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Tahiri (Yellow Potato and Pea Rice)

77 min Easy 4 servings

Serves 4 · Total 77 min · Prep 40 min · Cook 37 min

Updated on 6 November 2026

A one-pot rice from Karachi and Urdu-speaking homes: potatoes and green peas cooked with rice, turmeric and whole spices until the grains turn yellow and fragrant. It uses pantry ingredients, takes little attention, and goes well with raita, pickle or plain yogurt.

Quick answer: 77 min in total · serves 4 · main ingredients: Rice, Potato, Green peas, Onion · amounts in metric and US

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Ingredients

Metric US

300 g 1.6 cup Rice, washed and soaked for 30 minutes
2 pc 2 pc Potato, medium, cut into 3 cm pieces
100 g 0.75 cup Green peas, fresh or frozen
1 pc 1 pc Onion, thinly sliced
1 pc 1 pc Tomato, finely chopped
1 tbsp 1 tbsp Ginger, made into a paste
1 tbsp 1 tbsp Garlic, made into a paste
3 pc 3 pc Green chilli, slit
1 tsp 1 tsp Cumin seeds
1 pc 1 pc Bay leaf
1 pc 1 pc Cinnamon, 1 stick
3 pc 3 pc Cardamom
3 pc 3 pc Cloves
1 tsp 1 tsp Turmeric
1 tsp 1 tsp Red chilli powder
60 ml 0.25 cup Cooking oil
to taste to taste Salt
2 tbsp 2 tbsp Coriander, finely chopped (Optional)

Steps

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Wash the rice until the water runs almost clear, cover with water and soak for 30 minutes. Drain well before using.
⏱ Soaking the rice · 30 min
Heat the oil in a heavy pot. Add the cumin, bay leaf, cinnamon, cardamom and cloves and let them sizzle for 30 seconds.
Add the sliced onion and fry for about 7 minutes until golden. Stir in the ginger and garlic pastes for 1 minute.
⏱ Frying the onion · 7 min
Add the tomato, turmeric, chilli powder, green chillies and salt and cook for 3 minutes until the tomato softens.
⏱ Cooking the masala · 3 min
Add the potatoes and fry for 3 minutes, then add the peas and the drained rice and stir gently for 1 minute so the grains are coated.
Pour in 600 ml of hot water, taste the water for salt, and bring to a boil. Cook uncovered on medium-high heat for about 6 minutes until the water level reaches the rice.
⏱ Boiling · 6 min
Cover tightly and cook on the lowest heat for 12 minutes. Turn off the heat and rest for 5 minutes without opening the lid.
⏱ Steaming and resting · 17 min
Fluff the rice gently with a fork, scatter fresh coriander on top and serve hot with raita or pickle.

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Frequently asked questions

How long does Tahiri (Yellow Potato and Pea Rice) take?

77 minutes in total: about 40 minutes of prep and 37 minutes of cooking.

Is Tahiri (Yellow Potato and Pea Rice) hard to make?

Degchi rates it easy. The method has 8 steps, and 5 of them have a timer you can start on this page.

How many people does Tahiri (Yellow Potato and Pea Rice) serve?

This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.

Is Tahiri (Yellow Potato and Pea Rice) halal, vegetarian or eggless?

It is marked halal in our recipe data. It is vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.

What will I probably need to buy for Tahiri (Yellow Potato and Pea Rice)?

Everyday staples that Degchi counts as pantry basics: turmeric, red chilli powder, cooking oil, salt. Spice-box items: cumin seeds, bay leaf, cinnamon, cardamom, cloves. Fresh items you will probably need to buy: potato, green peas, onion, tomato, ginger, garlic, green chilli. Lentils, grains and other dry goods: rice.

Any tips for making Tahiri (Yellow Potato and Pea Rice)?

Do not stir once the lid is on; lifting it lets the steam escape and the top layer stays hard. Cooked rice should not sit out: cool leftovers within about 1 hour and eat them within 1 day, reheated until steaming hot.