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.[better source needed]
Tehri and tehari are variants on the name for the vegetarian dish prepared in the same way as biryani. Alternatively, it can also be prepared with various types of meats and green peas.
It was developed for the Hindu bookkeepers of the Muslim Nawab rulers in South Asia.
Tehri became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani.