Tahri (dish)

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Tehri with kachumbar 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] However, in many areas of Bangladesh and Pakistan, red meat is also added to the rice to give more flavour, aroma and texture to the dish. This dish is most popular in Bangladesh, Pakistan and North India.

Tehri and tehari are variants on the name given to the vegetarian version of biryani. 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] It is prepared by adding the potatoes to the rice, as opposed to the traditional method of preparing biryani, in which the rice is added to the meat. In Kashmir, tehari is sold as street food.

References[edit]

  1. ^ http://www.mytamarindkitchen.com/2013/04/03/aaloo-ki-tehri-turmeric-cumin-scented-rice-pullao-with-baby-potatoes/ 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