Tahari Rice (Instant Pot + Stove Top)

Tahari Rice is an aromatic vegetable rice pulao, that's perfect for a quick meal. It's easy to make, and a total comfort food that's also actually very healthy. I've included both Instant Pot & Stove Top methods for it in the recipe card, and also have a video for how to make it in the IP!

Tahari Rice was introduced to me by a dear friend and neighbor of mine, who used to lovingly send it to me whenever she made it, because she knew how I loved it.

I finally learned how to make this easy, and highly adaptable rice recipe from her, and it's one of my go to recipes when I don't feel like cooking or need to make dinner in a hurry.

I learned how to make it on stove top first, but now have adapted the recipe to making it in the instant pot. While making it on stove top is very fast too, it's even faster and more hands off when made in the instant pot.

Why You'll Love This Recipe

• It's probably one of the fastest meals you'll make, and in the Instant Pot it takes only 15 minutes! That's faster than pizza delivery.
• You can swap out the frozen veggies for fresh vegetables or just use potatoes. Add any vegetable you have on hand. Traditionally, peas, cauliflower, carrots and potatoes are used to make tahari rice, but honestly I've made a lot of variations over the years and it always turns out really delicious.
• If you're making it in the instant pot, you don't even need to soak the basmati rice. Just rinse it! In fact in the video, I forgot to rinse the rice, and it still came out perfect.
• Don't want to add all the spices? Worry not, you can just do with the basic trio of spices used in Pakistani cuisine: salt, red chilli powder, and turmeric.
• Don't have bay leaves or cumin? You can even skip that!

Step by Step Instructions for IP

NOTE: For Full Recipe Ingredients & Instructions Scroll to the Recipe Card Below. Stove Top & Instant Pot Instructions are included in the recipe card.

• Turn on saute mode on your Instant Pot. Add oil, and when it is hot add cumin and bay leaves. Saute for 1-2 minutes.
• Then add the onion, and saute for 2-3 minutes until light golden.
• Add tomatoes, and cook for 1-2 minutes.
• Add the mint and mix.

• Now add the spices and saute.
• Add the ginger garlic paste and saute for a few minutes.
• Now add the frozen vegetables and mix.
• Add the potatoes and mix well.

• Add rice and give another mix.
• Add water, mix and make sure the rice is covered with water and nothing is sticking to the bottom of the pot. Cancel saute mode.
• Pressure cook for 5 minutes and 5 minutes after the cooking time is completed, do a quick release (move the pressure valve from sealing to venting) and open the lid after the pin has dropped.
• Gently fluff the rice and immediately serve.

FAQS

What to Serve with It

Tahari rice is a complete meal in itself, so you can serve it with some sides such as:

Chicken Seekh Kabab

Easy Raita Recipe

Kachumbar Salad

Instant Pot Tehri Rice

Tehri is a super quick vegetable pulao that's made even faster in the instant pot. Serve with raita and salad, it's absolutely delicious.

5 from 5 votes

Print Pin Rate

Course: Main

Cuisine: Pakistani, Pakistani/Indian

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 6

Calories: 353kcal

Author: Wajeeha Nadeem

Ingredients

• ▢ 4 tbsp oil
• ▢ 2 bay leaves
• ▢ 1 tsp cumin seeds
• ▢ 1 medium onion finely chopped.
• ▢ 2 medium tomatoes finely chopped.
• ▢ 1 tsp mint leaves optional
• ▢ 1 tsp Salt
• ▢ 1 tsp red Kashmiri chilli powder
• ▢ 1/2 tsp turmeric powder
• ▢ 1/2 tsp coriander powder
• ▢ 1/2 tsp cumin powder
• ▢ 1 tsp ginger garlic paste
• ▢ 1 cup frozen mixed vegetables
• ▢ 1 potato chopped into large chunks
• ▢ 2 cups basmati rice rinsed with water (IF COOKING ON STOVE TOP YOU WILL NEED TO SOAK RICE FOR 15 MINUTES)
• ▢ 2.5 cups water (IF COOKING ON STOVE TOP YOU WILL NEED 4 CUPS OF WATER)
• ▢ Chopped coriander for garnish

Instructions

Instant Pot Instructions

• Turn on saute mode on instant pot and heat oil.
• Now add the bay leaves and cumin seeds for 1-2 minutes.
• Add the onion, and saute for 3-4 minutes until light golden.
• Now add the tomatoes. Also add the mint (I used frozen mint). Saute for 1- 2 minutes.
• Add the spices and saute for 2-3 minutes. Now add ginger garlic paste and saute 2-3 more minutes.
• Add the frozen vegetables and mix.
• Add the chopped potato.
• Add the rice and mix thoroughly.
• Now add the water, and make sure the rice is submerged in it.
• Cancel saute mode and put on the lid. Set the pressure valve to sealing, and set pressure cooker mode for 5 minutes. Do quick release after 5 mins (after the pressure cook time is up).
• Fluff up the rice and serve immediately.

Stove Top Instructions

• Heat oil in a pot on the stove.
• Now add the bay leaves and cumin and saute for 1-2 minutes.
• Add the onion, and saute for 3-4 minutes, until light golden brown.
• Now add the tomatoes. Also add the mint (I used frozen mint). Saute for 1- 2 minutes.
• Add the spices and saute for 2-3 minutes. Now add ginger garlic paste and saute 2-3 more minutes.
• Add the frozen vegetables and mix.
• Add the chopped potato and mix.
• Add the water, cover the pot and bring to a boil.
• Now add the rice (that's been soaking for 15 minutes) and give a stir.
• Boil on medium heat for 10 minutes or until most of the water has evaporated.
• Now lower the heat, and cover the pot. Let it steam for 5 minutes.
• Remove from heat, and let it rest for about 10 minutes.
• Remove lid, gently fluff the rice and immediately serve.

Notes

• Use basmati rice for best results. I've only tested this recipe with basmati rice, but I think any long grain rice should be okay to use. 
• Use any vegetables you have on hand fresh or frozen. You can even add cauliflower and peas!
• Storage instructions: Tahari Rice can be stored upto 2-3 days in the fridge in an airtight container.

Nutrition

Calories: 353kcal | Carbohydrates: 59g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 351mg | Fiber: 2g | Sugar: 2g | Vitamin A: 342IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 1mg

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