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Matar ki Tehri UP Style – Fresh Peas cooked with Rice & Spices

Matar ki Tehri UP Style – Fresh Peas cooked with Rice & Spices
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A fragrant traditional rice dish from Eastern Uttar Pradesh in India, Matar ki Tehri – made with seasonal Green peas cooked with Basmati rice, subtly spiced and flavoured with Desi Ghee.

Having married into a family from Eastern UP,  I’ve been making my own version of Vegetable Tehri and Matar ki tehri, for many years. However when I wanted an authentic recipe for Tehri, I turned to my sister  in law Kusum Dutt for these step by step instructions.

 

Matar ki Tehri
Matar ki Tehri

As Kusum explained, there are two versions of Tehri: one is made with potato, carrot and cauliflower and using haldi (turmeric) and the other is the one I’m relating here, that is made with green peas and where turmeric is not added. With peas being plentifully available now, this is a great one pot easy to make dish. Serve the Tehri with a simple boondi raita and with marinated and fried slices of eggplant.

Click for the Link to Recipe for:  Boondi Raita 

Boondi Raita_PepperOnPizza.com
Boondi Raita

Matar ki Tehri – Kitchen Hints:

I have made the  Matar ki Tehri in a pressure cooker, but a thick bottomed pan would be good too, though you need to check that the rice doesn’t ‘catch’ at the bottom of the pan. Be sure to use Basmati Rice and Desi Ghee, it makes all the difference to the flavour. The aroma wafting through the house as you cook, is a reward by itself.

For a vegan version, substitute a mild flavoured vegetable oil (olive oil or sunflower oil) for the Ghee, and reduce the quantity of oil to 1 tablespoon.

The rich taste of the matar ki tehri was enhanced by the fresh zero pesticide Roma tomatoes delivered by First Agro Farms through their e-commerce arm,  Sakura Fresh. We at Bangalore are very lucky to have this regular source for purchasing safe vegetables every week.

Ingredients for Tehri_PepperOnPizza.com

 

Use whole spices, fresh coriander leaves and equal volumes of raw rice and peas, to get that ‘authentic’ taste. Spices of good quality will add to the flavour and aroma.

The link below is to a vendor PepperOnPizza is affiliated to. If you make a purchase after clicking the link, I will earn a small commission. I only promote products that I trust and use.

 

 

 

 

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Matar ki Tehri UP Style – Green Peas cooked with Rice and spices Yum
Matar ki Tehri - A fragrant rice dish from Eastern Uttar Pradesh in India, made with seasonal Green peas cooked with Basmati rice in Desi Ghee and subtly spiced
Matar ki Tehri - A fragrant rice dish from Eastern Uttar Pradesh in India, made with seasonal Green peas cooked with Basmati rice in Desi Ghee and subtly spiced
Course Main Dish
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 60 minutes
Servings
cups
Ingredients
Course Main Dish
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 60 minutes
Servings
cups
Ingredients
Matar ki Tehri - A fragrant rice dish from Eastern Uttar Pradesh in India, made with seasonal Green peas cooked with Basmati rice in Desi Ghee and subtly spiced
Instructions
  1. Preparation: Wash and soak the rice for 1 hour before you plan to cook. Slice /mince the onions, tomatoes, ginger and coriander leaves. Soak the peas in a cup of water. I find it helps them cook faster as well as retain some of that 'plump' look.
    Matar ki Tehri - ingredients
  2. Heat ghee in the pressure cooker or thick bottomed pan. Add all the whole spices and red chilli and sauté for 2 minutes on low flame
    Saute spices chilli
  3. Add onions, sauté on low flame for 2-3 minutes till they begin to brown. Add Ginger, sauté for 10 secs
    Matar ki Tehri - saute onions
  4. Add tomatoes, saute for 1 minute. Add the minced coriander leaves. Add Bay leaf, stir.
    Cooking the Matar ki Tehri
  5. Drain the rice and add. Add salt to taste. Add water, stir. Pressure cook till 1 whistle on high and then simmer on low flame for 3-4 minutes
    Add the rice for the Tehri_PepperOnPizza.com
  6. Turn off the stove and let the cooker release steam and  open on its own so that the Tehri is nicely cooked. It is best to move the cooker away from the hot gas ring once you switch it off, so that the rice cooks in its own steam, without burning and catching at the bottom of the pan.
  7. Serve hot, with raita and with slices of brinjal marinated in turmeric and salt and deep fried.
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