|Place of origin||South Asia|
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. In other variants soyabean chunks, vegetables, onions, tomatoes and many different spices are also added.[better source needed]
Tehri became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani. Tehri from Nanded in Maharashtra is well known among variants from the Indian Deccan.