Tairi or Tayri is a Sindhi Sweet rice preparation made on special
occasions and Sindhi Festival Chetichand.
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Serves: 4 servings
Ingredients:
1 cup basmati rice
2 cups water
1/2 to 3/4 cup sugar (or to taste)
Saunf (Fennel seeds) 2 tsp
1/4 cup Dhoongi ( Dried coconut kernel/khopra)
2 cardamoms
few strands of saffron
1/2 cup dry fruits (Almonds, Pista and Raisins)
shahi jeera for garnish
few drops of food color (Orange or yellow - I didn't use any though!)
2 tbsp ghee
Method:
1. Rinse well and soak rice for atleast half hour.
2. Boil in water (you can add a pinch of salt) on high flame till the rice is 80% cooked. Add green cardamoms too at this point.
3. Heat 2 tbsp of ghee in a kadhai and add thin slices of Copra (kopra), nuts/almonds and black raisins.Put off the gas and immediately add fennel seeds.
4. Add sugar and pour the khopra+raisins+ fennel seeds mixture upon the rice and cook on lowest flame.If using food colour, add it on this stage. Add saffron.
5. Mix very gently for once and let the sugar caramelize.
10. Garnish with some dry fruits and shredded coconut and serve. This dish can be enjoyed both hot as well cold.
My variations:
- The rice should not be fully cooked otherwise when you will mix it with the sugar syrup, there are chances of breaking.
- You can use a griddle and place the rice container over the griddle and cook on lowest flame so as the rice does not gets stuck to the bottom. To make it bit easier, you can even use a thick flat pan instead of griddle.
- I generally prepare this dish using sugar but jaggery can also be used in its place. There is no significant effect on the taste though!
Happy Cooking!
occasions and Sindhi Festival Chetichand.
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Serves: 4 servings
Ingredients:
1 cup basmati rice
2 cups water
1/2 to 3/4 cup sugar (or to taste)
Saunf (Fennel seeds) 2 tsp
1/4 cup Dhoongi ( Dried coconut kernel/khopra)
2 cardamoms
few strands of saffron
1/2 cup dry fruits (Almonds, Pista and Raisins)
shahi jeera for garnish
few drops of food color (Orange or yellow - I didn't use any though!)
2 tbsp ghee
Method:
1. Rinse well and soak rice for atleast half hour.
2. Boil in water (you can add a pinch of salt) on high flame till the rice is 80% cooked. Add green cardamoms too at this point.
3. Heat 2 tbsp of ghee in a kadhai and add thin slices of Copra (kopra), nuts/almonds and black raisins.Put off the gas and immediately add fennel seeds.
4. Add sugar and pour the khopra+raisins+ fennel seeds mixture upon the rice and cook on lowest flame.If using food colour, add it on this stage. Add saffron.
5. Mix very gently for once and let the sugar caramelize.
10. Garnish with some dry fruits and shredded coconut and serve. This dish can be enjoyed both hot as well cold.
My variations:
- The rice should not be fully cooked otherwise when you will mix it with the sugar syrup, there are chances of breaking.
- You can use a griddle and place the rice container over the griddle and cook on lowest flame so as the rice does not gets stuck to the bottom. To make it bit easier, you can even use a thick flat pan instead of griddle.
- I generally prepare this dish using sugar but jaggery can also be used in its place. There is no significant effect on the taste though!
Happy Cooking!
No comments:
Post a Comment