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Tahiri (Sindhi Sweet Rice)

Jyoti Behrani
Tahiri is an aromatic Sindhi sweet rice prepared with jaggery, fennel seeds, green cardamom, and saffron. This easy recipe works in the Instant Pot, pressure cooker, or stovetop, and is traditionally served with Sindhi Sai Bhaji on festive occasions.
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Prep Time 5 minutes
Cook Time 20 minutes
Soaking Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Indian, Sindhi
Servings 4
Calories 414 kcal

Equipment

Ingredients
  

  • 1 cup basmati rice
  • ¾ cup jaggery (brown sugar or sugar) as per taste
  • ½ tablespoon ghee
  • 1 teaspoon fennel seeds (saunf)
  • 2-3 green cardamom
  • 1 tablespoon desiccated coconut powder
  • Few strands of saffron optional
  • 1-½ cup of water or as needed
  • ⅛ teaspoon salt

For garnish:

  • ½ tablespoon ghee or oil
  • 1 tablespoon raisins
  • 10-12 almonds
  • 8-10 Cashews halves
  • 4-5 dry coconut slices
  • Few cherries optional

Instructions
 

How to cook Tahiri (Stovetop Method)

  • Wash rice and soak for 20 minutes. Drain and set aside.
  • In a heavy-bottomed pot, dissolve jaggery in 2 cups boiling water. Strain and set aside.
  • Fry garnish nuts and raisins in ½ tablespoon ghee until golden. Remove and set aside.
  • Add another ½ tablespoon ghee, fennel, and cardamom. Sauté 1 minute. Add rice; sauté 1 minute. Add jaggery water, coconut powder, saffron, and salt.
  • Bring to a boil, then reduce to medium. Cook until 80-85% of liquid has evaporated.
  • Place pot on a griddle, cover tightly, and cook on very low heat (dum) until rice is fully cooked. Garnish and serve.

Instant Pot Tahiri

  • Wash rice and soak for 20 minutes. Drain and set aside.
  • Set Instant Pot to Sauté (high). Add 1½ cups water and jaggery. Bring to a rolling boil until jaggery dissolves. Turn off; strain the liquid and set aside.
  • Return to Sauté mode. Add ½ tablespoon ghee and fry raisins, almonds, and coconut slices until golden. Remove and set aside for garnish.
  • Add another ½ tablespoon ghee, fennel seeds, and crushed cardamom pods to the pot. Sauté 1 minute. Add drained rice; sauté 1 minute more.
  • Add strained jaggery water, coconut powder, saffron, and salt.
  • Set to Rice mode for 10 minutes. Allow natural pressure release. Open, fluff gently, and top with fried nuts.
  • Note: For stovetop pressure cooker - 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.

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.

Nutrition

Nutrition Facts
Tahiri (Sindhi Sweet Rice)
Amount per Serving
Calories
414
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
10
mg
3
%
Sodium
 
79
mg
3
%
Potassium
 
140
mg
4
%
Carbohydrates
 
80
g
27
%
Fiber
 
2
g
8
%
Sugar
 
38
g
42
%
Protein
 
5
g
10
%
Vitamin A
 
0.03
IU
0
%
Vitamin C
 
0.4
mg
0
%
Calcium
 
40
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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