Last Updated on December 14, 2020 by Chef Mireille
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This Tahiri Vegetable Pulao is a flavorful rice dish that is a perfect complement to any meal. This particular pulao recipe is a part of the Awadhi cuisine of Uttar Pradesh.
I had made this aromatic vegetable pulao when I made a mini thali way back at the end of 2016, but I’ve only posted the Nimona Ki Matar and Sookhi Ki Dal. It’s time to complete the thali.
Even with not all the recipes posted yet, a complete meal can be had with just this Taheri, Sookhi Tadka Dal, Lucknowi Chicken Curry and Matar Ka Nimona our Mangodi.
Making a thali is an interesting way to challenge yourself to learn the intricacies of just one Indian cuisine. I love discovering the subtle differences that occur from one state to the next and sometimes major differences that occur between North Indian cuisine and Southern cuisine.
Ingredients
- mustard oil
- bay leaves
- cinnamon stick
- cloves
- black cardamom
- green cardamom pods
- ginger garlic paste
- tomato
- ground turmeric
- red chile powder
- ground coriander
- garam masala
- potatoes
- carrots
- frozen green peas
- Basmati rice
- salt
- lemon juice
- cilantro leaves
How to Make Vegetable Pulao
- Fry the spices in oil.
- Add the veggies and water. Let steam.
- Add the rice and let it cook.
- Add the lemon juice and mix.
What to Eat with Tahari
This flavorful veg pulao is a perfect complement to any curry or even grilled meats…or if you’d prefer to keep it vegetarian, try it with some Paneer Tikka!
You may also enrich your Tahari experience by pairing it with slices of raw daikon or radish, or with some coriander chutney.
For a fuller Indian cuisine experience, try this Uttar Pradesh vegetable pulao in a Thali.
What is a Thali?
Every state of India has thali’s to represent the state. This is a feast on one platter. There will be several varieties of rice and flatbreads, accompanied by a series of vegetable and (when using) meat curries, dal, fried snacks like pakora and will end with a delicious dessert.
Many countries have similar platters like Indonesian Rijstafel.
Indian Thali’s
Here are some of the thali’s I’ve done in the past.
Tahiri Vegetable Pulao with UP Thali
Below is a photo of an amazing mini Thali I made. I love the Uttar Pradesh vegetable pulao right at the center and how it goes so well with the rest of the dishes.
All the aromatic spices make this easy vegetable pulao hard to resist!
Variations
- You can make this tahari recipe in an Instant Pot if you have one.
- You may use canned green peas instead of frozen.
- Also, you can use frozen, cut-up, and ready-to-cook vegetables for a quicker prep time.
How to Store Your Vegetable Tehri
You can keep your veg tehri in an airtight container and refrigerate it. It can last for 2-3 days.
Tahiri – Uttar Pradesh Style Vegetable Pulao Recipe
Ingredients
- 1 tablespoon mustard oil
- 3 bay leaves
- 2 cinnamon stick
- 4 cloves
- 3 black cardamom
- 4 green cardamom pods
- 1 tablespoon ginger garlic paste
- 1 chopped tomato
- ½ teaspoon ground turmeric
- 1 teaspoon red chile powder
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- 1 cup peeled and diced potatoes
- 2 large carrots peeled and diced
- 1 cup frozen green peas
- 1 ½ cups Basmati rice
- Salt to taste
- 1 tablespoon lemon juice
- Chopped cilantro leaves optional garnish
Instructions
- Heat oil in a pot. Add bay leaves, cinnamon, cloves, black cardamom and green cardamom. Fry until it becomes fragrant.
- Add ginger garlic paste. Fry for 1 minute. Add tomato and dry spices.
- Add vegetables and ¼ cup water. Cover the pot and let the vegetables steam for 10 minutes on medium heat.
- Add rice. salt and 2 ½ cups water. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes, until rice is tender.
- Add lemon juice and stir to combine.
Notes
Nutrition
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Wow, Mir wish i get that thali plate rite now from my lappy screen. Tahiri looks very colourful and a satisfying meal. Inviting dish.
thanks – it definitely was a flavorful pulao
That is a mouthwatering thali! Photos have come out really good and like the new look of the blog, looks like you made a few changes here and there.
thanks – yes a few changes
This is my favorite rice dish for dinner on cold winter days. I love the thali and everything in it.
thanks – yes the awadhi cuisine is quite flavorful
A mouthwatering and colorful pulao there. I always find that black cardamom is too pungent to my taste. Would love to know your experience with black cardamom. I agree that preparing a thali is very challenging.
It is very earthy and woodsy but when taken with other spices it adds a nice smoky taste to the dish, in my opinion. It’s like fenugreek (methi) a little goes a long way
You are tempting me to take up thaali theme for my next BM. So many different varieties. I love how you choose different regions for your spread.
it is quite interesting to learn about the differences between the different states
That is a colorful and delicious looking vegetable pulao. The whole UP thali looks amazing Mir.
Thanks I thoroughly enjoyed this thali
Thats amazing Mir, feeling happy to see my side of food at your blog. Really tahiri is so comforting food in winter.
I am glad you like the platter and Tahiri was so delicious – I enjoyed it thoroughly!
A delicious looking thali. I’ve yet to post a full thali on my blog. Tahiri pulao is something that hubby and I enjoy on its own with yogurt or kadhi.
Wow Mir! Look at that thali! You are amazing me with each and every different recipe that you post. This is a very flavorful rice and I am yet to make it. Bookmarking to try soon!
what a labour of love, and hats off to presenting us a full thali ! the pulao looks very flavourful, and a must try !
yes – thali though a lot of work was so delicious
Mouthwatering dish, looks delicious Mir.
Long back, once my maid, who was from UP, made this and whole my family loved it. You reminded me of that. Bookmarking your recipe…Will try it at the earliest.
definitely a flavorful pulao – time to make it for them again!
Delicious Tahiri, the speciality of UP. So flavourful loaded with assorted vegetables. I remember having relished it in my friend’s house.
I agree it is so full of flavor. Definitely my favorite of all regional Indian veg pulao
I did not know that a thali represented dishes from the same region (province?). I noticed that you wrote black cardamom but green cardamom pod. When a recipe calls for cardamom is it left whole, cracked/pounded? Does it matter? Are the seeds in a cardamom ever used alone?
I was planning to make an Indian meal tomorrow. I have paneer to use in the main dish and now have vegetable rice!
The recipe uses both black and green cardamom. The cardamom is used whole without being cracked. In some recipes, usually dessert recipes only the seeds may be used. You must let me know how you enjoy the rice.
Thank you. I did always use them whole but was never sure.
I will let you know how I liked the recipe!