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Alu Khi Tahari



Pick, clean and soak rice. Wash, peel and cut potatoes into quarters. Slice onion. Crush garlic and ginget and soak in a small quantity of water. Heat fat and fry onions to a golden brown color. Remove and cool. Fry the potatoes and remove. Add coriander powder, turmeric and chilli powder and fry slowly. Sprinkle garlic and ginger juice. Stir and cook for a few minutes. Drain the rice and add to the content in the pan along with the potatoes. Add water enough to rise 1" above the solids. Add salt. Bringto boil then let it cook slowly. When ready, mould the rice, garnish with fried onions and few pieces of potatoes.

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