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Matar ki Tehri UP Style – Green Peas cooked with Rice and spices

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 with whole Indian spices
Prep Time10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Course: Main Dish
Cuisine: Indian
Servings: 2 cups
Author: Sujata Shukla


  • 1 cup basmati rice
  • 1.5 cups water to soak the rice
  • 4 - 5 Cloves
  • ½ inch piece cinnamon
  • 8 - 10 black pepper
  • 2 - 3 Big Black cardamom Badi Elaychi
  • 1 dry red chilli
  • 3 - 4 tablespoons ghee Vegan version: sunflower or olive oil 1 tablespoon
  • ¼ cup Onions sliced
  • ¼ cup tomato sliced
  • ½ inch piece ginger minced
  • 1 cup Green peas
  • ¼ cup coriander leaves minced
  • 1 Bay leaf Tej Patta
  • 2 cups water
  • to taste salt


  • 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
  • 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
  • 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
  • Add tomatoes, sauté for 1 minute Drain and add the peas. Stir. Add the minced coriander leaves. Add Bay leaf, stir.
    Cooking the Matar ki Tehri
  • 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
  • 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.
  • Serve hot, with raita and with slices of brinjal marinated in turmeric and salt and deep fried.