Tahari is a spicy rice preparation from UP. Also known as Tehri this one-pot rice recipe with veggies for a weeknight dinner or lunch.
Tahari is a spicy rice preparation from UP. A one-pot spicy, wholesome, fragrant and fluffy rice recipe with vegetables for a perfect weeknight dinner or a side dish. You can easily make this rice recipe/tahari in a pressure cooker, instant pot or a pan.
The recipe is quite similar to Maharashtrian which is a traditional Maharashtrian spiced rice recipe and vegetables such as tindora (ivy gourd), baingan (eggplant) and peas.
This Tahari recipe is from Uttar Pradesh and the vegetables used traditionally are peas, potatoes and cauliflower.
Tahari is also known as the Tehri recipe or Tahri. This extremely flavourful masala rice takes just 20-25 minutes from start to finish and tastes delicious and homely.
As usual, I have added my own twist to this one-pot meal. I have used Lauki/bottle gourd which is an extremely healthy green veggie. Low in calories and super delicious if made with the right method and using the right cooking method. In this tahri, it tastes excellent.
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Why We Love This Recipe?
- It's one pot meal and we love the convenience of one pot meals.
- This is a complet meal by itself just pair it with plain yogurt and you have a blanced meal in one dish.
- Nutritious and very flavourful
- gluten-free, vegan and gut healthy recipe.
Ingredients for Tahri
- Eggplant/baingan: You can use any variety of eggplant. Chop them into small chunks.
- Bottle gourd/ lauki: I have replaced potato with lauki to reduce the Glycemic load of the dish.
- Green peas/matar: traditionally fresh peas are added in the tahri but you can use frozen peas if fresh are not available.
- Rice: Traditionally basmati rice is used in making tahri.
- Mustard Oil: Or any other oil of your choice if you do not like stron flavour of mustard oil
- Spices & Seasonings: Asafoetida, Turmeric, Red chilli powde, Garam masala,
- Fresh: green chillies, ginger, cilantro chopped, onions chopped
- Salt as per taste.
Instructions
- Heat oil in a pan on low flame and add asafoetida, turmeric, garam masala and red chilli powder, Stir well and let it cook for a minute.
- Now add the crushed chilli and ginger. Keep stirring as the heat might burn the masalas.
- Put in the green coriander leaves. Mix them well.
- Add chopped onions and saute them.
- Add the diced eggplant/baingan, gaourd/lauki and green peas, coati them in the spices.
- Let this cook for 2-3 minutes and add soaked rice. Cook it for 2-3 minutes. This step will ensure shiny rice grains after cooking and each grain of rice comes out fluffy and separate from each other.
- Now pour in the water in the pan. Water must be twice the amount of rice.
- Add salt to taste.
- Cover and cook with closed lid for 10 minutes.
- After 10 minutes garnish switch off the heat.
- Wait for 7-8 minutes and then open the lid.
- Finish with some fried cashews and chopped coriander leaves.
- Serve them hot with some raita.
Recipe Notes
- Adding spices directly to the oil makes the dish more aromatic and the masalas don't taste raw.
- Adding green coriander leaves to the oil sets in a fresh flavour tone to this masala bhaat.
- Frying the rice along with veggies ensures a non sticky, flaky rice.
- Salt is added after the veggies are properly sauteed. This lets the vegetables get nicely brown and keeps them from overcooking.
- Adding coasley crushed ginger and chillies gives this an extra flavour of the masalas.
- You can use either frozen peas or fresh green peas, whichever is easily available.
Serving Suggestions
Enjoy delicious Tahri with healthy veggies and cold cucumber raita for a complete and filling meal. It is easy to make and can be packed in the lunch box as well.
More Such Recipes
- Veg Pulao in Pressure Cooker
- Spinach Rice
- Mushroom Rice
- Gatte ka Pulav
- Peas Pulao Recipe
- Chana Pulao Recipe
- Kala Chana Pulao
- Rajma Pulao
- Instant Pot Coconut Rice
- Masala Rice /Bhaat
- Vangi Bath
📖 Recipe
Tahari - How to Make Tahri Recipe
Ingredients
- 250 grams eggplant baingan
- 200 gram bottle gourd lauki
- 75 grams green peas hare matar
- 200 gram rice
- 2-3 tablespoon oil
- asafoetida hing
- ¼ teaspoon turmeric
- ½ teaspoon red chilli powder
- 1 teaspoon garam masala
- 1.5 teaspoon goda masala maharashtrian spice mix or ½ teaspoon pav bhaji masala
- 2 tablespoons green chillies and ginger coarsely crushed
- 2 tablespoons cilantro chopped
- 2 onions chopped
- 2 cups of water
Instructions
- Heat oil in a pan on low flame and add hing, haldi, garam masala and red chilli powder, Stir well and let it cook for a minute.
- Now add the crushed chilli and ginger. Keep stirring as the heat might burn the masalas.
- Put in the green coriander leaves. Mix them well.
- Add chopped onions and saute them.
- Add the diced eggplant/baingan, gaourd/lauki and green peas, coati them in the spices.
- Let this cook for 2-3 minutes and add soaked rice. Cook it for 2-3 minutes. This step will ensure shiny rice grains after cooking and each grain of rice comes out fluffy and separate from each other.
- Now pour in the water in the pan. Water must be twice the amount of rice.
- Add salt to taste.
- Cover and cook with closed lid for 10 minutes.
- After 10 minutes switch off the heat. Wait for 7-8 minutes and then open the lid.
- Tahri is ready. Finish with some fried cashews and chopped coriander leaves.
- Serve it hot with some raita or plain yogurt.
Shruti Gujjar
This sounds really best rice recipe. I love how easy and healthy you made it and it is looking yummy.
Nc
Loved this Tahiri
Up walon key dil key kareeb
Nc