Awadhi Style Taheri (Vegetable Rice Pulao) Recipe
Awadhi Style Taheri, or Vegetable Rice Pulao, is a fragrant and flavorful mixed rice dish that beautifully blends aromatic spices with tender vegetables. Rooted in the rich culinary traditions of Awadh (also known as Oudh), this dish offers a subtle, yet captivating taste thanks to the use of curd (yogurt) in the gravy. The addition of curd gives the rice a smooth and creamy texture, enhancing the overall richness of the dish. Perfect for a hearty lunch, it pairs wonderfully with refreshing cucumber raita. Whether you are hosting a gathering or preparing a special meal for your family, this traditional recipe is sure to impress.
Ingredients for Awadhi Style Taheri (Vegetable Rice Pulao)
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 1/2 cups |
| Potatoes (Aloo), cubed | 1 |
| Carrot (Gajjar), cubed | 1 |
| Green peas (Matar) | 1/2 cup |
| Cauliflower (Gobi), small florets | 1 cup |
| Green beans (French beans), chopped | 8 pieces (2-inch length) |
| Onion, finely chopped | 1 |
| Onions, sliced and fried (for garnish) | 2 |
| Green chillies, slit | 2 |
| Ginger, finely chopped | 1-inch piece |
| Garlic, finely chopped | 4 cloves |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Mint leaves (Pudina) | 2 sprigs |
| Coriander leaves (Dhania) | 2 sprigs |
| Red chilli powder | 1 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt, to taste | As needed |
| Oil (for cooking) | As needed |
| Whole spices | |
| Bay leaves (Tej Patta) | 1 |
| Black cardamom (Badi Elaichi) | 1 |
| Whole black peppercorns, crushed | 7 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cloves (Laung) | 3 |
| Cinnamon stick (Dalchini) | 1-inch piece |
Preparation Time
| Activity | Time |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 35 minutes |
| Total Time | 50 minutes |
Instructions for Making Awadhi Style Taheri (Vegetable Rice Pulao)
-
Prepare the Whole Spices
Heat a pressure cooker over medium heat and add oil. Once the oil is hot, toss in the whole spices: bay leaf, black cardamom, black peppercorns, cardamom pods, cloves, and cinnamon stick. Sauté these spices for a minute or until they release a fragrant aroma. -
-
Sauté the Aromatics
Next, add finely chopped onions, ginger, garlic, and slit green chillies to the cooker. Sauté everything until the onions turn golden brown and translucent, allowing the flavors to meld together beautifully. -
Add the Vegetables
Now, add the cubed potatoes, carrots, green beans, cauliflower, and peas to the pot. Stir-fry these vegetables for about 5 minutes, allowing them to soften slightly while absorbing the spice-infused oil. -
Incorporate the Spices
Sprinkle in the red chilli powder, turmeric powder, coriander powder, and salt. Stir everything well, making sure the spices coat the vegetables evenly. -
Add the Curd (Yogurt)
At this stage, add the curd (yogurt) to the mixture, stirring well to combine. The yogurt helps to create a rich, smooth base for the rice, giving the dish its signature Awadhi texture. -
Add the Rice
Rinse the basmati rice thoroughly to remove excess starch. Add the soaked rice to the cooker and mix it gently with the spiced vegetable mixture. Be sure that the rice is evenly coated with the yogurt-spiced mixture. -
Cook the Rice
Pour in 2 1/2 cups of water and check for salt. Stir gently and bring the mixture to a boil. Close the lid of the pressure cooker and cook for 3 whistles. Once the cooking time is complete, allow the pressure to release naturally. -
Garnish and Serve
Once the pressure cooker has cooled down, open it and fluff the rice with a fork. Garnish the Awadhi Style Taheri with fried onions for an added touch of flavor and texture.
Serving Suggestions
Serve this aromatic and flavorful Awadhi Style Taheri with a cool and refreshing Cucumber Raita to balance the spices and enjoy a complete, satisfying meal. This dish is perfect for a special lunch, offering a beautiful mix of textures and tastes that are sure to please any palate.
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 270-320 kcal |
| Protein | 4-5g |
| Carbohydrates | 40-45g |
| Dietary Fiber | 5-6g |
| Fat | 10-12g |
| Sodium | Varies with salt added |
| Sugars | 5-6g |
Tips for Perfect Awadhi Style Taheri
- Rice Texture: For best results, use aged basmati rice. It will give the dish a fluffy, non-sticky texture that is characteristic of Awadhi biryanis and pulaos.
- Vegetable Variations: You can adjust the vegetables to your liking, adding or omitting based on seasonal availability. Potatoes, carrots, and peas are a traditional choice, but other vegetables like bell peppers or beans can be added for variety.
- Spice Level: Adjust the amount of green chillies to suit your taste preference. You can also temper the level of red chilli powder for a milder or spicier version.
This Awadhi Style Taheri is more than just a vegetable pulao; it is a tribute to the culinary heritage of Awadh, where every bite is rich in flavor and history. The combination of yogurt, whole spices, and mixed vegetables makes it a dish that is perfect for special occasions or as a comforting weekday lunch.
