Tairi|Sindhi Sweet Rice For Chetichand

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ChetiChand, the New year of Sindhis is just round the corner and like every year, there are plenty of requests for Tairi Recipe (Tahiri/Tayri/Sindhi style Sweet rice).
Tairi or Tahiri/ Tayri is a traditional  aromatic sweet rice preparation, cooked on special occasions like Marriages, Mundan, Pooja ceremonies and also during festivals like Chaliha, Chetichand etc.

Tairi is distributed as Prasad on Chetichand  and it is also enjoyed with Sai bahji, Bhee patata or simple Potato-eggplant curry (Recipe coming up, next !), specially on Sundays.

Tairi, tahiri, sindhi sweet rice, chetichand

Tairi cooked without artificial food colour

4.3 from 4 reviews
Tairi|Sindhi Sweet Rice For Chetichand
 
Author:
Recipe type: Rice
Serves: 3-4
Prep time:
Cook time:
Total time:
 
Tairi or Tayri is a Sindhi Sweet rice preparation made on special occasions and Sindhi Festivals like Chalia and Chetichand
Ingredients
  • Rice (Basmati or regular) 300 gm
  • Sugar 200 gm (or you can use 50 gm of Jaggery and 150 gm Sugar.I used)
  • Water 500 ml ( Depending upon quality and age of rice, water required, may vary.)
  • Saunf (Fennel seeds) 2 tsp
  • Dhoongi ( Dried coconut kernel/kopra/copra) few thin slices
  • Dhaakh (Black Raisins) 2 tbsp
  • Oil/Ghee 2 tbsp
  • Green cardamoms 2 (optional)
  • Roasted/fried dry fruits/nuts like almonds, unsalted pistachio/cashew (Optional..I didn't used any !)
  • Saffron few strands (optional)
  • Orange red/ orange yellow/Jalebi colour few drops (I didn't used any !)
Method
  1. Rinse well and soak rice for half hour.
  2. Boil in water (you can add a pinch of salt) on high flame till the grains swell.You can add green cardamoms too.
  3. The rice should be bit more than 'half-cooked'.
  4. In the meantime, roast/ fry, nuts/almonds (if using).
  5. Heat 2 tbsp of oil and add thin slices of Copra (kopra) and black raisins.Put off the gas and immediately add fennel seeds .
  6. Check if there is any water remaining in rice, if yes, drain the rice in colander.If not, just proceed with next step.
  7. Add sugar and pour the copra+raisins+ fennel seeds mixture upon the rice and cook on lowest flame.If using food colour, add it on this stage. The liquid colour could be used as it is, while if using food colour in powder form then dissolve it first in a tsp of water and then add in rice.Add saffron (if using)
  8. You can use a griddle and place the rice container over the griddle and cook on lowest flame.The rice must be covered with a lid at this stage.
  9. Mix very gently for once and let the sugar caramelize.
  10. Tairi cooked with using colour is generally orange in colour. If cooked with organic jaggery, it is brownish in colour, if cooked using normal jaggery and sugar or just sugar, it is pale white in colour.There is no significant effect on taste though !

And this is Tairi cooked by my friend and Neighbour, Priya Dadlani. Jalebi colour was used while cooking this and she served Tairi with Sindhi signature dish, Saibhaji ..finger licking good !
tairi

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8 thoughts on “Tairi|Sindhi Sweet Rice For Chetichand

  1. Can u please please put the recepies step by step with pictures it would be so easy to understand
    I love these rice but I really got confused while reading it and I want to make them regularly and also I don’t want to use color but I want to get the yellow color so can u help me please
    Thanks in advance :))

  2. I found it very useful.this a ton

  3. Sunita Daswani says:

    The sweet rice recipe was very helpful. Thanks!

  4. Today,accidentally i came up with your blog.How nice to discover Tairi or Tahiri recipe.My mother used to cook it in Karachi,who passed away a couple of years ago.I am a Pakistani Sindhi.When you write a Sindhi Recipe cook book,include recipes from Pakistani Sindhis for nonveg.dishes.This will make your book comprehensive.Thanks for keeping our traditions alive.
    Parveen,Houston,TX.

  5. OMG!!
    just found your website and i just love it. I am from a sindhi muslim family and my mom makes tahri when it rains. Usually people make pakoras but in our village the tradition is of making tahri. My mom also adds a bit of salt in it and it gives tahri a very good taste. She always makes tahri with jaggery but it can be made with sugar too
    (although we prefer with jaggery)

    love you guys for uploading these authentic sindhi recipes.
    Well done

  6. Ah! I enjoy Tairi during winter and while my mom used to make it with sai bhaji I now eat it with a mango pickle – and of course papad! Your recipe describes only sugar, I use organic jaggery so I melt it in water at the beginning which is used for cooking the rice. Please tell me if that is incorrect. Thanks in advance.

  7. Madhuri Ratnani says:

    thank u .. this will help me a lot… 🙂
    hope to learn more recepies from u

  8. Thanks a ton alka for bringing authentic sindhi recipe like this and all the pickles on web world, my chachi used to make all these pickles and since long I was searching for these recipes but in vain. Now finally I know this is the place to look for very authentic sindhi recipes. Thanks again.

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