Aloo Matar Ki Tahari
Tahiri/Tahari is a very famous pulao in the Pakistani Cuisine which belongs to the biryani family.This dish is very popular in North India, especially in the regions of Uttar Pradesh & Punjab.
Traditionally this dish is prepared by adding potatoes and peas to the rice but you may also add cauliflower, carrots and beans to make it look more colorful and appetizing.
This is very simple and easy to prepare. Now let's get started.
Aloo Matar Ki Tahari
Recipe type: Indian
Serves: 3
Cooking time: 30 minutes
Preparation time: 15 minutes
Total time: 45 minutes
Serves: 3
Cooking time: 30 minutes
Preparation time: 15 minutes
Total time: 45 minutes
Ingredients
Long Grain Basmati Rice 1 cup
Potatoes 2 big
Tomatoes 1
Fresh Green Peas 1 cup
Ginger paste 1 tsp
Garlic paste 2 tsp
Green chillies 2 tsp
Mint & Coriander leaves 1 cup
Water 2 cups
Turmeric 1/2 tsp
Red Chilli Powder 1 tsp
Garam Masala 1 tsp
Salt
Potatoes 2 big
Tomatoes 1
Fresh Green Peas 1 cup
Ginger paste 1 tsp
Garlic paste 2 tsp
Green chillies 2 tsp
Mint & Coriander leaves 1 cup
Water 2 cups
Turmeric 1/2 tsp
Red Chilli Powder 1 tsp
Garam Masala 1 tsp
Salt
Juice of lemon 1 tsp
Ghee/Oil 3tbsp
Cumin seeds 1 tsp
Cloves 3
Cardamom 4
Bay leaves 2 small leaves
Cinnamon 3 small sticks
Ghee/Oil 3tbsp
Cumin seeds 1 tsp
Cloves 3
Cardamom 4
Bay leaves 2 small leaves
Cinnamon 3 small sticks
Method Of Preparation
1. Wash the rice well and keep it aside.
2. Chop the tomatoes mint & coriander leaves
3. Coarsely grind the ginger, garlic & green chillies
4. Cut the potatoes into cubes
5. Thinly slice the onions & keep it aside
6. In a heavy bottomed pan, add oil or ghee or both
7. Add the cumin seeds, cloves, cinnamon, cardamoms & bay leaves
8. When they start to splutter, add the onions... Sauté till they turn translucent.
9. Add the coarsely ground paste. Sauté till the raw smell disappears
10. Now add the mint & coriander leaves. Sauté till the leaves shrink & the raw smell disappears
11. Add the potatoes. Sauté for about a minute
12. Now add the tomatoes. Sauté well. Add salt & let the tomatoes cook on low flame. The water from the tomatoes needs to dry up before u add the rice.
13. Add the green peas and sauté for a few seconds.
14. Add the rice, turmeric powder, chilli powder & home-made garam masala and sauté on medium-low flame for about a minute or two
15. Add 2 cups of water, add the juice of lemon and cook on low flame for 15 minutes or till done.
16. Remove the lid only after 10 minutes
17. Serve hot with the cucumber raita or the raita of your choice, pickle & pappad
2. Chop the tomatoes mint & coriander leaves
3. Coarsely grind the ginger, garlic & green chillies
4. Cut the potatoes into cubes
5. Thinly slice the onions & keep it aside
6. In a heavy bottomed pan, add oil or ghee or both
7. Add the cumin seeds, cloves, cinnamon, cardamoms & bay leaves
8. When they start to splutter, add the onions... Sauté till they turn translucent.
9. Add the coarsely ground paste. Sauté till the raw smell disappears
10. Now add the mint & coriander leaves. Sauté till the leaves shrink & the raw smell disappears
11. Add the potatoes. Sauté for about a minute
12. Now add the tomatoes. Sauté well. Add salt & let the tomatoes cook on low flame. The water from the tomatoes needs to dry up before u add the rice.
13. Add the green peas and sauté for a few seconds.
14. Add the rice, turmeric powder, chilli powder & home-made garam masala and sauté on medium-low flame for about a minute or two
15. Add 2 cups of water, add the juice of lemon and cook on low flame for 15 minutes or till done.
16. Remove the lid only after 10 minutes
17. Serve hot with the cucumber raita or the raita of your choice, pickle & pappad
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