Tahiri by @samsweetandspicetreats

1h10
Medium

6 servings

🥔

600 g

Potatoes

🍚

500 g

Rice

🧅

300 g

Onion

🌿

10

Curry Leaves

🍅

300 g

Tomatoes

🫚

15 ml

Ginger Garlic Paste

🌶️

30 g

Green Chilies

🫙

22 ml

Biryani Masala

🌶️

7.5 ml

Chili Powder

🟡

7.5 ml

Turmeric Powder

🧊

10 g

Chicken Stock Cube

🧂

5 g

Salt

🫗

120 ml

Oil

🟤

5 ml

Cumin Seed

⚫

1 g

Black Pepper Whole

🌰

1 g

Cloves

💧

480 ml

Water

🌿

10 g

Coriander Leaves

Preparation Steps

  1. Step 1/16

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

    basmati rice
    water
    🧺colander
    🍲large heavy-bottomed pot with lid

  2. Step 2/16

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

    basmati rice
    🧺colander

  3. Step 3/16

    Slice the onions, chop the tomatoes and potatoes, slit the green chilies, and chop the fresh coriander leaves.

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

  4. Step 4/16

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

    cooking oil
    onions
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  5. Step 5/16

    Add cumin seeds, whole black peppercorns, whole cloves, curry leaves, green chilies, and ginger garlic paste to the onions.

    cumin seeds
    whole black peppercorns
    whole cloves
    curry leaves
    green chilies
    ginger garlic paste
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  6. Step 6/16

    Cook the aromatics for 2 to 3 minutes, stirring constantly until the ginger garlic paste smells cooked and fragrant.

    ginger garlic paste
    cumin seeds
    whole black peppercorns
    whole cloves
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  7. Step 7/16

    Add the chopped tomatoes, chili powder, turmeric powder, and half of the biryani masala, then stir to coat the tomatoes.

    tomatoes
    chili powder
    turmeric powder
    biryani masala
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/16

    Add a small splash of water and cover the pot, then cook the masala until the tomatoes soften and oil rises to the surface.

    water
    tomatoes
    cooking oil
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  9. Step 9/16

    Add the chopped potatoes and 120 ml water, then cover and cook over medium heat until the potatoes are partly tender.

    potatoes
    water
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon
    🥛measuring cups

  10. Step 10/16

    Crumble in the chicken stock cube and add the remaining biryani masala with the fresh coriander leaves, then mix well.

    chicken stock cube
    biryani masala
    fresh coriander leaves
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  11. Step 11/16

    Add the drained basmati rice to the potato mixture and gently fold until every grain is coated in masala.

    basmati rice
    potatoes
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  12. Step 12/16

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

    water
    salt
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon
    🥛measuring cups

  13. Step 13/16

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

    basmati rice
    water
    🍲large heavy-bottomed pot with lid

  14. Step 14/16

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

    basmati rice
    water
    🍲large heavy-bottomed pot with lid

  15. Step 15/16

    Place the covered pot on a flat griddle over very low heat and steam for 10 to 15 minutes until the rice and potatoes are fully tender.

    basmati rice
    potatoes
    🍲large heavy-bottomed pot with lid
    🍳flat griddle

  16. Step 16/16

    Rest the Tahiri for 5 minutes, then gently fluff it and serve hot with salad, raita, or kebabs if desired.

    basmati rice
    potatoes
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Herbs, 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 whole, Cloves, Water, Coriander leaves

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian

Calories

620 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 101g, Fat: 18g, Fiber: 5g, Sugar: 5g

Nutritional Information

Minerals

Potassium: 570mg, Iron: 3.2mg, Calcium: 55mg, Sodium: 620mg

Vitamins

Vitamin C: 24mg, Vitamin B6: 0.5mg, Vitamin A: 70µg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

large heavy-bottomed pot with lid, colander, knife, cutting board, wooden spoon, measuring cups, measuring spoons, flat griddle

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Side Dish, Rice Dish, One-Pot Meal

Occasions

Lunch, Dinner, Family Meal, Weeknight Meal, Festive Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Fluffy, Tender, Moist, Soft

Flavors

Spicy, Savory, Aromatic, Earthy, Warm, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours,Discard if held in hot weather for over 1 hour), fridge : 3 to 4 days (Cool quickly before refrigerating,Store in an airtight container,Reheat until steaming hot), freezer : 2 months (Portion into freezer-safe airtight containers,Freeze after cooling completely,Thaw in the refrigerator before reheating)