Tahri is UP-style spiced vegetable rice. This one-pot meal comes together in under 30 minutes using simple ingredients.
Here are some more rice recipes that you may like – Hariyali Pulao, Peas Pulao, Basanti Pulao, Shrimp Pulao, Chicken Pulao, Veg Pulao, Paneer Pulao, Mumbai Style Tawa Pulao, and Gucchi Pulao.
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About This Recipe
Tahri (Tehri or Tahari) is an easy and comforting one-pot meal from Uttar Pradesh made using rice, vegetables, and basic spices.
It is made mostly in winters 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 in under 30 minutes using simple ingredients.
You can make this rice dish 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 recipe serves 6 people but you can scale it up or down as per your requirements.
Ingredients
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.
Spice Powders – Spice it up 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, whole black peppercorns, whole black cardamoms, onions, and tomatoes.
Avoid adding hing (asafetida) to make it gluten-free.
To make it vegan, replace ghee with oil.
How To Make Tahri
Rinse 2 cups of long-grain basmati rice with water 2-3 times until the water runs clear.
Soak the rice in 4 cups of water for 30 minutes.
Heat 1 tablespoon vegetable oil and 1 tablespoon ghee in a pressure cooker over medium-high heat.
When the oil is hot, add ¼ teaspoon asafetida (hing), and 1 teaspoon cumin seeds and saute for 3-4 seconds.
Add 3-4 cloves, 4-6 whole black peppercorns, and 2 black cardamoms and saute for 4-5 seconds.
Add 1 cup chopped onions and fry till it turns slightly brown (5-6 minutes). Stir frequently while frying.
Add ½ cup chopped tomatoes and fry for a minute.
Now add 1 cup green peas, 1 cup potatoes (peeled and cubed), and 2 cups cauliflower (cut into small florets) and fry for 2-3 minutes. Stir frequently.
Add 3 teaspoon coriander powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon turmeric powder, ½ teaspoon garam masala powder, and 2 teaspoon salt and fry 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.
Frequently Asked Questions
Rinse 2 cups of long-grain basmati rice with water 2-3 times until the water runs clear.
Soak the rice in 4 cups of water for 30 minutes.
Press SAUTE button of the instant pot.
Add 1 tablespoon oil and 1 tablespoon ghee to the pot and once they are hot, add ¼ teaspoon asafetida (hing), 1 teaspoon cumin seeds, 3-4 cloves, 4-6 whole black peppercorns, and 2 black cardamoms, and saute for 4-5 seconds.
Add 1 cup chopped onions and fry till it turns slightly brown (5-6 minutes). Stir frequently while frying.
Add ½ cup chopped tomatoes and fry for a minute.
Now add 1 cup green peas, 1 cup cubed potatoes, and 2 cups of cauliflower (cut into small florets) and fry for 2-3 minutes. Stir frequently.
Add 3 teaspoon coriander powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon turmeric powder, ½ teaspoon garam masala powder, and 2 teaspoon salt and fry for another minute.
Drain the water from the rice and add the rice to the pressure cooker.
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 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.
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 the rice is tender. Remove the pot from the heat and let it rest for 5 minutes. Fluff using a fork and serve hot.
Serving Suggestions
Tahri tastes the best when served hot with a dollop of ghee.
Do not forget to serve papad, 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 along with it.
You can also serve a pickle of your choice to perk up the taste. My favorites are Chilli Pickle, Hing Ka Achar, and Nimbu Mirch Ka Achar.
Storage Suggestions
Tahri tastes the best when served right out of the pan.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator.
Reheat in a pan or microwave to serve again. Sprinkle a little water to add moisture, as it becomes a little dry after refrigeration.
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Recipe Card
Tahri Recipe (UP Style Spiced Vegetable Rice)
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
- 4-6 whole black peppercorns
- 2 whole black cardamoms
- 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)
- 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)
Instructions
- Rinse basmati rice with water 2-3 times until the water runs clear.
- Soak the rice 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 fry till it turns slightly brown (5-6 minutes). Stir frequently while frying.
- Add tomatoes and fry for a minute.
- Now add peas, potatoes, and cauliflower and fry for 2-3 minutes. Stir frequently.
- Add coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and salt and fry 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.
Notes
Soak the rice in 4 cups of water for 30 minutes.
Press SAUTE button of the instant pot.
Add oil to the pot and once the oil is hot, add asafetida, cumin seeds, cloves, black peppercorns, and black cardamoms and saute for 4-5 seconds.
Add onions and fry till it turns slightly brown (5-6minutes). Stir frequently while frying.
Add tomatoes and fry for a minute.
Now add peas, potatoes, and cauliflower and fry for 2-3 minutes. Stir frequently.
Add coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and salt and fry for another minute.
Drain the water from the rice and add the rice to the pressure cooker.
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 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 the rice is tender. Remove the pot from the heat and let it rest for 5 minutes. Fluff using a fork and serve hot. This recipe serves 6 people but you can scale it up or down as per your requirements.
atul sethi
Made it for my mother. She simply loved it. Thanks
Neha Mathur
Awesome 🙂