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Kashmiri Cuisine
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Introduction

A Kashmiri Kitchen

Service and Mode of Eating

Traditions in the Eating ...

Spices and Condiments

Kashmiri Recipes

De Leij: Culinary Art of Kashmir

RECIPE NO. 8

'Tahaer'

(E-Yellow Rice) (H-'Tahari', Ya, Kesri Bhat')

'Tahaer' is generally prepared by Pandits on auspicious days as a 'Prasad'. Muslims also prepare it on certain occasions. Generally Non-vegetarian people eat 'Tahaer' with cooked Liver (K-'Charvan') which is condimented predominantly with Red Chili Powder.

The process of cooking is same as in the case of Plain Cooked Rice ('Bhat'). While starting to boil the rice a teaspoon of Turmeric Powder is added to each kg. of the rice and the added water, and then stirred well. This makes the rice yellow. When it is transferred to a basin for serving, about 4 tablespoons of thoroughly boiled mustard oil, or heated 'Ghi', and a tablespoon of salt, are mixed with 'Tahaer', made of one kg. of rice, and it is ready for serving.

De Leij: Culinary Art of Kashmir

Kashmiri Recipes

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