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There may be many reasons and seasons to make Tahiri, but the one that is close to my heart is my grandma’s tradition. I believe this tradition has been passed over in our family from generations. My grandma used to make Tahiri on every first Sunday of the month, for the well-being of our family and friends.  She used to make a big pot of Tahiri and would take it to the temple as an offering to God, share among family and friends. Thus, spreading love and well wishes through this small gesture of hers. I also love to make Tahiri on first Sunday of the month, thus keeping the tradition alive.

Traditionally, Tahiri is made using jaggery(gur) and is cooked on dum(slow cooking), since jaggery has a tendency to stick to the bottom of the pan. Cooking a perfect Tahiri, fluffy and separate grains, perfect texture and sweetness, just like my grandma used to make needs lots of patience and perfection. Thus rightly said that cooking is an art and one needs to master it. Many recipes use sugar instead of jaggery, I love the way my grandma used to make it using jaggery. You can cook this traditional way, dum (slow) cooking or to make things easier, I like to cook it in Instant Pot or Pressure cooker. Enjoy this authentic, easy preparation of Tahiri or Sindhi sweet rice with some Sindhi Sai Bhaji or Palak Dal(Spinach Lentil) and some vegetables such as Fried Eggplant or Sindhi Tariyal Vangan.

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Tahiri / Tayri / Tairi / Sindhi Sweet Rice

This Instant Pot Tahiri is so easy and a delicious recipe from Sindhi Cuisine. Tahiri is traditionally an aromatic Sindhi Sweet Rice recipe served on special occasions or festivals.

Course Side Dish

Cuisine Indian

Keyword tahiri,tayri,tairi,sweet rice, Sindhi recipes, rice recipes, instant pot recipes

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Author Jyoti Behrani

Ingredients

• 1 cup basmati rice
• 3/4 cup jaggery / brown sugar / sugar as per taste
• 1/2 TBSP ghee/clarified butter
• 1 TSP fennel seeds / saunf
• 2-3 green cardamom
• 1 TBSP desiccated coconut powder
• Few strands of saffron optional
• 1-1/2 cup of water or as needed
• 1/8 TSP salt

For garnish:

• 1/2 TBSP ghee/oil
• 1 TBSP raisins
• 10-12 almonds
• 8-10 Cashews halves
• 4-5 dry coconut slices
• Few cherries optional

Instructions

Instructions for Instant Pot Cooking:

• Wash and soak the rice for 20 min. After 20 min, strain the rice and keep it aside.
• Turn on Instant Pot to saute mode(high), add 1-1/2 cup of water, jaggery. Cover(not IP liand bring it to a rolling boil. Once when the jaggery is dissolved in water, turn off the Instant Pot. Strain the jaggery water and keep it aside.
• Turn on Instant Pot to saute mode(high), add 1/2 TBSP of ghee and fry the raisins, almonds, dry coconut slices, until nice golden brown. Remove and keep it aside for garnish.
• In the same ghee, add 1/2 TBSP of ghee, fennel seeds, green cardamon(open the pods), saute for a min. Add rice, saute for a min. Add jaggery water, desiccated coconut, salt.
• Turn on Instant Pot to Rice mode for 10 min.
• Let pressure release naturally. Open the Instant Pot, garnish with fried nuts.
• Serve Tahiri or Sindhi sweet rice with some Sindhi Sai Bhaji and some vegetables such as Fried Eggplant or some roasted potatoes. Enjoy!

Instructions for Pressure Cooker Cooking:

• Wash and soak the rice for 20 min. After 20 min, strain the rice and keep it aside.
• In a pressure cooker on a high heat, add 1-1/2 cup of water, jaggery. Cover and bring it to a rolling boil. Once when the jaggery is dissolved in water, turn off the heat. Strain the jaggery water and keep it aside.
• Turn on heat on high, add 1/2 TBSP of ghee and fry the raisins, almonds, dry coconut slices, until nice golden brown. Remove and keep it aside for garnish.
• In the same ghee, add 1/2 TBSP of ghee, fennel seeds, green cardamon(open the pods), saute for a min. Add rice, saute for a min. Add jaggery water, desiccated coconut, salt.
• Close the pressure cooker, after the first whistle, reduce the heat to low. Transfer the pressure cooker on a griddle,  cook on dum(slow cookinon a low heat, for 5 min.
• Let pressure release naturally. Open the pressure cooker, garnish with fried nuts.
• Serve Tahiri or Sindhi sweet rice with some Sindhi Sai Bhaji and some vegetables such as Fried Eggplant or some roasted potatoes. Enjoy!

Instructions for Stove Top Cooking:

• Wash and soak the rice for 20 min. After 20 min, strain the rice and keep it aside.
• In a heavy bottom pot, on a high heat, add 2 cup of water, jaggery. Bring it to a rolling boil. Once when the jaggery is dissolved in water, turn off the heat. Strain the jaggery water and keep it aside.
• Turn on heat on high, add 1/2 TBSP of ghee and fry the raisins, almonds, dry coconut slices, until nice golden brown. Remove and keep it aside for garnish.
• In the same ghee, add 1/2 TBSP of ghee, fennel seeds, green cardamon(open the pods), saute for a min. Add rice, saute for a min. Add jaggery water, cococut powder, salt.
• Bring it to a rolling boil, reduce the heat to medium and cook the rice, until 80% - 85% of liquid is evaporated.
• Transfer the pot on a griddle, cover and cook on dum(slow cookinon a low heat, until rice is cooked. Garnish with fried nuts.
• Serve Tahiri or Sindhi sweet rice with some Sindhi Sai Bhaji and some vegetables such as Fried Eggplant or some roasted potatoes. Enjoy!

Notes

1.Please use timing as a guideline. Cooking requirements will vary depending upon the type/brand of the rice.

2. Adjust the sweetness as per taste. 

3. Traditionally, tahiri is made using jaggery, but you can make this recipe using brown sugar or just the regular sugar.

4. Use heavy bottom pot for stove top cooking, since jaggery has a tendency to stick to the bottom.

5. Nuts are optional.