### TranslatedIngredients: 1 cup Rice,1 teaspoon Fennel seeds (Saunf),4 Whole Black Peppercorns,1 Cardamom (Elaichi) Pods/Seeds,3/4 cup Sugar - adjustable,2 tablespoon Ghee,Dry Fruits - to garnish,Saffron strands - a few strands soaked in 1 tablespoon milk ### PrepTimeInMins: 30 ### CookTimeInMins: 25 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Sindhi ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Sindhi Tahiri recipe, wash and soak rice for 30 minutes in required water.In a pressure cooker, heat ghee on medium flame, add the fennel seeds, cardamom and black peppercorns.After 30 seconds, add the soaked and drained rice, 1-1/2 cups of water, soaked saffron with milk and close the pressure cooker.Pressure cook for 2 whistles and turn off the heat. Allow the pressure to release naturally.Open the pressure cooker, add the sugar and mix well.Turn on the gas on low flame, cover and cook till the rice has absorbed all the sugar and moisture. Your Tahiri is ready to be served.Sindhi Tahiri can be served as a main course recipe along with authentic Sindhi Sai Bhaji and Papad Raita for a simple weekday lunch. 