Aloo Matar Pulao, or Tehri, is a vegetable rice dish from Uttar Pradesh. This one pot meal is quick to prepare with mild flavours.
- Ingredients notes
- Serving suggestion
- Storage
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.
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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.
Note – 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.
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.
Masoor Dal Khichdi, also known as Kitchri, is a wholesome and comforting Indian dish made with a simple combination of rice and red lentils. It’s incredibly easy to prepare, making it a go-to meal for busy days or when you crave something warm and satisfying.
- Dal Khichdi
- Ingredients notes
- Serving suggestion
- Storage
Growing up, I enjoyed many variations of khichdi, each made with different types of lentils, such as yellow moong dal, toor dal, and more.
However, this version, made with red lentils (masoor dal) and rice is often made too. It’s wholesome, creamy, and comforting.
Including a variety of khichdis in our everyday menu is a great way to enjoy comforting and wholesome meals while keeping things exciting. From the flavourful Vaghareli Khichdi , infused with tempering spices, to the robust Masala Khichdi, and the nutrient-packed Vegetable Khichdi and my nan’s Dudhi Khichdi each version offers a unique taste. These versatile dishes are quick to prepare, easily customisable, and perfect for any time of the day!
It’s perfect as it is with a dollop of ghee, or enjoyed with pickles and papad. Khichdi and Gujarati kadhi is a staple Gujarati meal that is warming and filling.
For making khichdi, usually people choose short-grain, starchy rice like Gobindobhog, Sona Masoori, or Kolam, as they cook quickly and lend a creamy texture to the dish. Basmati can also be used but avoid aged, firm varieties since they don’t break down easily.
Dal Khichdi
Every cuisine has its quintessential comfort food, and for many Indians, khichdi holds that special place. Dal khichdi is a simple yet flavorful dish made by boiling rice and lentils—typically red lentils (masoor dal), mung lentils (moong dal), or sometimes chana or urad lentils—with basic spices and salt.
Variations abound based on personal preferences and regional traditions. Some recipes incorporate aromatic spices, while others add vegetables like potatoes, peas, or carrots for extra nutrition.
Khichdi is easy to prepare on the stove top, pressure cooker or Instant pot. Most Indian families love to use pressure cooker for any Khichdi recipes.
Ingredients notes
Red Lentils – I’ve used red lentils, that I use in making Indian masoor dal too. However, you can easily substitute it with yellow moong dal or split green moong dal.
Rice – My Nan in India used broken basmati rice or jirasar rice to make khichdi. In the UK my grandmother used basmati rice for all the rice dishes, therefore my mum and I use basmati rice which also provides the same consistency as any other rice.
Oil – Any mild flavoured oil. You may use homemade ghee , if you are vegetarian.
Spices :- Turmeric powder, red chilli powder and garam masala. If not using garam masala instead add whole spices such as cloves, cinnamon and bay leaves. Before serving, I make a tempering of cumin, green chillies and red chili powder which is completely optional.
Vegetables – Onion, green chillies, garlic and ginger. Potato and green beans, optional but I highly recommend.
Serving suggestion
Khichdi is traditionally served with accompaniments that elevate its simple flavours.
Common sides include spicy and tangy pickles like lime pickle, crispy papad (poppadoms), and creamy and mild yogurt.
For a wholesome meal, you can serve it with a simple Gujarati ringan bateta nu shaak and Bhakhri .
Storage
Store leftover khichdi in the fridge for up to 3 days. Reheat with a splash of water.
You can also freeze khichdi for up to 3 months.
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!
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Masoor Dal Khichdi
Equipment
- 1 Pan/Pot Instant Pot
Ingredients
Dal Khichdi
- 1 cup basmati rice
- 1 cup masoor dal red lentils
- 1 cup green beans fansi cut
- ¼ cup Potato cut and cubed with the skin
- 2 tablespoon oil
- ½ cup medium onion chopped
- 1 tablespoon garlic and ginger crushed or chopped
- 2 big green chilli
- 1 tablsespoon salt
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
Tadka/Vaghar ( optional )
- 1 teaspoon oil
- ½ teaspoon cumin seeds
- 1 green chilli slit
- ¼ teaspoon red chilli powder
Instructions
Pressure Cooker/Instant Pot
- Clean, wash and soak rice and daal separate for 10-15 minutes. Then discard the water.
- Heat oil in a pressure cooker or instant pot and add whole spices (if using) ginger and green chilli, then add onion and garlic.
- Sauté for one minute, add potato and green beans.
- Fry for few seconds and add rice and daal.
- Add red chilli powder, turmeric powder and garam masala if not using whole spices.
- Add salt and fry mixture for 2 minutes.
- Add 4 cups of water, close the pressure cooker lid and cook till 3 whistle for stovetop pressure cooker. For instant pot 1 minutes on high pressure is sufficient.
- Let the cooker cool naturally.
- If you are going to do a vaghar on the khichdi, in a small pan heat oil, add cumin seeds.
- Once crackle add green chillies, red chilli powder and pour vaghar on cooked khichdi.
- Serve hot.
Pot/Pan on stovetop or slow cooking method
- Begin by tempering the ingredients, sauté onion, then combine the lentils and rice in a heavy-bottomed pan/pot with 5 cups of water and bring it to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25–30 minutes, or until the grains are fully cooked.
- Stir the mixture frequently during cooking, this helps release the starches from the lentils and rice, giving the khichdi its signature creamy texture.
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.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2016.
