Have you ever wanted a comfort meal that was quick to make, delicious to eat and something that both the adults and kids in your family would love? With the amazing instant pot, some pantry staples like rice, potatoes, and turmeric, you definitely can and it will rock your world.

Tahari- the Yellow Rice with Potatoes

Ever since I can remember, my mom always made Tahari when we needed comfort food. We always had it if someone was sick, if we had just gotten home from a trip or if one of us had a bad day. Tahari, in my mind, became synonymous with comfort and feeling better. That warm yellow spiced rice, with small chunks of steaming potatoes, a hint of red chilies and cinnamon, served with a side of curried beef and a salad remains one of my favorite meals to this day. When I first got married, my husband wasn’t familiar with this dish but once he had it a couple of times, he too fell in love with it.  The only problem was that it took time and with our busy lifestyle, time is hard to be found.

Then came the Instant Pot. Using the IP, I can get the rice, the curried beef, and the salad on the dinner table in 30 minutes or less and still have the kitchen clean. That, my friends, is a HUGE win. I use my Instant Pot Duo60, my favorite one of the bunch, to make this dish. Please find the recipe after the jump and if you end up making it, I would LOVE to hear your feedback.



Print Recipe
Instant Pot Tahari- Yellow Rice with Potatoes
Warm yellow spiced rice, with small chunks of steaming potatoes, a hint of red chilies and cinnamon, sometimes with peas thrown in, other times without, served with a side of curried beef and a salad- this is quick, convenient and delicious comfort food at its best.
Course Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 7 minutes
Passive Time 10 minutes
Servings
people
Ingredients
  • 2 tbsp Butter or Ghee
  • 1 medium Onion- thinly sliced
  • 1 tbsp Ginger garlic paste
  • 1 tbsp turmeric
  • 1 tsp Black pepper
  • 1 tsp Cumin
  • 1 tsp Crushed Red Chilli Pepper
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Garam Masala (optional)
  • 1 stick Cinnamon
  • 1 whole red chilli
  • Salt to taste
  • 3 medium Potatoes, peeled and chopped in small chunks
  • 2 cups White Basmati Rice, rinsed thoroughly but not soaked
  • 2.5 + 0.5 cups Water/Broth
Course Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 7 minutes
Passive Time 10 minutes
Servings
people
Ingredients
  • 2 tbsp Butter or Ghee
  • 1 medium Onion- thinly sliced
  • 1 tbsp Ginger garlic paste
  • 1 tbsp turmeric
  • 1 tsp Black pepper
  • 1 tsp Cumin
  • 1 tsp Crushed Red Chilli Pepper
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Garam Masala (optional)
  • 1 stick Cinnamon
  • 1 whole red chilli
  • Salt to taste
  • 3 medium Potatoes, peeled and chopped in small chunks
  • 2 cups White Basmati Rice, rinsed thoroughly but not soaked
  • 2.5 + 0.5 cups Water/Broth
Instructions
  1. Turn your Instant Pot on Saute mode on the Medium heat until the display reads HOT
  2. Add the butter or ghee and let it melt, then add the onions and let them brown
  3. Once the onions have browned, add the ginger/garlic paste wth a 1/4 cup of water to prevent splatter and let it cook for a minute. Then add all the spices including the salt and mix well with the onions and the ginger/garlic paste. Your pot will be smelling heavenly by now.
  4. Add the potatoes and the remaining 1/4 cup liquid in the pot and let simmer for a few minutes to soften the potatoes.
  5. Add the rice and the 2.5 cups of water or broth and taste. You might want to add a little more salt at this point if it tastes bland. Mix everything well and put the lid on and lock it
  6. Set the pot on Manual for 7 minutes and use that time to make any side dishes, like I do the curried beef and salad.
  7. Once the pot has counted down and beeped, let it NPR for 2 minutes and then quick release. Fluff the rice with a fork and let it sit for a few minutes and serve steaming hot with your side. Our family LOVES this meal with curried beef and a tomato, onion and cucumber salad.