Here is a recipe for Tahri (Rice with Potatoes):


1 cup basmati rice
2 medium potatoes, stripped and cubed
2 tablespoons oil or ghee
1 huge onion, meagerly cut
1 teaspoon cumin seeds
2-3 green cardamom units
2-3 cloves
1-inch cinnamon stick
1 inlet leaf
1 teaspoon ginger glue
1 teaspoon garlic glue
1/2 teaspoon turmeric powder
1/2 teaspoon red stew powder (conform to taste)
1 teaspoon coriander powder
Salt to taste
2 cups water
New coriander leaves, hacked (for decorate)
Lemon wedges (for serving)

Wash the basmati rice under chilly water until the water runs clear. Absorb the rice water for 20-30 minutes, then channel and put away.
Heat oil or ghee in a huge pot or pan over medium intensity.
Add the cut onions and cook until brilliant brown.
Eliminate half of the seared onions and put away for decorating.
To the excess onions in the pot, add cumin seeds, cardamom units, cloves, cinnamon stick, and straight leaf. Sauté briefly until fragrant.
Add ginger glue and garlic glue, and sauté for one more moment.
Add turmeric powder, red stew powder, coriander powder, and salt. Blend well and cook briefly.
Add the cubed potatoes to the pot and sauté for 2-3 minutes, covering them with the flavors.
Add the drenched and depleted rice to the pot and delicately blend it in with the potatoes and flavors.
Pour in 2 cups of water and heat it to the point of boiling.
Diminish the intensity to low, cover the pot with a tight-fitting top, and stew for around 15-20 minutes, or until the rice is cooked and everything the water is retained.
When the rice is cooked, cushion it with a fork and let it rest for a couple of moments.
Embellish with newly hacked coriander leaves and the saved broiled onions.
Serve hot with lemon wedges as an afterthought.
Partake in your delicious Tahri, highlighting tasty rice and potatoes!


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