Corn Tahri | Corn Rice Recipe | Awadhi Cuisine

Print Recipe

Tahri is also known as tehari, tayari or tehri, is a yellow rice dish in Awadhi cuisine. The spices are added to plain rice and cooked with vegetables and spices which give spicy taste and yellow color. This dish is most popular in Bangladesh, Pakistan and North India. Tehri or Tehari are variants on the name given to the vegetarian version of Biryani. It was developed for the Hindu bookkeepers of the Muslim Nawab rulers in South Asia.

 

 

 

  Jump to Recipe

Tehri became more popular during the Second World War when the meat prices increased substantially and potato became the popular substitute in biryani. It is prepared by adding the potatoes to the rice as opposed to the case of traditional Biryani, where the rice is added to the meat. In Kashmir and Uttar Pradesh, Tehri is sold as street food.

 

Just like a super taste of Biryani, Tehri is also popular recipe in India, which is both rich in taste as well as presentation. When we talked about vegetable biryani or tehri, makers are used potatoes, cauliflower or green peas in tehri but this time I used corn kernels to make Corn Tehri.

 

 

Corn Tehri is delicious rice dish which is fragranced with turmeric, vibrantly yellow color and flavorful in taste. You can serve this tehri dish with boondi raita and carrot pickle or mango pickle. This dish is very comfortable dish which you can serve as main course.

 

This month I am participating in BM # 87 edition where My Co-bloggers showing our recipes under the theme of “Explore the Flavors”. I shared Street food recipes alphabetically order, So C se Corn Tehri or Corn Tahri recipe.

Here are previous recipes in this list:

A- Aloo Tokri Chaat

B- Besan Bread Toast

C- Corn Tehri

 

Check other Street food recipes which are already shared and starts with C :

Chana Dal Bhel

Cachapas

Cocktails Idli Chaat

Chole Bhature

Chili Dhokla Sandwich

 

How to cook or prepare Corn Tehri or Corn Tahri recipe at home. Here is the list of ingredients for corn tehri,

2 Cups Basmati Rice

1 Medium Onion, Sliced

1 Medium Potato, Peeled and Diced

1 Cup Corn Kernels, Frozen

1 Medium Carrot, Diced

2 Small Tomatoes, Chopped

2- 3 Green Chilies, Slits

1 Tsp. Ginger Garlic Paste

4 Green Cardamom

2 Small Bay Leaves

2 Cloves

1 Tsp. Cumin Seeds

1″ Cinnamon Stick

2 Tbsps. Oil

Salt to Taste

Red Chili Powder to Taste

1/2 Tsp. Turmeric Powder

1/2 Tsp. Garam Masala

Wash and Soak the rice in water for atleast 15-20 Minutes. Heat the oil in deep and thick bottom non-stick pan. Add Cumin seeds when they start splutter. Add cardamom, cloves, bay leaves and cinnamon. Sauté few seconds. Add ginger garlic paste and green chilies. Add onion and saute till to translucent. Add tomatoes, potatoes, carrots and corn and saute 2 minutes. Add spices and mix well. Add rice and mix well. Cook for 3-4 minutes. Add 4 cups of water and bring to a boil on high flame. Reduce the flame and cover with lid and cook for 15 minutes or till to done. Remove from the flame and serve immediately with raita, sauce and papad.

 

5 from 10 votes
Print

Corn Tehri | Corn Rice Recipe

Corn Tehri is delicious rice dish which is fragranced with turmeric, vibrantly yellow color and flavorful in taste. You can serve this tehri dish with boondi raita and carrot pickle or mango pickle. This dish is very comfortable dish which you can serve as main course. 

Course Rice
Cuisine Awadhi
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 People
Author Preeti Garg

Ingredients

  • 2 Cup Basmati Rice
  • 1 Medium Onion Sliced
  • 1 Medium Potato Diced
  • 1 Cup Corn Kernels, Frozen
  • 1 Medium Carrot Chopped
  • 2 Small Tomatoes Chopped
  • 2 Green Chilies Slits
  • 1 Tsp. Ginger Garlic Paste
  • 2 Cloves
  • 2 Green Cardamom
  • 1 Bay Leaf
  • 1 Tsp. Cumin Seeds
  • 1" Cinnamon Stick
  • 2 Tbsps. Oil
  • Salt to Taste
  • Red Chili Powder to Taste
  • 1/2 Tsp. Turmeric Powder
  • 1/2 Tsp. Garam Masala
  • Fresh Coriander Chopped

Instructions

  1. Wash and Soak the rice in water for atleast 15-20 Minutes.

  2. Heat the oil in deep and thick bottom non-stick pan. Add Cumin seeds when they start splutter. 

  3. Add cardamom, cloves, bay leaves and cinnamon. Sauté few seconds. 

  4. Add ginger garlic paste and green chilies. Add onion and saute till to translucent. 

  5. Add tomatoes, potatoes, carrots and corn and saute 2 minutes. Add spices and mix well. Add rice and mix well. Cook for 3-4 minutes.

  6. Add 4 cups of water and bring to a boil on high flame. Reduce the flame and cover with lid and cook for 15 minutes or till to done. 

  7. Remove from the flame and serve immediately with raita, sauce and papad.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

 Loading InLinkz ...

16 thoughts on “Corn Tahri | Corn Rice Recipe | Awadhi Cuisine

  1. wow am loving the addition of corn to theyari looks so tempting !! so true it is such a comforting dish to serve for main course, This some raita it is just a complete meal. Wonderful recipe selection for C preeti !!

  2. Wow, what a delicious looking Corn rice that is Preeti. I make simple corn rice without any spices, but this sounds so much better than that. Will try it some time.

  3. Corn tehri sounds delicious , I have made mattar tehri and we loved it . This Awadhi Cuisine is the food of the Royal nawabs and very flavourful . Good one for C.

  4. Thari is my favorite one pot meal on those lazy days when I don’t want to cook elaborate meals. The corn tahri looks so tasty and comforting.

  5. What a fantastic rice dish Preeti! Very nice reading about the history of this yummy dish..and I am so sure how wonderful it must be for people to pick this up on the move!

  6. I like the little bit of history behind tahri. I Just thought its called pulao but I guess I can see the difference. Lovely yellow colored rice. and adding corn makes it all that more appealing to me.

Leave a Reply to Srivalli Cancel reply

Your email address will not be published. Required fields are marked *