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Marwari Tahiri


Rate this recipe 4/5 (2 Votes)


  • Basmati rice,parboiled 2 1/2 cups
  • Red lentils split (masoor dal),soaked and half cooked. 2 1/2 cups
  • Ghee 3 tablespoons + 1 teaspoon
  • 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 tablespoon + 1/2 teaspoon
  • Coriander powder 2 tablespoons
  • Chaat masala 1 teaspoon
  • Onion ,sliced 1 large
  • Dried fenugreek leaves (kasoori methi) a pinch
  • Cashewnuts,fried 7-8


Servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget


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. 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.

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

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.

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. 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.

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. 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.

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.

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