Tahri (dish) facts for kids
Tehri with kachumbar salad
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| Course | Main course |
|---|---|
| Place of origin | South Asia |
| Serving temperature | Hot |
| Main ingredients | |
Tahri (also spelled tehri, tehari, or tayari) is a tasty yellow rice dish from Awadhi cuisine in South Asia. To make it, spices are mixed with plain cooked rice. This gives the rice a wonderful flavor and a bright yellow color. Sometimes, potatoes are added to the dish. Other times, people might add soy chunks, different vegetables, onions, or tomatoes, along with many kinds of spices.
What is Tahri?
Tahri is a lot like biryani, but it's usually the vegetarian version. While biryani often has meat, Tahri is known for being made without it. However, some versions of Tahri can also include different types of meat or green peas.
Where Did Tahri Come From?
This delicious rice dish was first created by the Nawabs of Awadh. These were rulers in a region of South Asia long ago. They were known for their love of good food and developed many unique dishes, including Tahri.
Why is Tahri Popular?
Tahri became very popular during the Second World War. At that time, meat became quite expensive. So, people started using potatoes as a cheaper and easy-to-find replacement in dishes like biryani. This made Tahri, with its potatoes, a favorite meal.
Today, Tahri is enjoyed in many places. For example, Tahri from Gulbarga in Karnataka, India, is especially well-known among the different kinds found in the Deccan region.
