Hyderabadi rice (Tahiri)


Preparation time: 15minutes                

Serves: 4-5                     

Cooking time: 25 minutes

  • 1 cup long grain pearl pishori rice
  • ½ cup shelled peas, 2 potatoes – cut into 1 pieces
  • 2 long, thin brinjals – cut into 1 piece
  • ½ medium size cauliflower, cut into 2 pieces, 3 medium onions – sliced thinly
  • 1 tsp ginger paste, 1 tsp garlic paste, 5-6 green chillies – chopped & crushed in mixer
  • ¼ tsp red chilli powder, ½ tsp turmeric powder, 1 tsp salt or to taste
  • ½ tsp caraway seeds or royal cumin, 1 bay leaf (tej patta), 1 cinnamon stick (dalchini)
  • ½ cup yogurt – whisk till very smooth, 3-4 tbsp chopped green lemon coriander
  • 4 tbsp chopped mint leaves, 2tbs ghee – to dot, 2tbsp lemon juice
  • Spice powder (grind together)
  • ½ tsp caraway seeds or royal cumin, 4 cloves, 2 green cardamoms


Boil 8-10 cups of water with 1 tsp salt. Add pearl pishori rice. Boil for 7-8 minutes, checking the grin by pressing between the thumb and finger to see if it is 70% cooked. Strain and keep the partly boiled pearl pishori rice aside.

Heat oil for frying. Fry all the vegetables till they are more than half cooked, one variety at a time. Start with peas. Fry for a second and remove from oil. Add potatoes and fry low medium heat till cooked and golden. Add the cauliflower with stalk side down and fry for 2-3 minutes. Similarly fry the brinjals. Keep fried vegetable aside.

Heat 6 tbsp oil. Add all the species – caraway seeds, a leaf and cinnamon to the oil. When their shade darkens a little (this takes a few seconds), add the onions and fry till golden. Add the ginger, garlic, salt, crushed green chillies, red chilli powder and turmeric and fry a little.

Add the fried vegetables. Mix well. Remove from the fire and add the yogurt.

Brush the bottom of a clean heavy-based handi with oil. Spread half of the cooked pearl pishori rice. Spread the vegetables on rice to form a layer. Spread the balance pearl pishori rice to cover the vegetables.

Sprinkle coriander and mint. Squeeze the lemon juice. Sprinkle spice powder. Cover with foil and keep on a hot griddle.

Reduce heat and keep on low heat for 15 minutes. Alternately you can assemble the rice and vegetables in an oven proof dish and put in the oven for 15 minutes at 180oc. Serve.