Easy Recipe for Tahiri Vegetable Pulao – How to Make Tahari

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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.

Tahiri - Uttar Pradesh Style - Tahiri Vegetable Pulao ready to serve

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.

thali -edit

All the aromatic spices make this easy vegetable pulao hard to resist!

Taheri 1 -edit

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.

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

This version of Tahiri is a popular dish from Uttar Pradesh. Enjoy this Vegetable Pulao loaded with many kinds of veggies and spices and filled with nutrients, color, and flavor!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Rice
Cuisine: Indian
Servings: 4 people
Calories: 368kcal

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.

Nutrition

Calories: 368kcal | Carbohydrates: 73g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 176mg | Potassium: 535mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5711IU | Vitamin C: 29mg | Calcium: 108mg | Iron: 3mg
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!

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Comments

  1. 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. 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. 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.

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