Matar Ki Tehri Recipe - Fragrant rice cooked with spices and fresh peas
A vegetarian Awadhi recipe with basmati rice, -5 cloves (laung), inch cinnamon stick (dalchini). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making Matar Ki Tehri, wash and soak the rice in enough water for 1 hour before cooking
basmati rice(1 cup) - 2
Once it is soaked, drain the water and keep it aside
- 3
Soak the peas in a cup of water, so that it cooks faster and retain some of that 'plump' look
green peas (matar)(1 cup) - 4
Heat ghee in the pressure cooker and add all the whole spices and red chilli and sauté it for 2 minutes on low flame
whole black peppercorns(1 tablespoon)dry red chilli(1)tablespoons ghee(3) - 5
After 2 minutes, add the sliced onions and ginger and sauté it on low flame for 2-3 minutes till they begin to brown
onions - sliced(1/4 cup)tomatoes - sliced(1/4 cup)inch ginger - finely grated(1/4) - 6
Now add the tomatoes and peas and sauté it for another 2 minutes
tomatoes - sliced(1/4 cup)green peas (matar)(1 cup) - 7
After 2 minutes, add coriander leaves, bay leaf and the rice
basmati rice(1 cup)coriander (dhania) leaves - finely chopped(1/4 cup)bay leaf (tej patta)(1) - 8
Add salt according to your taste and mix it well
salt - to taste - 9
Add water and cook on high flame till the pressure cooker releases 1 whistle
- 10
Then simmer it down on low flame and let it cook for more 3-4 minutes
- 11
Once it is done, turn off the stove and let the cooker release steam and open on its own so that the Tehari is nicely cooked
- 12
Serve it hot, either on its own as a one pot meal or else with Lauki Raita, Beetroot Raita or any raita of your choice
Rate this recipe
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Matar Ki Tehri Recipe - Fragrant rice cooked with spices and fresh peas
A vegetarian Awadhi recipe with basmati rice, -5 cloves (laung), inch cinnamon stick (dalchini). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making Matar Ki Tehri, wash and soak the rice in enough water for 1 hour before cooking
basmati rice(1 cup) - 2
Once it is soaked, drain the water and keep it aside
- 3
Soak the peas in a cup of water, so that it cooks faster and retain some of that 'plump' look
green peas (matar)(1 cup) - 4
Heat ghee in the pressure cooker and add all the whole spices and red chilli and sauté it for 2 minutes on low flame
whole black peppercorns(1 tablespoon)dry red chilli(1)tablespoons ghee(3) - 5
After 2 minutes, add the sliced onions and ginger and sauté it on low flame for 2-3 minutes till they begin to brown
onions - sliced(1/4 cup)tomatoes - sliced(1/4 cup)inch ginger - finely grated(1/4) - 6
Now add the tomatoes and peas and sauté it for another 2 minutes
tomatoes - sliced(1/4 cup)green peas (matar)(1 cup) - 7
After 2 minutes, add coriander leaves, bay leaf and the rice
basmati rice(1 cup)coriander (dhania) leaves - finely chopped(1/4 cup)bay leaf (tej patta)(1) - 8
Add salt according to your taste and mix it well
salt - to taste - 9
Add water and cook on high flame till the pressure cooker releases 1 whistle
- 10
Then simmer it down on low flame and let it cook for more 3-4 minutes
- 11
Once it is done, turn off the stove and let the cooker release steam and open on its own so that the Tehari is nicely cooked
- 12
Serve it hot, either on its own as a one pot meal or else with Lauki Raita, Beetroot Raita or any raita of your choice
Rate this recipe
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