The delicious Fluffy Pakistani Tehari (Aloo Chawal),Potatoes and Rice - a flavorful blend of potatoes and rice, is a beloved dish known for its quick preparation, amazing taste, and suitability as a perfect weeknight dinner option.
WHAT IS TEHARI?
The flavorful Fluffy Pakistani Tehari (Aloo Chawal),Potatoes and Rice - a comforting combination of potatoes and fragrant rice, features a vibrant yellow hue that’s as inviting as its taste. Originating from North India and Pakistan, this Pakistani main dish recipe stands out as a mild and non-spicy favorite.
This Pakistani recipe is perfect as a vegetarian option or for those times when you need a quick and delicious dinner, whether for yourself or to impress unexpected guests just like Matar Pulao and Chana Pulao.
This Aloo Chawal recipe is my dad's go-to for a quick weeknight meal. We have it often at my parents' house, usually at least once a week. My mom always serves it with Cilantro Tomato Raita.
RATIO BETWEEN RICE AND WATER
To achieve the best results, use exactly 2 cups of water for every 1 cup of rice. Using too much water can make the rice overly soft, causing it to lose its texture and become soggy or break apart.
INGREDIENTS
- Potatoes-To achieve the desired outcome, carefully slice the potatoes into ½ to 1-inch pieces. It is crucial to use sufficiently large potato cuts, as smaller ones might disintegrate during the cooking process.
- Rice- Opt for long-grained, aged rice for best results.
HOW TO MAKE TEHARI?
Next add the potatoes.
Add powdered spice and salt.
Now add water.
Add rice and let it cook.
Now it's ready.
Done.
HOW TO STORE IT?
For the best results, store the dish in the refrigerator, where it will stay fresh for about 3-4 days. However, I do not recommend freezing this recipe.
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Let's Make Tehari!!!
Fluffy Pakistani Tehari (Aloo Chawal), Potatoes and Rice
Ingredients
- ⅓ cup oil
- 2 medium, golden, potatoes cut in large cube
- 1 medium onion sliced
- 2 green peppers
- 2 tbsp ginger garlic paste
- 2 cups rice
- 4 cups water
Whole Spices
- 1 tsp cumin seeds
- 6 black peppercorns
- 1 cinnamon stick
- 2 black cardamoms
- 4 cloves
Powder Spices
- 1 tsp red chili powder
- 2 tsp turmeric powder
- 1 tbsp coriander powder
- ½ tsp Garam Masala powder
- 2 tsp kosher salt or as needed
Instructions
- In a medium size pot, on medium heat, add oil and let it warm up.
- Add onion and sauté it until brown.
- Now add whole spices and green peppers and sauté that for 20 seconds.
- Add potatoes.
- Now add salt and powdered spices.
- Mix it for 30 seconds.
- Now add water and mix it for 20 seconds.
- Let the potatoes cook with water until the potatoes are 90% done.
- Now add rice.
- Let it cook until the water dries out and you only see yellow rice at top.
- Place the lid on the pot.
- Turn the heat to low; let it cook on low for 5 minutes.
- Remove the lid.
- Turn off the stove.
- Serve Immediately with some raita or chutney.
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