• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Rice » Tahri (Tehri, UP Style Spiced Vegetable Rice)

    Published: Jan 30, 2022 | Last Updated On: May 26, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Tahri (Tehri, UP Style Spiced Vegetable Rice)

    271 shares
    Jump to Recipe

    Make traditional UP-style Tahri (Tehri) using my easy recipe. This one-pot spiced vegetable rice recipe comes together using a few simple ingredients (vegetarian).

    Here are some more rice recipes that you may like – Bagara Rice, Hariyali Pulao, Peas Pulao, Basanti Pulao, Shrimp Pulao, Chicken Pulao, Veg Pulao, Paneer Pulao, Mumbai Style Tawa Pulao, and Gucchi Pulao.

    Tahri served in a bowl.
    Jump to:
    • About Tahri (Tehri)
    • Ingredients
    • How To Make Tahri
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Tahri (Tehri)

    Tahri (Tehri or Tahari) is an easy and comforting one-pot meal from Uttar Pradesh (Awadhi cuisine) made using rice, vegetables, and basic spices.

    It is made mostly in winter when fresh green peas and cauliflower are in season. Aloo Matar Gobhi ki Tahri is also a treat made for the festival of Sankranti.

    It comes together using a few simple ingredients.

    You can make tahri in a traditional pressure cooker, an instant pot, or in a pot over the stovetop.

    I am sharing all the 3 methods in the post below.

    This tahri recipe serves 6 people but you can scale it up or down as per your requirements.

    I make this tehri recipe in my 3-liter pressure cooker or a 6-quart instant pot. If you want to scale the recipe, use a bigger cooker or instant pot. The time of cooking will remain the same.

    Ingredients

    Tahri ingredients 1
    Tahri ingredients 2
    Tahri ingredients 3

    Rice – I prefer using long-grain basmati rice to make Tahri as the grains are fluffy and separate post-cooking. It is very flavorful too.

    Having said that, you can use any white rice that you have.

    Vegetables – Traditionally, green peas, cauliflower, and potatoes are used to make Tahri but feel free to add any vegetables of your choice. Green beans, carrots, broccoli, etc are some options.

    Sometimes the cauliflower has tiny insects hidden inside the florets. To get rid of any, I like to blanch my cauliflower before using them in any recipe.

    Spice Powders – Spice up the tahri with basic everyday spice powders such as coriander powder, red chili powder, turmeric powder, and garam masala powder.

    Others – You will also need vegetable oil, ghee, asafetida (hing), cumin seeds, cloves (laung), whole black peppercorns (kali mirch), whole black cardamoms (badi elaichi), onions, and fresh tomatoes.

    Avoid adding hing (asafetida) to make gluten-free tahri.

    To make vegan tahri, replace ghee with oil. You can use vegetable oil, canola oil, mustard oil, sesame oil, or any cooking oil of your choice.

    You can also add a teaspoon of rose water or a few drops of kewra essence to this recipe.

    How To Make Tahri

    Rinse 2 cups of long-grain basmati rice with water 2-3 times until the water runs clear.

    Soak it in 4 cups of water for 30 minutes.

    Rice soaked in water.

    Heat 1 tablespoon vegetable oil and 1 tablespoon ghee in a pressure cooker over medium-high heat.

    Oila nd ghee heating in a pressure cooker.

    When the oil is hot, add ¼ teaspoon asafetida (hing), and 1 teaspoon cumin seeds and saute for 3-4 seconds.

    Cumin and asafetida added to the cooker.

    Add 3-4 cloves, 4-6 whole black peppercorns, and 2 black cardamoms, and saute for 4-5 seconds.

    Whole spices added to the cooker.

    Add 1 cup chopped onions and cook till it turns slightly brown (5-6 minutes). Stir frequently while frying.

    Onions added to the pan.
    Slightly browned onions.

    Add ½ cup chopped tomatoes and cook for a minute.

    Tomatoes added to the pan.
    Cooked tomatoes.

    Now add 1 cup green peas, 1 cup potatoes (peeled and cubed), and 2 cups cauliflower (cut into small florets and blanched) and cook for 2-3 minutes. Stir frequently.

    Veggies added to the pan.

    Add

    • 3 teaspoon coriander powder
    • 1 teaspoon Kashmiri red chili powder
    • 1 teaspoon turmeric powder
    • ½ teaspoon garam masala powder
    • 2 teaspoon salt

    and cook for another minute.

    Spice powders added to the pan.
    Everything mixed well.

    Drain the water from the rice and add it to the pressure cooker.

    Add 3 and ½ cups of water and stir gently.

    Rice and water added to the pan.
    Stirred gently.

