Tehri also known as Tahri or Tehari is a one pot yellow rice dish from Awadhi Cuisine. It might not be as popular Biryani or Pulao, yet Tehri holds a special place in the hearts of the vegetarians across Uttar Pradesh, a North Indian state. Made with rice, spices and winter vegetables like carrot, cauliflower peas and potatoes. This dish is delicious, hearty and comforting.
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Key Ingredients
1 cup aged basmati rice(Or any aged non-sticky rice)
2 tbsp oil or ghee
1 medium onion(sliced or chopped)
2 Potatoes(small to medium)(cubed)
1 Tomato(small to medium)(cubed)
½ cup Cauliflower
6 Beans(cut to 2 inch long pieces)
1 Carrot(small, cubed)
¼ cup Green Peas
½ tsp salt(take as needed)
1 tsp Ginger Garlic Paste
1 Green Chili(Slit, optional for kids)
2 tbsp Coriander Leaves
1 ½ cups Water
Whole Spices
1 Bay leaf
½ tsp Cumin
4 Cloves
2 inch Cinnamon
1 Black Cardamoms
4 Green Cardamoms
Ground Spices
¼ tsp Turmeric
¼ tsp Red Chili Powder
1 tsp Coriander Powder(ground coriander)
½ tsp Cumin Powder(roasted jeera powder)
½ tsp Garam Masala
Directions
1
Rinse 1 cup rice at least thrice. Drain the water. Soak for 15 to 20 minutes. Prepare the veggies as the rice soaks. When its time to add the rice to the pot, drain the rice to a colander.
2
Rinse the veggies well under the running water. You will need:
1 Medium onion thinly sliced or choped
2 Medium to small potatoes (diced to 1 inch, for 2 servings)
1 Small to medium to tomato (deseeded and chopped)
1/2 cup cauliflower florets
6 green beans (cut to 2 inches long)
1 small to medium carrot (peeled and diced to 1 inch)
1/4 cup green peas (fresh or frozen)
1 green chili chopped or slit
Tempering Spices
3
Heat a pressure cooker or pot with 2 tablespoons oil or ghee. Add 1 bay leaf, 1/2 teaspoon cumin seeds, 4 green cardamoms, 2 inch cinnamon, 1 black cardamom(optional) and 4 cloves.
4
When the spices begin to sizzle, add chili and onions. Fry them until golden to light brown.
5
Add 1 teaspoon ginger and garlic paste. Saute for a minute.
6
Regulate the flame to low. Add all the ground spice -
- 1/2 teaspoon garam masala
- 1/2 teaspoon jeera powder
- 1/4 teaspoon fennel seed powder (optional)
- 1 teaspoon coriander powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
7
Saute just for a minute. Do not burn this.
8
Add all the veggies - tomatoes, potatoes, beans, cauliflower, carrots and peas.
9
Fry them on a medium flame for 2 to 3 minutes.
MAKE TEHRI
10
Drain the rice completely and add it. Fry stirring gently for 2 minutes. Do not over stir, the rice can break.
11
Pour 1 1/2 cups water. Mix and check the salt. Bring the water to a rapid boil on a high flame.
12
Regulate the stove flame to low. If cooking in a pot - Cook covered until the rice is fully cooked, not mushy.
13
If cooking in a cooker, cover and cook for 1 whistle. (Medium flame)
14
When the pressure drop, open the lid.
15
Add 2 tablespoon coriander leaves. Fluff up the rice gently with a fork mixing the leaves. Keep covered for another 10 minutes.
16
Serve the vegetable Tehri with raita and papad
Nutrition Facts
1 servings
- Amount per serving
- % Daily Value *
- Total Fat 31.9g41%
- Saturated Fat 2.9g15%
- Trans Fat 0.1g
- Cholesterol 0mg
- Sodium 1315.8mg58%
- Total Carbohydrate 268g98%
- Dietary Fiber 26.5g95%
- Total Sugars 21.1g
- Protein 30.6g
- Calcium 33mg3%
- Iron 94mg523%
- Potassium 3291.2mg71%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
1 servings
- Amount per serving
- % Daily Value *
- Total Fat 31.9g41%
- Saturated Fat 2.9g15%
- Trans Fat 0.1g
- Cholesterol 0mg
- Sodium 1315.8mg58%
- Total Carbohydrate 268g98%
- Dietary Fiber 26.5g95%
- Total Sugars 21.1g
- Protein 30.6g
- Calcium 33mg3%
- Iron 94mg523%
- Potassium 3291.2mg71%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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