Tairi (Tahiri – Tayri -Tehri) | Sindhi Sweet Rice

Tairi (Tahiri – Tayri -Tehri) | Sindhi Sweet Rice | Sweet Rice with Sugar Recipe | How to make sweet tahiri at home

Tairi (Tahiri – Tayri -Tehri) | Sindhi Sweet Rice | Sweet Rice with Sugar Recipe | How to make sweet tahiri at home with step by step instructions

Tahiri Sweet Rice is fragrant rice delicacy prepared on special days and occasions in Sindhi communities. In olden days and even now in some households it is a custom to prepare this sweet rice on new moon day.

What is Tehri

Tahiri | Sindhi Sweet Rice is a sweet rice dish from Sindhi cuisine. It is fragrant rice prepared with cardamom, fennel seeds, and saffron. Sweet Tahiri is a main-course dish that goes well with Sai Bhaji, potatoes and Sindhi Papad. Generally this is prepared for ceremonial purposes,  such as ‘Mundan‘ and ‘Janiya’, or during  festivals such as Chetichand which marks the beginning of the Lunar New Year for the Sindhis. On this day, some people serve it as Prasad along with Rose Milk. There is a similar recipe on this blog Rose Milk With Sabja Seeds

Try out other recipes from Sindhi Cuisine such as

Potatoes in Green Coriander Masala

Sindhi Koki

Tairi, Tahiri, Tayri, Tehri are all variant spellings of Sindhi Sweet Rice.

Ingredients for Tairi (Tahiri – Tayri -Tehri)

For Measurements refer to the RECIPE CARD further below

• Rice– You can use basmati rice or any long grain rice variety . Avoid sticky varieties of rice.
• Saffron/Yellow food color – Saffron is used for the yellow color and aroma. Yellow food color is often added to cut down on the use of saffron. You can omit saffron or food color., instead make white Tairi.
• Sugar/Jaggery – In most cases, sugar is used, but earlier jaggery was used. Jaggery is now being used as a healthier alternative as well.
• Cardamom, Cinnamon and Fennel seeds– used for fragrance and flavor.
• Black Kishmish / Black currant– For flavor.
• Dried Coconut (Khopra) Slivers – For flavor and richness.
• Almonds and nuts – For garnish
• Ghee / Oil – Ghee adds flavor and richness to the Tairi. For vegan version, use only oil.

Variations in Tairi among other Cuisines

Generally, Tairi (Tahiri- Tayri -Tehri) | Sindhi Sweet Rice resembles the Persian dish Zarda Pulao, which  is more of a dessert than a main dish.. ‘Zard’ denotes yellow color.

In Pakistani Cuisine , Tahiri,  is a  popular form of biryani.

In Awadhi cuisine, meat is cooked in ghee with warm aromatic spices and then layered with meat curry or marinade (depending on the type of biryani) for making a pulao. It is then sealed and cooked over low heat until done. The vegetarian version is called tehri.  (Source:Wikipedia)

Video Recipe : How to make Sindhi Sweet Rice

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How to make Sindhi Tairi

with step by step instructions

Soaking

Firstly, wash and soak rice for half an hour. Once I had even used ‘sela‘ variety of rice. But preference is always with  the long grain variety .

Also soak saffron in warm milk or warm water . Soaking the saffron gives a deep bright color. For vegan version, use warm water.

Cooking the rice

Now, in a pot, heat the ghee/oil and add the crushed cardamoms, cinnamon stick and fennel seeds.

Pour enough water to cover the rice and bring it to a boil. When the water begins to boil, add the rice. Thereafter, combine soaked saffron and a pinch of salt into the rice. Cook the rice until it is just soft and done..

Adding sugar

Finally, add sugar and ‘Khopra’ slivers  to the rice and cook on low flame.

When the melted sugar is absorbed, add black Kishmish(black currants).

Reduce heat to the lowest and cook on dum for 15 minutes or so until completely done.

Heat a little ghee and pour it over the sweet rice.

If desired, garnish with  chopped nuts. Switch off flame and set aside the rice undisturbed for 15-20 minutes before you serve.

Tips to make Perfect Tairi (Tahiri- Tayri -Tehri)

Soak the rice for a minimum of half an hour.

You may adjust the amounts of sugar.

Before adding sugar, make sure the rice is just cooked. I’ve learnt from experience that adding sugar to rice grains makes it tough to cook them. However, if this does  arise, there is a solution. Sprinkle some hot water or cover the rice with a clean damp cloth and let it cook on dum.

To reduce the amount of saffron, use an edible orange-yellow color.

Set aside Tairi  for 15-20 minutes, after it is cooked. This allows the rice grain  to swell and fluff. Additionally it absorbs the flavors as well.

For vegan version, soak saffron in lukewarm water instead of milk. Use oil instead of ghee.

Do leave a feedback below in the COMMENTS SECTION or my FACEBOOK PAGE.

Recipe card to make Tairi (Tahiri- Tayri -Tehri)

Tairi (Tahiri- Tayri -Tehri) | Sindhi Sweet Rice

neha@myculex

Sindhi Tairi (Tahiri, Tayri, Tehri) |Sindhi Sweet Rice is a Sindhi sweet rice dish . It is fragrant rice prepared with cardamom, fennel seeds, and saffron. Sweet Tahiri is a main-course dish that goes well with Sai Bhaji, potatoes and Sindhi Papad. This is generally prepared for ceremonial purposes and festivals like Chetichand

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Soaking time for Rice 30 minutes mins

Course Main Course

Cuisine Sindhi

Servings 4 people

Ingredients

  

• 1 cup Basmati rice
• 2 cups water
• 3/4 cup sugar adjust
• 8-10 green cardamoms crushed
• 1 tsp fennel seeds
• ½ inch “cinnamon stick
• A pinch of salt
• Few saffron strands soaked in warm milk or water
• 20 gm black currants or black kishmish
• 20 gm khopra slivers dried coconut
• Few chopped nuts for garnishing
• 2 tbsp ghee
• 2 tbsp oil
• 2 cups water to cook rice adjust

Instructions

 

Soaking

• Firstly, wash and soak rice for half an hour.
• Soak saffron in warm milk or warm water .

Cooking the rice

• In a pot, heat the ghee/oil and add the crushed cardamoms, cinnamon stick and fennel seeds.
• Pour enough water to cover the rice and bring it to a boil. When the water begins to boil, add the rice. Similarly, combine soaked saffron and a pinch of salt with the rice.
• Cook the rice until it is just soft and done..

Adding sugar

• Thereafter, add sugar and 'Khopra' slivers  to the rice and cook on low flame.
• When the melted sugar is absorbed, add black Kishmish.(black currants)
• Reduce heat to the lowest setting and cook on 'dum' (low flame) for 15 minutes or so.
• Lastly heat a little ghee and pour it over the sweet rice.
• If desired, garnish with  chopped nuts. Switch off flame and set aside the rice undisturbed for 15-20 minutes before you serve.

Notes

• Soak the rice for a minimum of half an hour.
• You may adjust the amount of sugar.
• Before adding sugar, make sure the rice is just cooked. 
• To reduce the amount of saffron, use an edible orange-yellow colour.
• Set aside Tairi ricefor 15-20 minutes, after it is cooked. This allows the rice grain to swell and fluff.
•  For vegan version, soak saffron in lukewarm water instead of milk. Use oil instead of ghee.

Keyword Chetichand, Gluten free, How to make sweet rice, Meethe Chawal Recipe, Rice dish, Sweet Rice, Sweet Tairi recipe, Sweet Tehri recipe, Tahiri Recipe, Tayri recipe, Traditional

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