    Close the lid of the pressure cooker and pressure cook for 1 whistle on high heat.

    Lid of the cooker closed.

    Remove the cooker from the heat and let the pressure release on its own.

    Once the pressure is completely released, open the lid of the cooker.

    Gently fluff the tahri using a fork and serve hot.

    You can garnish the tehri with some golden fried onions and chopped cilantro (coriander leaves).

    Frequently Asked Questions

    How to make tahri in an instant pot?

    Press SAUTE button on the instant pot.
    Follow the steps until adding rice to the instant pot.
    Add 2 and ¼ cups of water and stir gently.
    Close the lid of the instant pot and set the valve to the sealing position.
    Press PRESSURE COOK and set the timer to 6 minutes at high pressure.
    Once the timer goes off, let the pressure release naturally for 10 minutes.
    Release the remaining pressure manually and open the lid of the pot.
    Gently fluff the tahri using a fork and serve hot.

    How to make tahri in a pot over the stovetop?

    Follow the steps until adding rice and water to the pot. Now cover the pot with a tight-fitting lid. Reduce the heat to low and cook undisturbed for 20-25 minutes until all the liquid is absorbed by the rice and it is tender. Remove the pot from the heat and let it rest for 5 minutes. Fluff using a fork and serve hot.

    What is the difference between tahri, pulao, and biryani?

    Tahri has more spices added to it as compared to a pulao and is more robust and complex in flavor while pulao is mild and light.

    Biryani on the other hand is even more complex in flavor than tahri and the process to make biryani involves layering the rice with the veggies or meat while to make tahri, everything is cooked together.

    How to blanch cauliflower?

    To blanch the cauliflower, cut it into small florets. Heat 4-5 cups of water in a large pot. Once the water comes to a boil, add the cauliflower florets to the pot and cook for 30 seconds. If you see any worm floating on top of the water, then discard it using a spoon. Drain the water and run the cauliflower under cold water. Drain well and use as desired.

    Serving Suggestions

    Tahri tastes best when served hot with a dollop of ghee.

    Do not forget to serve papad, boondi raita, or curd and green chutney on the side.

    To make it more filling, serve an Indian salad such as Kachumber Salad, Sprouts Salad, Kidney Bean Salad, etc.

    You can also serve a pickle of your choice to perk up the taste. My favorites are Rajasthani Mango Pickle, Chilli Pickle, Hing Ka Achar, and Nimbu Mirch Ka Achar.

    Storage Suggestions

    Tahri tastes best when served right out of the pan.

    Leftovers can be stored in an airtight container for 3-4 days in the refrigerator.

    Reheat tahri in a pan or microwave to serve again. Sprinkle a little water to add moisture, as it becomes a little dry after refrigeration.

    You Might Also Like

    • Spicy and packed with delicious flavors, Maharashtrian Masale Bhat is the perfect comfort food that comes together in under 30 minutes. Make this traditional one-pot, vegan dish using a medley of vegetables and a hot spice mix - Goda Masala.
      Maharashtrian Masale Bhat
    • Daliya khichdi, also known as broken wheat khichdi or fada ni khichdi, is healthy Indian comfort food made using yellow lentils and broken wheat. Here is how to make it.
      Vegetable Dalia Khichdi (Broken Wheat Khichdi)
    • Bagara Rice (Bagara Chawal, Bagara Annam, or Bagara Khana) is a traditional Hyderabadi dish made using rice, onions, herbs, and spices. It is best served with salan or korma. Here is how to make it in a pot over the stovetop or in an instant pot (vegetarian, gluten-free, can be easily made vegan).
      Hyderabadi Bagara Rice (Bagara Khana, Bagara Chawal)
    • Ghee Rice (Nei Choru, Neychoru) is a Kerala style rice dish where rice is cooked with lots of ghee and spices. This dish is perfect to serve as a side dish with your everyday meals. Here is how to make it.
      Kerala Style Ghee Rice (Nei Choru, Neychoru)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Tahri is UP-style spiced vegetable rice. This one-pot meal comes together in under 30 minutes using simple ingredients.

