Aloo Matar Pulao, or Tehri, is a vegetable rice dish from Uttar Pradesh. This one pot meal is quick to prepare with mild flavours.
This vibrant Indian rice dish is a delightful blend of flavours and textures, combining fragrant basmati rice, tender potatoes, peas and a medley of aromatic spices.
Light yet satisfying, this aloo matar pulao is perfect as a standalone meal or a flavourful side.
It has similarities to vegetable pulao but is milder in flavour with less ingredients.
Rice dishes are a staple in my kitchen, offering variety and comfort in every bite. Chana pulao, with its hearty chickpeas and fragrant spices, is a favourite of all time.
Baby potato pulao brings a twist with garlicky potatoes and aromatic basmati rice. And then there's Tawa pulao, inspired by street-food.
Ingredients notes
Rice - I prefer to use long grain basmati rice. Basmati rice is ideal for Indian pulao due to its long grains, fragrant aroma, and ability to stay fluffy and separate after cooking.
Green Peas - Use fresh, frozen or canned. You can add extra mixed vegetables such as carrots, cauliflower and green beans to enhances its flavour, and texture, making it more colourful and wholesome.
Potato - Regular white or yellow potatoes works best. If worried about double carbohydrate skip it totally.
Oil - use any mild oil such as sunflower, rapeseed or vegetable oil. For an authentic UP style veg tehri recipe use mustard oil.
Onion - Brown onions, white onions, Indian onions known as Bombay Onions or pink onions works best for rice dishes. I don't recommend red or purple onions as they have a darker colour.
Ginger-garlic-green chillies - fresh, frozen or bottled.
Tomatoes - I prefer fresh tomatoes for this pulao recipe, however tinned tomatoes okay to use.
Spices - red chilli powder, turmeric powder, ground cumin and coriander.
Whole spices or garam masala - Whole spices in tadka for rice dishes infuse the oil with deep, aromatic flavours, creating a rich and layered taste throughout the dish.
Garnish
Coriander leaves
Serving suggestion
Tehri is best served piping hot with a side of plain yogurt, cucumber raita or fruit raita. Tangy pickle and papad (poppadoms) and and a fresh salad for a balanced meal.
For a warming meal, add a side of Gujarati kadhi - the mild and sweet flavours pair really well.
Storage
Store leftover tehri in an airtight container and keep in the fridge for up to 3 days. Reheat in the microwave.
You can freeze this dish for up to 3 months but the vegetables will loose some texture upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
Aloo Matar Pulao (Tehri)
Equipment
- 1 Pot/Pan or pressure cooker/instant pot
Ingredients
- 2 cup basmati rice
- ½ cup green peas
- ½ cup potato peeled and cubed
- 4 tablespoon oil
- ½ cup onion
- 6 cloves garlic chopped or crushed
- 3 green chillies slit or chopped
- 1 tablespoon ginger crushed or puree
- ½ cup tomato chopped
- 1 teaspoon turmeric powder
- 2 teaspoon red chili powder
- 1 tablespoon salt
- 3 cup tap water warm water
- ¼ cup fresh coriander leaves
Optional
- 1 teaspoon whole spices cloves, cinnamon, bay leaf
- 1 teaspoon ground cumin coriander
Instructions
- Rinse the rice in running cold water and soak for at least 15 minutes.
- Heat oil in a heavy bottom pan, kadai or pressure cooker whole spices, sauté for a few seconds until aromatic.
- Add sliced onions and garlic and fry 2-3 minutes or until light golden brown.
- Tip in slit chillies, ginger puree, tomatoes and potatoes.
- Saute for a couple of minutes, then add red chilli powder, turmeric powder and ground cumin and coriander. At this stage we like to add tender stems of the corinder too.
- Add garam masala or curry powder if not using whole spices.
- Stir and cook for 2-3 minutes.
- Drain the soaked rice, add rice and green peas it to the pot. Gently mix everything, ensuring the rice is well coated with the spices.
- Pour 3 cups water and salt, give it a stir. If using a pan, allow the water to boil first, then cover and cook on low heat until the rice is tender and water is absorbed (about 15-20 minutes).
- If using a pressure cooker, cook on medium heat for 1 whistle, then turn off the heat and let it release pressure naturally.
- Gently fluff the rice with a fork, garnish with fresh coriander, and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in May 2013.
Achu says
Amazing and love the colors so lip smacking dear!!!!
Javelin Warrior says
This sound so good! And such a colorful mix of ingredients... What a beautiful side to any meal...
Simplyfood says
Looks delicious thanks for linking it to the event.
great-secret-of-life says
perfect one pot meal
Priya Suresh says
Super flavourful rice..I dont mind inviting myself to ur place to enjoy this wonderful spread..Makes me hungry.
Indian Khana says
Yum ....looks colourful n delish
Lifewithspices says
very yummy pilaf..
Rahin says
I was waiting for this recipe ever since u posted a pic on facebook, looks delicious, I am sure your daughter will cherish it and pass it on
Shobha says
Yummy pilaf..mom's recipes are always excellent!