Name: Sindhi Tairi recipe by Kiah Wadhwani at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup Basmati rice , soaked for 2 hours; 50gms Fresh coconut slices; 1 tbsp ghee; 50 gms Jaggery; 50 gms sugar; 3-4 cardamom pods; Salt to taste; 7-8 cashewnuts , sauteed im ghee; 10-12 black raisins , sauteed in ghee; 1/2 tsp Fennel seeds or saunf; 5-6 black peppercorns , whole; 2 tbsp Milk; Water as required

ABOUT Sindhi Tairi RECIPE

Its a sindhi delicacy. Basically a sweet rice served with spicy palak .

Ingredients Serving: 4

1 cup Basmati rice , soaked for 2 hours
50gms Fresh coconut slices
1 tbsp ghee
50 gms Jaggery
50 gms sugar
3-4 cardamom pods
Salt to taste
7-8 cashewnuts , sauteed im ghee
10-12 black raisins , sauteed in ghee
1/2 tsp Fennel seeds or saunf
5-6 black peppercorns , whole
2 tbsp Milk
Water as required

Instructions

In a large pan, filled with boiling water and some salt , steam cook the rice until half done.
In another pan, heat some water along with the sugar and the jaggery.
Add in the cardamoms too. Add in the coconut slices along with the cashewnuts , black currants, fennel seeds and peppercorns.
Once the rice is done , put it into this pan and let it cook on slow. Pour the milk and cover the pan till all the water is absorbed and rice is cooked through.
Drizzle the ghee amd garnish with a few coconut slices. Serve hot.
The reason why we half cook the rice before adding the sugar and jaggery to it is that sugar stops the rice from cooking fully. It can make it harden if added raw.

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