Mutter Ki Tehari | How to make Mutter Ki Tehari

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BySujata Shukla
Created on 31st Jan 2016
  • Mutter Ki Tehari, How to make Mutter Ki Tehari
Mutter Ki Tehariby Sujata Shukla
  • Mutter Ki Tehari | How to make Mutter Ki Tehari (13 likes)

  • 0 reviews
    Rate It!
  • By Sujata Shukla
    Created on 31st Jan 2016

About Mutter Ki Tehari

A fragrant rice dish from Eastern Uttar Pradesh in India made with Basmati rice and fresh green peas. The authentic recipe for this traditional dish is from my sister in law Kusum Dutt. As Kusum explained to me, there are two versions of Tehari: one is made with potato, carrot and cauliflower, using haldi (turmeric) and the other is the one made with green peas and where turmeric is not added. This is a great one pot easy to make dish for an elaborate Sunday lunch, serve it with a fresh salad and a simple boondi raita.

Mutter Ki Tehari, a succulent delicacy which is famous all over the world. Mutter Ki Tehari is one dish which makes its accompaniments tastier. With the overflow of flavours, Mutter Ki Tehari has always been everyone's favourite. This recipe by Sujata Shukla is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Mutter Ki Tehari, just the perfect situation when you realise that you need to know how to make the perfect Mutter Ki Tehari. So, at that time you can try out this delicious recipe by Sujata Shukla. The recipe of Mutter Ki Tehariis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Mutter Ki Tehari is 20 minute. This recipe of Mutter Ki Tehari is perfect to serve 2. Mutter Ki Tehari is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time60mins
  • Cook Time20mins
  • Serves2People
Mutter Ki Tehari

Ingredients to make Mutter Ki Tehari

  • 1 cup Basmati Rice
  • 1 1/2 cups water to soak the rice
  • 4-5 Cloves
  • 1/2 inch Cinnamon (Dalchini) piece
  • 8-10 Black peppercorns
  • 2-3 Big Black Cardamom (Badi Elaychi)
  • 1 Dry red chilli
  • 3-4 tablespoons Desi Ghee
  • 1/4 cup Onions sliced
  • 1/4 cup Tomato sliced
  • 1/2 inch piece Ginger
  • 1 cup Fresh Peas
  • 1/4 cup Coriander leaves (Dhania/ Cilantro) chopped
  • 1 Bay leaf (Tej Patta)
  • 2 Cups Water
  • Salt to taste

How to make Mutter Ki Tehari

  1. Wash and soak the rice for 1 hour before cooking
  2. Chop and mince the onions, tomatoes, ginger and coriander leaves.
  3. Soak the peas in a cup of water. I find it helps them cook faster as well as retain their plump look.
  4. Heat the ghee in the pressure cooker or a thick bottomed pan.
  5. Add all the whole spices and red chilli and saute for 2 minutes on a low flame.
  6. Add onions, saute on a low flame for 2-3 minutes till they begin to brown. Add Ginger, tomatoes and the soaked peas.
  7. Add the chopped coriander leaves, Bay leaf and the rice. Strain out as much water as possible.
  8. Add in the salt, water and stir it well.
  9. Pressure cook for 1 whistle on high and then simmer on low flame for 3-4 minutes. If using a pan, bring to a boil and then simmer on low flame for 10-15 minutes, stirring occasionally, till the rice and peas are cooked.
  10. Turn off the stove and let the cooker release steam and open on its own so that the Tehari is nicely cooked.
  11. Serve hot with salad, raita and with slices of brinjal marinated and fried.
My Tip: Use whole spices, fresh coriander leaves and equal volumes of raw rice and peas, to get that authentic taste. I have used a pressure cooker to make the Tehari, but a thick bottomed pan would be good too, though you need to check that the rice does not get burned at the bottom. Be sure to use Basmati Rice and Desi Ghee, it makes all the difference to the flavour. The aroma wafting through the house as you cook, is a reward by itself.

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