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Title: Shahnaz's Tahri (Rice With Potatoes)
Categories: Indian, Pakistani, Rice
Yield: 4 Servings

1/3 c Vegetable oil
1 ts Garlic; crushed
1 ts Ginger; crushed
1/2 ts Kalonji/nigella seeds
1/2 ts Turmeric powder
1 ts Red chili powder
2 md Potatoes; diced
2 c Long-grained rice
1 1/2 ts Salt

Preparation time: 5 minutes
Cooking time: 30 minutes

Tahri is a bright rice dish that originated in northern India. My
mother's variation incorporates potatoes, and best served with
cilantro chutney.

Heat oil in a medium-sized stockpot. Lower heat and add crushed
ginger and garlic. Fry for 30 seconds, making sure they don't burn.

Add kalonji, turmeric and red chili powder and fry for about a minute
till they stop smelling raw. Deglaze the pot with a splash of water
if needed.

Increase heat and add potatoes. Add salt. Fry till they are cooked
through, about 10 minutes.

Add rice and stir it in with the potatoes.

Add 4 cups water and bring to a boil. Lower heat to a simmer and let
the water boil out, another 10 minutes. Remove from heat.

Once the water is boiled out, tightly wrap a lid with a cloth and
firmly place on pot. Turn the heat back up and dial to lowest
possible point. Let the rice steam for another 10 minutes.

Remove from heat, and serve with a curry of your choice, or simply a
side of yogurt or chutney.

Recipe by Maryam Jillani

Recipe FROM: <https://www.pakistaneats.com/recipes/
shahnazs-tahri-rice-with-potatoes/>

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