Tahri

Tahri is an exquisite yellow rice dish originating from Awadhi cuisine, celebrated for its vibrant color and rich flavor derived from an array of spices added to plain cooked rice. A popular variation of this dish includes the addition of potatoes, lending it an even heartier texture. This particular version of Tahri enjoys special popularity in Hyderabad and Nanded.

For those who prefer a vegetarian option, Tehri or Tehari is the ideal choice. Often considered the vegetarian counterpart of biryani, Tehri is typically prepared with a medley of vegetables, including green peas, and occasionally even with meat. This dish originally emerged to cater to Hindu accountants working for Muslim Nawab rulers in South Asia.

Interestingly, Tehri gained widespread popularity during World War II, when meat prices surged. During this period, people began substituting potatoes for meat, and the dish quickly became a favorite. Even after meat prices stabilized, Tehri continued to be cherished, enjoyed with various combinations of meats, green peas, and, of course, potatoes.

What distinguishes Tehri from traditional biryani is its preparation method. Instead of adding rice to the meat, you incorporate potatoes into the rice. In Kashmir, Tehri has become a favored street food. Meanwhile, in Nanded, it surpasses biryani in popularity, enjoyed not only as street food but also for special occasions and as a simple yet delicious dinner option.