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Aloo Tahri Recipe
Fozia Siraj

Aloo Tahri (Spicy Potato Rice) with Kachumber Salad and Raita

Authentic Pakistani aloo tahri: long-grain basmati cooked with spiced potatoes, tomatoes, green chillies, whole garam masala and a touch of aloo bukhara, finished on dum. Served with a fresh kachumber salad and cool cucumber raita.
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Prep Time 20 minutes
Cook Time 40 minutes
Soaking rice 30 minutes
Total Time 1 hour 30 minutes
Servings: 5 people
Course: Main Course
Cuisine: pakistani
Ingredients Equipment Method Notes

Ingredients
  

For the tahri
  • 2 cups basmati rice about 400 g, washed and soaked for 30 minutes
  • 3 medium potatoes peeled and cut into large chunks
  • 1/2 cup cooking oil
  • 1 tsp cumin seeds
  • 1 black cardamom
  • 3 green cardamoms
  • 4 cloves
  • 8 black peppercorns
  • 1 small cinnamon stick
  • 1 bay leaf
  • 1 large onion thinly sliced
  • 1 tbsp ginger garlic paste
  • 2 medium tomatoes chopped
  • 1/4 cup plain yogurt whisked
  • 1 tsp red chilli powder
  • 1/2 tsp crushed red chilli
  • 1/4 tsp turmeric
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 2 tsp salt or to taste
  • 4 to 5 green chillies slit
  • 3 to 4 aloo bukhara (dried plums) optional
  • 2 tbsp fresh coriander chopped
  • 1 tbsp fresh mint chopped
  • 3 1/2 cups water
Kachumber salad
  • 1 medium cucumber diced
  • 1 medium tomato diced
  • 1 small onion diced
  • 2 tbsp fresh coriander chopped
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp chaat masala optional
Cucumber raita
  • 1 cup plain yogurt whisked smooth
  • 1/2 cucumber finely diced
  • 1/2 small onion finely diced
  • 1 tbsp fresh mint or coriander chopped
  • 1/4 tsp salt
  • 1/4 tsp roasted cumin powder

Equipment

  • Heavy-bottomed pot with tight lid
  • Tawa or flat pan for dum (optional)

Method
 

Make the masala
  1. Heat the oil in a heavy pot. Add the cumin seeds and all the whole spices (black and green cardamom, cloves, peppercorns, cinnamon and bay leaf) and let them sizzle for 30 seconds.
  2. Add the sliced onion and fry until light golden, about 6 to 7 minutes.
  3. Add the ginger garlic paste and cook for 1 minute, until the raw smell goes.
  4. Add the tomatoes, red chilli powder, crushed chilli, turmeric, coriander powder and salt. Cook on medium heat, stirring, until the tomatoes soften and the oil separates (bhunai), about 5 minutes.
  5. Stir in the yogurt and cook for 2 minutes more.
Cook the potatoes and rice
  1. Add the potatoes, green chillies, aloo bukhara, coriander and mint. Fry for 3 to 4 minutes so the potatoes are well coated in masala.
  2. Pour in the water and bring it to a rolling boil. Cover and cook for 5 minutes, until the potatoes are half done. Taste the water: it should be slightly saltier than you like, because the rice will absorb it.
  3. Drain the soaked rice and add it to the boiling water. Stir gently once. Cook uncovered on high heat for 6 to 8 minutes, until most of the water dries and small holes appear on the surface.
  4. Sprinkle the garam masala on top. Cover the pot tightly (wrap the lid in a cloth or place it on a hot tawa) and cook on the lowest heat for 12 to 15 minutes on dum.
  5. Turn off the heat and let it rest for 5 minutes, then gently fluff the rice with a fork from the sides.
Make the salad and raita
  1. For the kachumber salad, mix the cucumber, tomato, onion and coriander with the lemon juice, salt and chaat masala just before serving.
  2. For the raita, whisk the yogurt until smooth and mix in the cucumber, onion, mint, salt and roasted cumin. Chill until serving.
  3. Serve the hot aloo tahri with the kachumber salad and raita on the side.

Notes

  • Rice to water: for soaked basmati I use 1 cup rice to about 1 3/4 cups water. Older rice may need a little more.
  • Keep the potatoes whole: cut them into large chunks so they hold their shape during dum.
  • Do not stir after adding rice more than once, or the grains will break.
  • Extra flavour: add a few drops of kewra water or a pinch of yellow food colour on top before dum, if you like.