Tahri (Tehri)

5 from 3 votes

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

If you are looking for more traditional UP-style recipes, try Mathura ke Dubki wale Aloo, Banarasi Chura Matar, and Matar Ka Nimona.

Tahri served in a bowl.
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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 made for the Sankranti festival.

It comes together using a few simple ingredients.

You can make tahri in a traditional pressure cooker, an instant pot, or over the stovetop. I share all three methods in the post below.

I make this tehri recipe in my 3-liter pressure cooker or a 3-quart instant pot. To scale the recipe, use a bigger cooker or instant pot, but the cooking time will remain the same.

Serve it with papad, boondi raita, pickle, and green chutney. Drizzle ghee on top to make it even more indulgent.

Ingredients

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

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 vegetable you choose. Green beans, carrots, broccoli, etc., are some options.

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

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 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.

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 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 the following whole spices and saute for 4-5 seconds.

  • 3-4 cloves
  • 4-6 whole black peppercorns
  • 2 black cardamoms
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 the following ingredients and cook for 2-3 minutes. Stir frequently.

  • 1 cup green peas
  • 1 cup potatoes (peeled and cubed)
  • 2 cups cauliflower (cut into small florets and blanched)
Veggies added to the pan.

Add the following spice powders and cook for another minute.

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

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 naturally.

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 golden fried onions and chopped cilantro (coriander leaves).

Frequently Asked Questions

How to make tahri in an instant pot?

Press the SAUTE button on the instant pot.
Follow the steps until rice is added to the instant pot.
Add 2 and ¼ cups of water and stir gently.
Close the instant pot lid 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 rice and water are added 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 the rice absorbs all the liquid and is tender. Remove the pot from the heat and let it rest for 5 minutes. Fluff using a fork and serve hot.

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, discard it using a spoon. Drain the water and run the cauliflower under cold water. Drain well and use as desired.

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Tahri is UP-style spiced vegetable rice. This one-pot meal comes together in under 30 minutes using simple ingredients.
5 from 3 votes

Tahri Recipe (Tehri)

Tahri (Tehri) is UP-style spiced vegetable rice. This one-pot meal comes together in under 30 minutes using simple ingredients.
Prep: 10 minutes
Cook: 20 minutes
Soaking Time: 30 minutes
Total: 1 hour
Servings: 6 people

Ingredients 

  • 2 cups long grain basmati rice
  • 1 tablespoon 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)
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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 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

YouTube video

Notes

Sometimes, cauliflower has tiny insects hidden inside the florets. To get rid of them, I like to blanch my cauliflower before using it.
I make this recipe in my 3-liter pressure cooker or a 3-quart instant pot. To scale the recipe, use a bigger cooker or instant pot. The cooking time will remain the same.
Instant pot and stovetop recipes are in the post.

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
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