Try our dinner recipe: Beef Nargisi Kofta Curry, Palak Keema, and Chicken Karahi.
WHAT IS TEHARI?
The luscious Fluffy Pakistani Tehari (Aloo Chawal), Potatoes and Rice , showcases a balance blend of potatoes encased in fragrant rice. With its origins rooted in North India and Pakistan, Tehari boasts a vibrant yellow hue that entices the senses. This is one of Pakistani recipes that isn’t spicy at all. This Pakistani dinner recipe proves to be an ideal choice for vegietrian option or those occasions when a swift and delightful dinner is in demand, whether it’s for oneself or to delight unexpected guests. This recipe is served with Cilantro Tomato Yogurt Raita, Cucumber Raita, Spicy Red Garlic Chutney, and Green Chutney.
RATIO BETWEEN RICE AND WATER
For optimal results, when cooking 1 cup of rice, ensure a precise 2 cups of water are used. Excess water may lead to the rice becoming overly soft and losing its desired texture, resulting in breakage and sogginess.
INGREDIENTS
Potatoes-To achieve the desired outcome, carefully slice the potatoes into ½ to 1-inch pieces. It is crucial to use sufficiently large potato cuts, as smaller ones might disintegrate during the cooking process. Rice- Opt for long-grained, aged rice for best results.
HOW TO MAKE TEHARI?
HOW TO STORE IT?
To ensure optimal outcomes, refrigeration is advised, and the dish should remain fresh for approximately 3-4 days. Nevertheless, I would not advise freezing this particular recipe.