Tairi (Sweet Jaggery Rice)
A Sindhi Delicacy that is prepared for special meals, like weddings and festivals. Sharing this on the festive occasion of Holi.
- 300 gm Long Basmati rice washed and soaked for 1 hour
- 150 gm grated jaggery Can increase/ decrease as per personal preference
- 750-800 ml water
- 15-20 saffron strands
- 3-4 tbsp pure ghee
- 1/2 teaspoon fennel seeds
- 10-12 Black currants
- 10-12 Almonds
- 10-12 cashewnuts
- 10 thin cut pieces of dry coconut Dungi
- 2 tbsp milk
- 2 tbsp sugar for giving caramelization effect Optional
- Warm the milk and soak saffron in it. Cut the almonds and cashews lengthwise into 2 pieces each. In a thick bottom pan, Take 2 tablespoon ghee. Heat on low flame. Add the almonds, cashews, dry coconut and stir fry till golden brown.
- Remove and keep aside. Add 1 tablespoon ghee in the same pan. Heat on low flame for 1 minute. Add the fennel seeds and let splutter for 10 seconds Add the jaggery, sugar, Black Currant and water. Let it come to a boil.
- In about two minutes, the jaggery, sugar will melt. Add the salt and rice. Add the saffron soaked alongwith the milk. Let it boil on full flame till almost cooked. This will take about 20-25 minutes, depending on the rice type, age etc.
- When the rice is almost cooked,add two tablespoon sugar and cover with a very heavy lid and keep the flame low. After 5 minutes, shut off the gas. Let it stand covered for 10 minutes. Open the lid and Gently toss the grains so as to separate them.
- Lastly add the fried almonds, coconut and cashewnuts The sugar added in the last step caramalizes and gives out a crunchy bite. ( This step is optional ) Instead of adding saffron, edible orange color can also be added.
- Even if no saffron or color is added, the rice takes the color of jaggery. Be careful about water quantity or the rice will become too soft. Can use oil instead of ghee. But change in taste will be noticeable. Tairi is served with Sai Bhaji and tuuk