Tahri (dish)

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 Hyderabad and Nanded.

Tehri with kachumbar salad

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.

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] Still, after the meat prices settled, the dish remained popular as it began to be prepared with meats, green peas and potatoes and there is also variation with mix of these three ingredients.

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. In Nanded, the dish is more popular than the widespread Biryani. It is eaten as street food, food for special occasions and as a simple and delicious dinner.

References

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