Tahari is a yellow rice dish that hails from the Awadhi region in India. It is a major staple in Awadhi cuisine. This dish is made by adding spices to plain cooked rice, which gives the rice it’s spicy taste and yellow color. This dish can be made for vegetarians by adding potatoes to the rice or meat eaters by adding your favorite meat. Take this meal with you for lunch tomorrow by packing it inside your Vaya Tiffin where it will stay fresh and warm.
Health Benefits
Tahari should have more or less the same health benefits that any rice dish has. Except its slightly different than most other rice dishes, due to its signature yellow coloring. This yellow color is caused by combining the rice with certain spices, primarily saffron and turmeric powder. Together they provide the body with strong anti-inflammatory properties to reduce swelling. They also have a vital role in limiting and reducing type 2 diabetes, heart disease, arthritis, certain types of cancer, and dementia.
Ingredients
cup rice--soaked: 1
potato- sliced: 1
chopped tomatoes: 2
chopped onion: 1
tsp turmeric powder: 1/2
tsp red chili powder: 1/2
tsp ginger garlic paste: 1
bay leaves: 2
tsp cumin seeds: 1
tsp coriander leaves: 1
cloves: 4
tbsp oil: 4
salt to taste
How To Make Tahari
- Heat oil in a saucepan over medium flame. Add bay leaf and cumin seeds and fry for a few seconds. Sauté chopped onion until translucent and add ginger-garlic paste. Add tomatoes and cook till they turn mushy. Add the powders and potatoes, stir to combine. Add water and when the mixture begins to simmer, add rice. Cover with a lid and let cook.
- Once the rice is done, garnish with coriander leaves and enjoy!
Trivia
WWII increased the prices of meat substantially, paving the way for popularizing potato and rice-based dishes!