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    North Indian
    Vegetarian
    Gluten-free
    Beginner
    For 2 people

    Gobi Matar Tehri Recipe: A Spiced Veggie Rice Delight


    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.

    Ingredients

    • Sunrise Biryani Masala

      2 tsp

    • Basmati Rice (soaked for 2 hours)

      250 g

    • Cauliflower (fried florets)

      1 medium

    • Onion (finely chopped)

      3 tsp

    • Sunrise Red Chilli Powder

      1 tsp

    • Sunrise Coriander Powder

      2 tsp

    • Whole Cumin

      1 tsp

    • Ginger Paste

      2 tsp

    • Refined Oil

      20 ml

    • Ghee

      15 ml

    • Tomato (finely chopped)

      2 medium

    • Coriander Leaves (finely chopped)

      to garnish

    • Sunrise Turmeric Powder

      1 tsp

    • Green Peas

      100 g

    • Onion (golden fried)

      to garnish

    • Sugar

      optional

    • Salt

      to taste

    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.

     

    Steps

    Step 1: Sauté the aromatics

    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.

     

    Step 2: Add the tomatoes & spice powders

    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.

     

    Step 3: Add the vegetables

    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.

     

    Step 4: Add rice and water

    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.

     

    Step 5: Fluff and serve

    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.

     

    Goes Best With

    Accompaniment: Plain yoghurt or raita

    Side Dish: Papad or pickle