A simple one pot potato rice dish, famous in Awadhi cuisine…
2023 just came in and we are almost two weeks into it. It just scares me that days are flying so fast with nothing much getting done. Or maybe it is just my feeling. The news around the world is not very encouraging either. On a brighter note, the climate has been better this year. A friend, me and the kids went for a sunrise trip on new year and had a wonderful time. I have restarted working out at the gym after almost two years and it instantly started feeling amazing. I have also started a couple of other things, that I would like to keep to myself at the moment. So far, the start has been decent, Alhamdulillah… I am hoping that things will get better with the coming days, InShaAllah…
It has taken me so long to do a post on the blog. I have been posting a lot of sweet recipes, thanks to the Bakeathon last month, that now I just want to do some savory posts for a while. Hehe… As you all may know, I love simple and quick meals, whether it be rice or curries, and usually the recipes I share take less time to cook, while keeping the flavors in tact. This dish is no different. I have a chicken version on the blog, which I have cooked a few times and really like it. Since I had fallen in love with the aloo biriyani, I have been wanting to make a potato tehari too. If you are wondering what a tehri or tehari is, it is simply a spiced rice dish similar to pulaos, found in Awadhi cuisine. So you could basically say it is the Awadhi style pulao. 😀
It is a very simple dish, yet so filled with flavors. If you love such simple meals for lunch just like me, then this one is definitely a must try. I would equate this one to another favorite of mine, the chickpea pulao. Off to the recipe…
Aloo Tehri | Spiced Potato Tehari
Ingredients
- 2 tbsp ghee/ oil I used 1 tbsp each
- 1 tsp cumin
- 2 bay leaves
- 1 tsp ginger garlic paste
- 1 onion thinly sliced
- 2-3 green chillies minced
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 potatoes peeled and sliced (approx 350-400 gm)
- 1 tomato chopped
- 1 1/4 cup basmati rice washed and drained
- 1/2 tsp garam masala powder
- Coriander leaves for garnish optional
- Salt and pepper to taste
Instructions
- In a saucepan, heat oil and ghee. Splutter cumin seeds and bay leaves.
- Fry the ginger garlic paste briefly and then add onion and green chillies. Saute till wilted.
- Add the turmeric powder and red chilli powder and saute till raw smell is gone.
- Toss in the potatoes and fry for around 5 minutes.
- Add the tomato, cook till all mashed.
- Add the drained rice, fry for five minutes until crisp.
- Add 2 cups boiled water and season. Bring to a rolling boil. Keep on the lowest flame and cook on tight lid till the rice is done.
- Add the garam masala powder and coriander leaves if using and fluff up the rice.
- Serve hot with side of choice.