Peas & Potato Tehari

Quick & easy rice dish enhanced with spices, ghee and vegetables.

Time: 15 minutes


Serves: 2

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  1. 1 cup basmati rice
  2. 1 medium-sized potato, peeled and cut into small pieces
  3. 1/2 cup green peas (fresh or frozen)
  4. 1 medium-sized onion, chopped
  5. 1 teaspoon finely chopped ginger
  6. 2 green chillies, chopped (optional)
  7. 2 tablespoons ghee
  8. 2 teaspoons cumin seeds
  9. 1/4 teaspoon asafoetida
  10. 3 cloves
  11. 1 small cinnamon stick (1 inch approximately)
  12. 1 teaspoon turmeric powder
  13. 1 teaspoon coriander powder
  14. 3/4 teaspoon red chilli powder or to taste
  15. Salt to taste


  1. Wash the rice and soak it for 15 minutes.
  2. Heat ghee in a broad pan or pot, add cumin seeds and allow them to splutter. Add asafoetida, cloves and cinnamon stick. Saute for 5 seconds.
  3. Add the chopped onions and potatoes. Saute for 2-3 minutes or till the onions turn light golden brown in colour.
  4. Add the peas, chopped ginger, salt, turmeric powder, red chilli powder and coriander powder. Mix well and saute for 30 seconds.
  5. Add 2 cups of water and bring it to a boil.
  6. Add the soaked rice and mix gently.
  7. Cover the pot and cook on high heat for 1 minute. After 1 minute, reduce the heat to the lowest possible setting and let it cook for 15 minutes. Please do not uncover the pot before 15 minutes as it will allow the steam to escape and the rice will not be cooked properly.
  8. Turn off the heat after 15 minutes and indulge into this flavourful rice.
  9. Serve hot with pickle & papad.

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