Gobi Matar Tehri is a traditional one-pot rice dish from the Uttar Pradesh region of India. Gobi (cauliflower) and matar (green peas) are cooked with fragrant basmati rice and an aromatic blend of whole and ground spices. The result is a hearty, wholesome meal with soft, fluffy rice grains, tender vegetables and a subtle yet complex flavour.
Sunrise tip: For an extra depth of flavour, lightly roast the whole spices before adding them to the pan. This releases their essential oils and enhances their aroma.
Time: 2 minutes
Heat refined oil in a kadai/ pan over medium heat. Add ghee, whole cumin, ginger paste, finely chopped onions and stir.
Sauté for 30 seconds until they start to sizzle and release their aroma.
Time: 5 minutes
Then add Sunrise Red Chilli powder, Sunrise Coriander powder, Sunrise Turmeric powder, finely chopped tomatoes.
Stir-fry for 2-3 minutes until the tomatoes turn mushy.
Add Sunrise Biryani Masala and mix it well.
Time: 5 minutes
Add the fried cauliflower florets and green peas to the to the masala.
Stir well to coat the vegetables with the spices. Sauté for 5 minutes.
Time: 30 minutes
Add the soaked rice to the pan. Cook for 3 to 5 minutes.
Pour in some water, salt and stir gently. Now, cover it with a lid and let it cook for 25 minutes.
Time: 1 minute
Uncover the pan and gently fluff the rice with a fork. Transfer the Gobi Matar Tehri to a brass pot.
Garnish with chopped coriander leaves, Sunrise Biryani Masala, golden fried onion and serve hot.
Accompaniment: Plain yoghurt or raita
Side Dish: Papad or pickle