Aloo Gobhi Matar Tahri Recipe

Aloo gobhi matar Tehri is delicious rice dish which is fragranced with turmeric, vibrantly yellow color and flavorful in taste. You can serve this tehri dish with boondi raita and chili or mango pickle. This dish is very comfortable dish which you can serve as main course in your lunch or dinner menus. It is very popular and delicious rice recipe from the region of Uttar Pardesh.

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What is Tahri?

Tehri became more popular during the Second World War when the 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 case of traditional Biryani, where the rice is added to the meat. In Kashmir and Uttar Pradesh, Tehri is sold as street food.

Just like a super taste of Biryani, Tehri is also popular recipe in India, which is both rich in taste as well as presentation. When we talked about vegetable biryani or tehri, makers are used potatoes, cauliflower or green peas in tehri but this time I used corn kernels to make Corn Tehri.

 

Serving options are Papad, Mango or Chili Pickle, Indian Curries, Indian Raita Recipes.

 

Some other alternate Rice recipes are: Curd Rice, Mango Rice, Lemon Rice, Pineapple Rice, Chana Dal Khichdi, Corn Tahri, Masala Rice and Sweet Rice recipes.

 

 

Ingredients for Tahri Recipe:

2 Cups Basmati Rice

1/2 Cup Potatoes, Diced

1 Cup Cauliflower, Florets

1/2 Cup Green Peas

1/2 Cup Onion, Chopped

1/4 Cup Tomatoes, Chopped

2 Green Chilies, Chopped

2 Tsp. Ginger Garlic Paste

Salt to Taste

Red Pepper Powder to Taste

1/2 Tsp. Coriander Powder

1/2 Tsp. Garam Masala Powder

1/2 Tsp. Turmeric Powder

1 Tsp. Cumin Seeds

2 Green Cardamoms

2 Black Cardamoms

1 Bay Leaf

1 Star Anise

3-4 Black Peppercorns

2-3 Cloves

4 Tbsps. Vegetable Oil

 

How to Make Aloo Matar Gobhi Tahri recipe

Wash and Soak the rice in water for atleast 15-20 Minutes. Heat the oil in deep and thick bottom non-stick pan. Add Cumin seeds when they start splutter. Add cardamom, cloves, bay leaves, black peppercorns and cinnamon and sauté few seconds. Add ginger garlic paste and green chilies. Add onion and saute till to translucent. Add tomatoes and spices and cook till to soft. Add cauliflower, potatoes, and peas and saute 4-5 minutes. Add rice and mix well. Cook for 2 minutes. Add 4 cups of water and bring to a boil on high flame. Reduce the flame and cover with lid and cook for 2 whistles or till to done. Remove from the flame and serve immediately with raita, sauce and papad.

 

5 from 3 votes
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Aloo Gobhi Matar Tahri Recipe

Aloo gobhi matar tahri recipe is simple and flavorful rice recipe from Uttar pradesh which you can serve along with boondi or onion raita. 

Course Rice
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Author Preeti Garg

Ingredients

  • 2 Cups Basmati Rice
  • 1/2 Cup Potatoes Diced
  • 1 Cup Cauliflower Florets
  • 1/2 Cup Green Peas
  • 1/2 Cup Onion Chopped
  • 1/4 Cup Tomatoes Chopped
  • 2 Green Chilies Chopped
  • 2 Tsp. Ginger Garlic Paste
  • Salt to Taste
  • Red Pepper Powder to Taste
  • 1/2 Tsp. Coriander Powder
  • 1/2 Tsp. Garam Masala Powder
  • 1/2 Tsp. Turmeric Powder
  • 1 Tsp. Cumin Seeds
  • 2 Green Cardamoms
  • 2 Black Cardamoms
  • 1 Bay Leaf
  • 1 Star Anise
  • 3-4 Black Peppercorns
  • 2-3 Cloves
  • 4 Tbsps. Vegetable Oil

Instructions

  1. Wash and Soak the rice in water for atleast 15-20 Minutes. 

  2. Heat the oil in deep and thick bottom non-stick pan. 

  3. Add Cumin seeds when they start splutter. 

  4. Add cardamom, cloves, bay leaves, black peppercorns and cinnamon and sauté few seconds. 

  5. Add ginger garlic paste and green chilies. 

  6. Add onion and saute till to translucent. 

  7. Add tomatoes and spices and cook till to soft.

  8.  Add cauliflower, potatoes, and peas and saute 4-5 minutes. 

  9. Add rice and mix well. Cook for 2 minutes. Add 4 cups of water and bring to a boil on high flame. 

  10. Reduce the flame and cover with lid and cook for 2 whistles or till to done. 

  11. Remove from the flame and serve immediately with raita, sauce and papad.

 

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