Aloo Matar Ki Tehri is a traditional style of making Potato and Peas Pulao with few spices but with loads of flavors ideal to be served with any curry.
Tehri is a part of Awadhi cuisine where rice is cooked with selected vegetables and a few spices with turmeric being the dominant spice which also contributes to its rich saffron hue.
There isn’t much difference between a vegetable pulao and Tehri as both look similar, but it is the traditional technique and time of preparing the dish that makes it a unique rice dish and different from a usual Vegetable Pulao.
I sincerely thank my sister-in-law Asifa who suggested to me that I should make a post on Tehri which is one of the easy and comfortable food and is ideal for those who are new to cooking. She even helped me with research and in finding the most authentic recipe.
Meanwhile, I pinged one of her friends Parveen who is from Uttar Pradesh to know more about this dish. Through her, I got to know that Tehri is always made with the rice of new harvest and that too in desi ghee. She also suggested not to add any tomatoes.
I do not claim that this could be an authentic recipe as I always see that people have their own way of making this dish. The other variation to Aloo Matar Ki Tehri is Mutton Tehri, which I will be uploading shortly. Till then enjoy the video and recipe of the humble dish.
More Rice Recipes
Aloo Matar Ki Tehri Video
ALOO MATAR KI TEHRI ~ POTATO & PEAS PULAO
Ingredients
- 2 cups rice washed & soaked for 30 minutes
- 1 medium onion sliced
- 1 large potato cut into cubes
- 1 cup green peas
- 2 green chilies
- 1 teaspoon cumin seeds
- 2 teaspoon ginger & garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- ½ teaspoon red chili powder
- ¼ teaspoon garam masala powder
- 1 cinnamon stick
- 5 cloves
- 3 cardamom
- 1 tablespoon lemon juice
- 2 teaspoon salt
- 4 tablespoon desi ghee clarified butter
- 4 cups of water
Instructions
- Wash and soak the rice for 30 minutes. Discard the water and keep ready before cooking.
- Heat ghee in a non-stick or heavy-bottom saucepan. Add all the whole spices and cumin seeds and fry till it splutters.
- Then add sliced onion and green chilies, saute till onions turn soft, and then add ginger and garlic paste and fry for a minute.
- Now add potatoes and green peas followed by 1 teaspoon coriander powder, 1 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and 1/4 teaspoon garam masala powder. Mix well and cook for a couple of minutes till potatoes are well coated with the spices.
- Now add 4 cups of water, salt, and lemon juice stir well, and let the water come to a boil.
- Finally, add soaked rice and cook on medium heat for 15 to 20 minutes roughly or till the water evaporates and rice is fully cooked.
- Serve hot with raita, pickle, or mint chutney.
Video
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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