Tahiri – Uttar Pradesh style Vegetable Pulao

Thank you for sharing!

Last Updated on December 14, 2020 by Chef Mireille

Tahiri - Uttar Pradesh style Vegetable PulaoTahiri – Uttar Pradesh style Vegetable Pulao is a flavorful rice dish that is a perfect compliment to any meal.

Tahiri – Uttar Pradesh style Vegetable Pulao is a part of the Awadhi cuisine of Uttar Pradesh. I had made this aromatic vegetable pulao when I made this 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. Over the next month, I have the Lucknowi Chicken Curry and Nimish scheduled. Then all you’ll need is the paratha to complete your thali and I will be posting that soon also!

Even with not all the recipes posted yet, a complete meal can be had with just this Taheri, Sookhi Tadka Dal and Matar Ka Nimona aur 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.

Check out some of the other thali’s I’ve done in the past. I would love to know how you did in recreating an Indian thali. Take a photo and tag me on Instagram @chefmireille with #theschizochef and I will feature your photos on my feed!

Indian Thali’s

This flavorful pulao is a perfect compliment to any curry or even grilled meats…or if you’d prefer to keep it Vegetarian, try it with some Paneer Tikka!

See also  20 Mexican Recipes for #CincodeMayo

Taheri with UP Thali

thali -edit

All the aromatic spices make this pulao hard to resist!

Taheri 1 -edit

Taheri - UP style Vegetable Pulao
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Tahiri – Uttar Pradesh style Vegetable Pulao

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Rice
Cuisine: Indian
Servings: 4

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

any variety of vegetables can be used. Cauliflower and green beans are often commonly used.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
Tahiri - Uttar Pradesh style Vegetable Pulao

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See also  Nimish – Uttar Pradesh Cream Pudding

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Usha

    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.

  2. harini

    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.

  3. MPaula

    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!

    • Chef Mireille

      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.

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