Tairi | How to make Tairi

2 reviews
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ByAnju Bhagnari
Created on 12th Mar 2017
  • Tairi, How to make Tairi
  • Tairi | How to make Tairi (41 likes)

  • 2 reviews
    Rate It!
  • By Anju Bhagnari
    Created on 12th Mar 2017

About Tairi

A Sindhi traditional dish that is often served as Prasad.

Tairi, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Anju Bhagnari. Tairi is a dish which demands no explanations, it's a whole world of flavour in itself. Tairi is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Tairi by Anju Bhagnari is perfect to serve 6 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Tairi.

  • Prep Time15mins
  • Cook Time40mins
  • Serves6People
Tairi

Ingredients to make Tairi

  • 300 gm Long Basmati rice, washed and soaked for 1 hour
  • 150 gm grated jaggery ( Can increase/ decrease as per personal preference )
  • 75 gm sugar
  • 750-800 ml water
  • 15-20 saffron strands
  • 3-4 tablespoon pure ghee
  • Salt to taste ( I have put in only 2 pinches )
  • 1/2 teaspoon fennel seeds
  • 10-12 Black currants
  • 10-12 Almonds
  • 10-12 cashewnuts
  • 10 thin cut pieces of dry coconut ( Dungi )
  • 2 tablespoon milk
  • 2 tablespoon sugar for giving caramelization effect ( Optional )

How to make Tairi

  1. Warm the milk and soak saffron in it.
  2. Cut the almonds and cashews lengthwise into 2 pieces each.
  3. Chop the jaggery .
  4. In a thick bottom pan, Take 2 tablespoon ghee. Heat on low flame.
  5. Add the almonds, cashews, dry coconut and stir fry till golden brown. Remove and keep aside.
  6. Add 1 tablespoon ghee in the same pan. Heat on low flame for 1 minute.
  7. Add the fennel seeds and let splutter for 10 seconds
  8. Add the jaggery, sugar, and water. Let it come to a boil.
  9. In about two minutes, the jaggery, sugar will melt.
  10. Add the salt and rice.
  11. Add the saffron soaked alongwith the milk
  12. Let it boil on full flame till almost cooked.
  13. This will take about 20-25 minutes, depending on the rice type, age etc.
  14. When the rice is almost cooked,add two tablespoon sugar, black currant and cover with a very heavy lid and keep the flame low.
  15. After 5 minutes, shut off the gas.
  16. Let it stand covered for 10 minutes.
  17. Open the lid and Gently toss the grains so as to separate them.
  18. Lastly add the fried almonds, coconut and cashewnuts
  19. Tairi is served with Sai Bhaji and Tuuk as a meal
My Tip: The sugar added in the last step caramalizes and gives out a crunchy bite.

Reviews for Tairi (2)

Taskeen Farook Memona day ago
Its yum but can u giv me d recipe of tuuk nd sai bhaji
Reply

shanti chawla5 months ago
love it
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