Tahri is a traditional rice preparation from North India, especially popular in Uttar Pradesh and Bihar. It’s similar to a vegetable pulao but with a more rustic spice profile and a generous mix of vegetables. This version combines basmati rice with green peas, potatoes, and cauliflower, flavored with whole spices like cloves, black cardamom, and cumin seeds.
Cooking the vegetables with the spices before adding rice allows the flavors to penetrate deeply. The combination of vegetable oil and ghee gives the dish a balanced richness — the oil prevents burning, while the ghee adds a subtle aroma.
Vegetable Tahri is a comforting one-pot meal that pairs beautifully with raita, papad, or pickle. It’s also great for tiffin boxes as it stays flavorful when cooled.
Prep the Rice
Rinse basmati rice 2–3 times until water runs clear.
Soak in 2 cups water for 30 minutes, then drain.
Build the Flavor Base
Heat oil and ghee together in a heavy-bottomed pan over medium-high heat
Add asafetida and cumin seeds; let them sizzle for 3–4 seconds.
Add cloves, peppercorns, and black cardamom; sauté for 4–5 seconds until aromatic.
Cook the Vegetables
Add onions and sauté until golden brown (5–6 minutes)
Stir in tomatoes and cook for 1 minute.
Add peas, potatoes, and cauliflower; cook for 2–3 minutes, stirring often.
Add Spices & Rice
Sprinkle in coriander powder, chili powder, turmeric powder, garam masala, and salt. Cook for 1 minute.
Add drained rice; stir gently to coat grains with spices and vegetables.
Cook the Tahr
Pour in 2 cups water; stir once
Cover with a lid, reduce heat to low, and cook for 20–25 minutes until rice is tender and water is absorbed.
Rest & Serve
Remove from heat; let rest for 5 minutes
Fluff gently with a fork.
Serve hot with raita, pickle, and papad.
Tips and Tricks
- Don’t over-stir rice — Prevents breaking grains and keeps tahri fluffy.
- Add variety — Carrots, beans, or capsicum can be added for more color and nutrition.
- Extra aroma — Add a small bay leaf or cinnamon stick with the whole spices.
- For richer flavor — Replace some water with light vegetable stock.
- Make it vegan — Replace ghee entirely with oil.
Frequently Asked Questions
Tahri often uses more turmeric, giving it a yellowish color, and is more rustic, while pulao is milder and more aromatic.
Yes, cook for 1 whistle on low heat, then let pressure release naturally.
Increase chili powder or add chopped green chilies with the onions.
Yes, but soaking gives fluffier, evenly cooked grains.
