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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shahnaz's Tahri (Rice With Potatoes)   
    Categories: Indian, Pakistani, Rice   
         Yield: 4 Servings   
       
       1/3 c  Vegetable oil   
         1 ts Garlic; crushed   
         1 ts Ginger; crushed   
       1/2 ts Kalonji/nigella seeds   
       1/2 ts Turmeric powder   
         1 ts Red chili powder   
         2 md Potatoes; diced   
         2 c  Long-grained rice   
     1 1/2 ts Salt   
       
     Preparation time: 5 minutes   
     Cooking time: 30 minutes   
        
     Tahri is a bright rice dish that originated in northern India. My   
     mother's variation incorporates potatoes, and best served with   
     cilantro chutney.   
        
     Heat oil in a medium-sized stockpot. Lower heat and add crushed   
     ginger and garlic. Fry for 30 seconds, making sure they don't burn.   
        
     Add kalonji, turmeric and red chili powder and fry for about a minute   
     till they stop smelling raw. Deglaze the pot with a splash of water   
     if needed.   
        
     Increase heat and add potatoes. Add salt. Fry till they are cooked   
     through, about 10 minutes.   
        
     Add rice and stir it in with the potatoes.   
        
     Add 4 cups water and bring to a boil. Lower heat to a simmer and let   
     the water boil out, another 10 minutes. Remove from heat.   
        
     Once the water is boiled out, tightly wrap a lid with a cloth and   
     firmly place on pot. Turn the heat back up and dial to lowest   
     possible point. Let the rice steam for another 10 minutes.   
        
     Remove from heat, and serve with a curry of your choice, or simply a   
     side of yogurt or chutney.   
        
     Recipe by Maryam Jillani   
        
     Recipe FROM:    
       
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