Tahri (dish)

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Tehri with kachumber salad

Tahri (also tehri, tehari or tayari) is a yellow rice dish in Awadhi cuisine. Spices are added to plain cooked rice for flavor and colour. In one version of Tehri, potatoes are added to the rice.[1] This dish is most popular in Gulbarga, Hyderabad and Nanded.

Tehri and tahari are variants of the name given to the vegetarian version of biryani. It can also be prepared with various types of meats and green peas.

It was developed for the Hindu bookkeepers of the Muslim Nawab rulers in South Asia.[2]

Tehri became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani.[3]

In popular culture[edit]

In TVF's web series Gullak, Shanti Mishra cooks a simple Tehri from rice and potatoes, which her sons refer to as 'disappointment'.

Hindu Culture And Tahri[edit]

In Northern India, tahri is made in every Hindu house on the day of Makar Sankranti and Vasant/Basant Panchami.

References[edit]

  1. ^ Tehri
  2. ^ Yogi Gupta. "History of biryani". Archived from the original on 2012-02-15. Retrieved 2014-08-27.
  3. ^ Taste the Tehri Archived 2016-11-08 at Archive.today