Tahri
Tehri With Kachumbar Salad.JPG
Tehri with kachumbar salad
CourseMain course
Place of originSouth Asia
Serving temperatureHot
Main ingredients

Tahri (also tehri, tehari or tayari) is a yellow rice dish in Awadhi cuisine. Spices are added to plain cooked rice for flavor and colour. In one version of Tehri, potatoes are added to the rice.[1] In other variants soyabean chunks, vegetables, onions, tomatoes and many different spices are also added.[better source needed]

Variation

Tehri and tehari are variants on the name given to the vegetarian version of biryani. It can also be prepared with various types of meats and green peas.[citation needed]

Origin

It was developed by the Muslim Nawabs of Awadh in South Asia.[2]

Popularity

Tehri became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani.[3] Tehri from Gulbarga in Karnataka is well known among variants from the Indian Deccan.

References

  1. ^ Tehri
  2. ^ Yogi Gupta. "History of biryani". Archived from the original on 2012-02-15. Retrieved 2014-08-27.
  3. ^ Taste the Tehri Archived 2016-11-08 at archive.today