Tahri (dish)

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Tahri
Tehri With Kachumbar Salad.JPG
Tehri with kachumbar salad
CourseMain course
Place of originSouth Asia
Serving temperatureHot
Main ingredients

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] In other variants soyabean chunks, vegetables, onions, tomatoes and many different spices are also added.[better source needed]

Variation[edit]

Tehri and tehari are variants on the name given to the vegetarian version of biryani. It can also be prepared with various types of meats and green peas.[citation needed]

Origin[edit]

It was developed by the Muslim Nawabs of Awadh in South Asia.[2]

Popularity[edit]

Tehri became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani.[3] Tehri from Nanded in Maharashtra is well known among variants from the Indian Deccan.

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