Farah Malik shares her recipe of Tahri with us. Farah Says “ With the onset of winters food habits change to more robust food. Specialties in my household were the paya – nehari- khichda- halim-kebabs and how can I forget the humble Tahri. I used mustard oil here but you can use any oil. Meaty dishes go well with mustard oil and ghee combination. While I share this recipe with you I dedicate my learning process and my passion for precise cooking to my Ammi (mom). May her soul rest in peace.”
Tahri is made minus the meat as well – for those going with the veg option, pls. reduce the masala amounts accordingly.
Mutton -300gms (buy mutton with a little roghan/ fat)
Rice -600gms (long or short grain rice but new sticky variety works best with this recipe)
Potatoes- 200gms,( from the new harvest,small marble sized ones. To get the skin off , just soak them in water and rub the skin off)
Peas -1/2 cup, shelled
Onions- 3, Sliced
Ginger garlic paste-2tbsp
Turmeric, to taste
Red chili powder, to taste
Salt to taste
Whole garam masala:
Cinnamon, 2” stick
A dash of garam masala powder ( optional)
Wash and soak the rice
Heat oil in deep pan/handi. Fry the onions till transulent and then add the whole garam masala. Add ginger garlic paste and other masalas one by one.
Add the meat and sear it till nice and golden. Add water and cook for about 30 mins till the meant goes soft. Add the new potatoes – they take almost double the time to soften. Meat juices will cover them up. Cook them on slow heat and prick with a fork to ensure the meat/masala gravy gets soaked in the potatoes.
Add the peas and soaked rice. Taste the seasoning especially the salt. Add water to cook the rice – One inch above the rice level is enough. Let it come to a boil.
Put a tava on the gas and put the handi on top of it so that the Tehri cooks on indirect heat on dum.
Lower the heat and add powdered garam masala and pure ghee. Cover and let it cook on dum for about 10 minutes or so.
– Recipe by Farah Malik, Compiled by Mona Malik