Aloo Matar Gobhi Ki Tahri is a delicious rice dish from the state of Uttar Pradesh in India. the rice is cooked along with subtle spices and vegetables to make this dish. Here is how to make it in the traditional UP style.
Having been born and brought up in UP, I got many chances to sample the traditional cuisine of the state and came across a few recipes that are peculiar to the region and are not very popular outside the state.
Tahri is one such dish that was religiously made in my house during the winter, especially for the Sunday lunch.
Accompanied with a spicy and tangy coriander and mint chutney, raita, papad and a huge dollop of ghee in the center, Tahri was a much sought after dish for us while growing up just like Veg Pulao.
Basking in the winter sun and devouring the Tahri was a favorite Sunday Ritual. Light on spices and heavy on flavors, here is how to make Tahri.
What is Tahri?
It is a rice dish where soaked rice is cooked with seasonal vegetables and spices.
It is a winter specialty from North Indian and is quite an easy recipe to make.
It is also made for Sankranti and makes for a delicious one-pot meal to enjoy basing in the winter sun.
“Tahri (also tehri, tehari or tayari) is a yellow rice dish in Awadhi cuisine. Spices are added to plain cooked rice for flavor and color.
In one version of Tehri, potatoes are added to the rice.
However, in many areas of Bangladesh and Pakistan, red meat is also added to the rice to give more flavor, aroma, and texture to the dish.
This dish is most popular in Bangladesh, Pakistan, and North India.
Tehri and tehari are variants on the name given to the vegetarian version of biryani.
It was developed for the Hindu bookkeepers of the Muslim Nawab rulers in South Asia.
Tehri became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani.
It is prepared by adding the potatoes to the rice, as opposed to the traditional method of preparing biryani, in which the rice is added to the meat. In Kashmir, tehari is sold as street food.”
Which vegetables can be added in it?
Traditionally potato, cauliflower, and peas are added in tahri.
But you can go ahead and add carrots, mushrooms, beans, etc in it. Feel free to add any vegetables you like in rice.
It is best served with a dollop of ghee on top.
Mango pickle also goes very well with this dish.
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Step by Step Recipe
Wash the rice and soak in enough water for 30 minutes.
Heat oil and ghee in a pressure pan. When the oil is hot, add hing, cumin seeds, cloves, peppercorns, and cardamom. Fry for a few seconds.
Add onion and fry till it turns slightly brown.
Add tomatoes and fry for a minute.
Now add peas, potato, and cauliflower and fry on high heat for 2-3 minutes.
Add coriander powder, red chilli powder, turmeric powder, garam masala powder, and salt and fry for a minute.
Strain the rice and add in the pressure cooker along with 3 and 1/2 cups of water.
Pressure cook for one whistle on high heat. Remove the pan from heat. Let the pressure release on its own. Open the lid and slightly fluff the Tahri with a fork.
Aloo Matar Gobhi Ki Tahri Recipe
- 1 tbsp Oil
- 1 tbsp Ghee
- 1/4 tsp Hing
- 1 tsp Cumin seeds
- 3-4 Cloves
- 2-6 Black peppercorn
- 2 Black cardamom
- 1 cup Onion (Chopped)
- 1/2 cup Tomato (Chopped)
- 1 cup Green peas
- 1 cup Potato (Peeled and cut into small cubes)
- 2 cups Cauliflowe (Cut into small florets)
- 3 tsp Coriander powder
- 1 tsp Red chilli powder
- 1 tsp Turmeric powder
- 1/2 tsp Garam masala powder
- Salt to taste
- 2 cups Long grain basmati rice
- Wash the rice and soak in enough water for 30 minuets.
- Heat oil and ghee in a pressure pan.
- When the oil is hot, add hing, cumin seeds, cloves, peppercorns and cardamom.
- Fry for a few seconds.
- Add onion and fry till it turns slightly brown.
- Add tomatoes and fry for a minute.
- Now add peas, potato and cauliflower and fry on high heat for 2-3 minutes.
- Add coriander powder, red chilli powder, turmeric powder, garam masala powder and salt and fry for a minute.
- Strain the rice and add in the pressure cooker along with 3 and 1/2 cups of water.
- Pressure cook for one whistle on high heat.
- Remove the pan from heat.
- Let the pressure release on it's own.
- Open the lid and slightly fluff the Tahri with a fork.
- Serve hot.
- It is best eaten with a dollop of ghee on top, papad, raita and coriander chutney.