The delightful Fluffy Pakistani Tehari (Aloo Chawal), presents a delectable fusion of potatoes and rice in a flavorful Pakistani recipe. This culinary gem has garnered immense popularity, owing to its swift preparation, exquisite taste, and suitability for a delightful weeknight dinner option.
WHAT IS TEHARI?
The luscious Fluffy Pakistani Tehari (Aloo Chawal), showcases a balance blend of potatoes encased in fragrant rice. With its origins rooted in North India and Pakistan, Tehari boasts a vibrant yellow hue that entices the senses. This is one of Pakistani recipes that isn't spicy at all.
This Pakistani dinner recipe proves to be an ideal choice for vegietrian option or those occasions when a swift and delightful dinner is in demand, whether it's for oneself or to delight unexpected guests. This recipe is served with Cilantro Tomato Yogurt Raita, Cucumber Raita, Spicy Red Garlic Chutney, and Green Chutney.
RATIO BETWEEN RICE AND WATER
For optimal results, when cooking 1 cup of rice, ensure a precise 2 cups of water are used. Excess water may lead to the rice becoming overly soft and losing its desired texture, resulting in breakage and sogginess.
- 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?
Add olive oil and fry the onion.
Then add green peppers and whole spices.
Add Ginger garlic paste.
Next add the potatoes.
Add powdered spice and salt.
Now add water.
Add rice and let it cook.
Now it's ready.
HOW TO STORE IT?
To ensure optimal outcomes, refrigeration is advised, and the dish should remain fresh for approximately 3-4 days. Nevertheless, I would not advise freezing this particular recipe.
Let's Make Tehari!!!
Fluffy Pakistani Tehari (Aloo Chawal)
- 1 tsp cumin seeds
- 6 black peppercorns
- 1 cinnamon stick
- 2 black cardamoms
- 4 cloves
- 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.