    Tahri Recipe (Tehri, UP Style Spiced Vegetable Rice)

    Tahri (Tehri) is UP-style spiced vegetable rice. This one-pot meal comes together in under 30 minutes using simple ingredients.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Soaking Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 people
    Calories: 322kcal
    Author: Neha Mathur

    Ingredients 

    • 2 cups long grain basmati rice
    • 1 tablespoon vegetable oil
    • 1 tablespoon ghee (replace with oil for vegan)
    • ¼ teaspoon asafetida (hing) (skip for gluten-free)
    • 1 teaspoon cumin seeds
    • 3-4 cloves (laung)
    • 4-6 whole black peppercorns (kali mirch)
    • 2 whole black cardamoms (badi elaichi)
    • 1 cup chopped onions
    • ½ cup chopped tomatoes
    • 1 cup green peas
    • 1 cup peeled and cubed potatoes (½-inch cubes)
    • 2 cups cauliflower (cut into small florets and blanched)
    • 3 teaspoons coriander powder
    • 1 teaspoon Kashmiri red chili powder
    • 1 teaspoon turmeric powder
    • ½ teaspoon garam masala powder
    • 2 teaspoons salt (or to taste)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Rinse basmati rice with water 2-3 times until the water runs clear.
    • Soak it in 4 cups of water for 30 minutes.
    • Heat vegetable oil and ghee in a pressure cooker over medium-high heat.
    • When the oil is hot, add asafetida and cumin seeds and saute for 3-4 seconds.
    • Add cloves, black peppercorns, and black cardamoms and saute for 4-5 seconds.
    • Add onions and cook till it turns slightly brown (5-6 minutes). Stir frequently while frying.
    • Add tomatoes and cook for a minute.
    • Now add peas, potatoes, and cauliflower and cook for 2-3 minutes. Stir frequently.
    • Add coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and salt, and cook for another minute.
    • Drain the water from the rice and add the rice to the pressure cooker.
    • Add 3 and ½ cups of water and stir gently.
    • Close the lid of the pressure cooker and pressure cook for 1 whistle on high heat.
    • Remove the cooker from the heat and let the pressure release on its own.
    • Once the pressure is completely released, open the lid of the cooker.
    • Gently fluff the tahri using a fork and serve hot.
    • You can garnish the tehri with some golden fried onions and chopped cilantro (coriander leaves).

    Video

    https://www.youtube.com/watch?v=-uPng9W8oAY

    Notes

    Sometimes the cauliflower has tiny insects hidden inside the florets. To get rid of any, I like to blanch my cauliflower before using them in any recipe.
    Instant Pot Recipe – Press SAUTE button and follow the recipe until adding rice to the pot. Add 2 and ¼ cups of water and stir gently.
    Close the lid of the instant pot and set the valve to the sealing position.
    Press PRESSURE COOK and set the timer to 6 minutes at high pressure.
    Once the timer goes off, let the pressure release naturally for 10 minutes.
    Release the remaining pressure manually and open the lid of the pot.
    Gently fluff the tahri using a fork and serve hot.
    Pot Recipe – Follow the steps until adding rice and water to the pot. Now cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 20-25 minutes until all the liquid is absorbed by the rice and it is tender. Remove the pot from the heat and let it rest for 5 minutes. Fluff the tahri using a fork and serve hot.
    This tahri recipe serves 6 people but you can scale it up or down as per your requirements.
    I make this recipe in my 3-liter pressure cooker or a 6-quart instant pot. If you want to scale the recipe, use a bigger cooker or instant pot. The time of cooking will remain the same.

    Nutrition

    Calories: 322kcal | Carbohydrates: 65g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 828mg | Potassium: 487mg | Fiber: 5g | Sugar: 4g | Vitamin A: 317IU | Vitamin C: 37mg | Calcium: 58mg | Iron: 2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Rice Recipes

    • Vegetable Masala Rice is a delicious one-pot recipe prepared with rice, vegetables, and spices. Serve it with plain yogurt or raita for a comforting meal (vegan, gluten-free).
      Vegetable Masala Rice
    • Paneer Fried Rice is an Indo-Chinese style rice stir fry dish where rice is stir-fried with paneer, sauces, and lots of crunchy veggies. Make it at home using my easy recipe (vegetarian).
      Indo Chinese Paneer Fried Rice
    • This Homemade Teriyaki Chicken Fried Rice will remind you of your favorite Japanese takeout. Make it quickly using a few simple ingredients.
      Homemade Teriyaki Chicken Fried Rice
    • Lemon Rice (Chitranna) is a popular South Indian rice preparation where cooked rice is flavored with lemon juice and a few more simple ingredients. Try my easy recipe here (vegan, can be easily made gluten-free).
      South Indian Lemon Rice (Chitranna)

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. atul sethi

      May 09, 2020 at 7:05 am

      5 stars
      Made it for my mother. She simply loved it. Thanks

      Reply
      • Neha Mathur

        May 11, 2020 at 2:08 am

        Awesome 🙂

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Homemade Mango Frooti
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea
    • Paan Shots is a refreshing drink made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here (vegetarian).
      Paan Shots

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP