Tehri, Yellow Rice With Cilantro, Mint, and Potatoes
Maryam Jillani
- Serves
- Serves 2-3
- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
This is a cheerful rice and potato dish that is especially popular during summer. While this version uses only potatoes, you can incorporate any seasonal vegetable of your choice. Tehri is a lovely accompaniment to bright meat curries, but I love it with just a side of chutney, such as Tamatar Kat (Tomato Chutney) or a cilantro and mint version.
Find more recipes in Maryam's book Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands
Ingredients
- 1/3 cup (80 ml) vegetable oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon nigella seeds (kalonji)
- 1 medium yellow onion, halved and thinly sliced
- 1 1/2 teaspoons garlic paste
- 1 1/2 teaspoons ginger paste
- 2 Roma tomatoes, finely diced
- 1 bird’s eye chile, sliced lengthwise
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon turmeric powder
- 1 large Yukon gold potato, peeled and cut into 1-inch (2.5 cm) pieces
- 1/2 cup (8 g) roughly chopped cilantro
- 1/4 cup (6 g) roughly chopped mint leaves
- 1 cup (185 g) basmati rice, rinsed in several changes of water
Directions
- Step 1
In a heavy-bottomed pot, heat the oil until it begins to shimmer. Add the cumin seeds and nigella seeds and fry on medium-low heat for a few seconds until they begin to sputter. Add the onion and fry for 7 to 10 minutes until an even golden brown. Stir in the garlic paste and ginger paste and cook for 30 seconds to 1 minute until the pastes stop smelling raw. Fold in the tomatoes, chile, salt, chili powder, and turmeric. Increase the heat to high and cook for 5 to 7 minutes, stirring frequently, until the tomatoes soften and break down and the oil begins to separate from the sauce.
- Step 2
Add the potato and enough water to just submerge it. Cover the pot and let the potato simmer for 5 to 7 minutes until it is partially cooked. Taste and add more for salt as needed. Fold in half of the cilantro and half of the mint leaves and the rice. Pour in 2 cups (480 ml) water and bring to a boil. Lower the heat to medium and let the rice cook, uncovered, for about 10 minutes until the water boils out.
- Step 3
Once the water has evaporated, bring the heat to the lowest setting possible. Wrap a tight-fitting lid with a clean kitchen towel and place it securely on the pot. Let the rice steam for at least 10 to 12 minutes until fluffy. Transfer to a serving platter and fluff with a fork. Garnish with the remaining cilantro and mint.