We are talking about comfort food. The one that reminds me of home, childhood and much more.
Tehiri or Tahiri was a regular at our home back in India. Growing up my mother used to make it for quick and easy meals. It’s a recipe that only requires pantry ingredients (if you cook Indian food often), and comes together in minutes.
What can you serve along?
Turmeric rice tastes delicious on its own. But with a few sides, it could be made even special. Here are some recommendations as side dishes. The recipes for each is linked below the picture.
Ingredients At a Glance
- If you want to keep it mild, you could substitute red chili powder with paprika powder.
- Dill is optional.
- Use good quality basmati rice (long grain) for best results.
Watch the video instructions below to easily follow the recipe
Turmeric Rice (Tehri/Tahiri)
- 250 grams Basmati rice
- 2 Tbsp olive oil
- 1 medium onion (diced)1 tsp Schani cumin seeds
- 1 tsp cumin seeds
- 2 tomatoes (diced)
- 1 tsp coriander powder
- 2 tsp turmeric powder
- ½ tsp red chili powder
- 1½ tsp salt
- 2 potatoes (quartered)
- 450 ml water
- handful of dill (chopped, optional)
- Wash the rice thoroughly and let it soak until needed.
- Heat a pot on medium heat and add oil.
- Once hot, add the onion and fry for 2 minutes.
- Add the cumin seeds and fry for another minute.
- Add the tomatoes, along with all the spices.
- Turn heat on low and sauté for 4-5 minutes until the tomatoes are mushy and the oil appears on the surface.
- Add the potatoes and sauté for 3-4 minutes.
- Add the water and bring it to a boil.
- Drain the soaked rice and add it to the pot.
- Turn heat to medium and let it boil for 3 minutes (uncovered).
- Cover and cook for 10 minutes on low heat.
- Once cooked, transfer to a serving dish. Add chopped dill (optional) and serve.