How to make Marwari Tahiri - Vegetable tahiri made in authentic Marwari style.

This recipe is from FoodFood TV channel & has featured on Maa ki Dal.

Main Ingredients : Basmati rice (बासमती चावल),

Cuisine : Rajasthani

Course : Rice

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Marwari Tahiri Recipe Card

Marwari Tahiri

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Marwari Tahiri checkout Jeera Rice, Jodhpuri Vegetable Pulao, Vegetable Biryani, Erra Sadam . You can also find more Rice recipes like Creamy Red Rice Risotto, Makkai Palak Pulao, Corn Paprika Rice, Gulbadan Pulao.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Marwari Tahiri Recipe

  • Basmati rice parboiled 2 1/2 cups

  • Red lentils split(masoor dal) soaked and half cooked 2 1/2 cups

  • Ghee 3 tablespoons

  • Butter 2 tablespoons

  • Cinnamon 2 inches

  • Cloves 2-3

  • Bay leaves 2

  • Dried red chillies 2

  • Onion sliced 1 small

  • Garlic finely chopped 1 tablespoon

  • Ginger-green chilli paste 2 tablespoons

  • Green capsicum finely chopped 1/4

  • Green peas boiled 2 tablespoons

  • Carrot boiled 1 small

  • Tomatoes pureed 2 medium

  • Gatte 1/4 cup

  • Red chilli powder 2 tablespoons

  • Turmeric powder 1 1/2 tablespoons

  • Salt to taste

  • Fenugreek powder 1 tablespo

  • Coriander powder 2 tablespoons

  • Chaat masala 1 teaspoon

  • Onion sliced 1 teaspoon

  • Dried fenugreek leaves (kasoori methi) a pinch

  • Cashewnuts fried 7-8


Step 1

Heat 1 tablespoon ghee and 1 tablespoon butter in a handi. Add broken cinnamon, cloves, torn bay leaves, broken dried red chillies and onions.

Step 2

Sauté till onions are well browned. Add garlic and sauté for 1 minute. Add 1 tablespoon ginger-green chilli paste, mix and sauté for 1 minute.

Step 3

Add capsicum, green peas and carrot and sauté for 2 minutes.Add pureed tomatoes, mix and add gatte. Mix and cook for 2 minutes.

Step 4

Add 1 cup masoor dal, mix and cook for 1 minute. Add 1 tablespoon red chilli powder, 1 tablespoon turmeric powder, salt and mix. Add 1½ cups rice and mix well.

Step 5

Add 1 tablespoon fenugreek powder and mix well. Cook for 1 minute. Remove from heat and set aside.Heat remaining butter and 2 tablespoons ghee in a non-stick pan.

Step 6

Add remaining ginger-green chilli paste and sauté for 1 minute.Add remaining dal, remaining red chilli powder, remaining turmeric powder, coriander powder, ½ teaspoon fenugreek powder and chaat masala. Mix well and cook for 2 minutes.

Step 7

Apply 1 teaspoon ghee on the base of another handi. Spread a layer of 1 cup white rice, ½ a layer of cooked dal mixture and lastly a layer of ½ of the cooked rice.

Step 8

Spread another portion of white rice, top with a layer of remaining cooked dal mixture and lastly remaining cooked rice layer. Spread remaining white rice on top, cover and cook for 2 minutes.

Step 9

Switch off heat, open lid and press lightly. Transfer tahiri in a serving dish. Garnish with fried onions, dried fenugreek leaves, chopped coriander leaves and fried cashew nuts. Serve hot.