Mutter Ki Tehari | How to make Mutter Ki Tehari

By Sujata Shukla  |  31st Jan 2016  |  
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  • Photo of Mutter Ki Tehari by Sujata Shukla at BetterButter
Mutter Ki Tehariby Sujata Shukla
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About Mutter Ki Tehari Recipe

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

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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