wooden spoon

  5. Step 5/16

    Add 1 tsp cumin seeds, 5 to 6 black peppercorns, 5 to 6 whole cloves, curry leaves, and 1 tbsp ginger garlic paste to the onions.

    cumin seeds
    black peppercorns
    whole cloves
    curry leaves
    ginger garlic paste
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/16

    Fry the aromatics for 2 to 3 minutes, stirring continuously so the ginger garlic paste does not stick or burn.

    ginger garlic paste
    🥄wooden spoon

  7. Step 7/16

    Add the chopped tomatoes, green chilies, 1/2 tbsp chili powder, and 1/2 tbsp turmeric powder to the pot.

    tomatoes
    green chilies
    chili powder
    turmeric powder
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/16

    Splash in a little water and cook the tomato spice mixture covered over medium heat until softened and the oil rises to the surface.

    water
    tomatoes
    cooking oil
    🥄wooden spoon
    🫕pot lid

  9. Step 9/16

    Add the cubed potatoes and 1/2 cup water, then cover and cook over medium heat until the potatoes begin to soften.

    potatoes
    water
    🥄wooden spoon
    🥄measuring cups
    🫕pot lid

  10. Step 10/16

    Stir in 1 1/2 tbsp biryani masala, 1 chicken stock cube, and the chopped fresh coriander leaves.

    biryani masala
    chicken stock cube
    fresh coriander leaves
    🥄wooden spoon
    🥄measuring spoons

  11. Step 11/16

    Add the drained basmati rice to the potato mixture and gently fold it through without breaking the rice grains.

    basmati rice
    potatoes
    🥄wooden spoon

  12. Step 12/16

    Pour in the remaining water and add salt to taste, then stir once to distribute the seasoning evenly.

    water
    salt
    🥄wooden spoon
    🥄measuring cups

  13. Step 13/16

    Bring the liquid to a boil over high heat, then reduce the heat to medium and cover the pot.

    water
    basmati rice
    🫕pot lid

  14. Step 14/16

    Cook covered until the water has evaporated and steam holes appear on the surface of the rice, about 12 to 15 minutes.

    basmati rice
    water
    🫕pot lid

  15. Step 15/16

    Lower the heat to the minimum and steam the Tahiri covered for 10 to 15 minutes until the rice and potatoes are fully tender.

    basmati rice
    potatoes
    🫕pot lid

  16. Step 16/16

    Fluff the Tahiri gently with a wooden spoon and serve hot with raita, kachumber salad, or kebabs if desired.

    basmati rice
    potatoes
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Herbs, Condiments, Spices, Seasonings, Liquids

Ingredients

Potatoes, Rice, Onion, Curry leaves, Tomatoes, Ginger garlic paste, Green chilies, Biryani masala, Chili powder, Turmeric powder, Chicken stock cube, Salt, Oil, Cumin seed, Black pepper, Cloves, Water, Coriander leaves

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free

Calories

570 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 94g, Fat: 19g, Fiber: 5g, Sugars: 5g

Nutritional Information

Minerals

Potassium: 520mg, Iron: 3.2mg, Sodium: 760mg, Magnesium: 65mg

Vitamins

Vitamin C: 20mg, Vitamin B6: 0.5mg, Folate: 60mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

large bowl, colander, chef's knife, cutting board, wooden spoon, measuring cups, measuring spoons, pot lid

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish, One-Pot Meal

Occasions

Lunch, Dinner, Family Meal, Meatless Monday

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Fluffy, Tender, Soft, Moist

Flavors

Aromatic, Spiced, Savory, Earthy, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool quickly before refrigerating,Store in an airtight container,Reheat until steaming hot), freezer : 2 months (Freeze in portion-sized airtight containers,Thaw overnight in the fridge before reheating)