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Home > Main Dishes > Tehri Recipe

Tehri Recipe

Last updated April 24, 2020. Originally posted April 24, 2020 By Jyothi Rajesh 17 Comments

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one pot tehri recipe with text overlay
one pot tehri recipe with text overlay
one pot tehri recipe with text overlay

Vegetable tehri recipe is a close cousin of biryani or pulao. This all made in one-pot rice based dish with wonderful aromatic spices makes a quick and easy to make lunch!

vegetable tehri recipe cooked in one pot

Originally posted in 2016, updated with new photos in April 2020.

Tehri or tahiri is a close cousin of biryani or pulao. This version of pulao is popular in India.

Cooking everything in one-pot sounds like your kind of recipe? Cool. We got you one of the most popular and healthy rice recipe from Indian cuisine today. This recipe is all about ROBUST FLAVORS and all cooked in ONE POT!

Don’t get intimidated with the amount of ingredients. Feel free to use any vegetables of your choice and if you do not have all the spice powders mentioned in the recipe, you can just use turmeric powder and cayenne powder, that will do! Trust me it tastes delicious!

Craving spicy food? How about an healthy vegetable tehri recipe? It’s loaded with vegetables and packed with robust flavors!

If you have been a regular follower, you know my love for spicy food. I love spicy savory food any time of the day over desserts! That’s me!

Feel free to adjust the spice levels to your taste preferences!

And if you are someone like me, who loves spicy food, curb your craving for spice with this wonderful tehri which has wonderful Indian spices that we commonly use and a whole lot of vegetables.

vegetable tehri recipe served in white plate with salad on side

HOW TO MAKE VEGETABLE TEHRI (STEP-BY-STEP PICTURES)

  1. In a deep bottomed pan heat oil and ghee. Add all the whole spices (bay leaf, cinnamon, cloves, cardamom, cumin seeds, pepper corns).
  2. Add onions, cook till onions turn soft and pink.
  3. Then add grated ginger and garlic. Cook until the raw smell of the ginger garlic is gone.
  4. Add finely chopped tomato and cook till tomatoes turn soft and release their juices.
  5. Add slit green chilies and half quantity of mint-coriander leaves.
  6. Add the spice powders (red chili powder, coriander powder, turmeric powder) and salt. Stir and mix well. Add curd and mix again. Add little water (I added about ¼ cup) and cook until vegetables are ¾ cooked(about 8 minutes)
step by step pictorial of tehri recipe

7. Add potatoes first and cook for about 3 minutes.

8. Add carrots and beans and cook for another 3 minutes.

9. Finally add cauliflower, cook for 2 minutes.

10. Add curd (yogurt) and lime juice.

11. Add in long grain rice (I used basmati rice) that is rinsed in water and soaked for 10 minutes. If you do wish to soak rice in water, you can add rice directly. I always rinse rice and soak it for few minutes before cooking.

12. With gentle hands carefully stir rice with the vegetables. Let it cook on low flame for 2 minutes.

step by step pictorial of tehri recipe

13. Add water (1 cup long grain rice : 1 cup water), Stir everything well.

14. Finally top the pot with remaining mint-coriander leaves.

15. Cover the pot with lid, reduce heat to low. Cook for 20 minutes. Cook until all water is evaporated. Do not stir in between and do not keep opening the pot in between. Leave the pot alone and make sure flame is lowest.

16. Once done, remove pot and let it sit for 10 minutes before you fluff or stir the rice.

step by step pictorial of tehri recipe

Serve tehri with cucumber carrot salad and raita on the side.

This dish is meal by itself.

Looking for more rice recipes? Check out the most popular recipes from the blog:

Seasoned Rice

Instant Pot Mexican Rice

Cilantro Lime Rice

One Pot Mushroom Rice

Thai Pineapple Fried Rice

Spicy Cajun Instant Pot Chicken and Rice

Cooking White and Brown Rice in Instant Pot

Stove Top Steamed Rice

Indian Coconut Rice

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vegetable tehri recipe served in white plate with salad on side
vegetable tehri recipe cooked in one pot
5 from 1 vote

Tehri Recipe

Jyothi Rajesh
Vegetable tehri recipe is a close cousin of biryani or pulao. This all made in one-pot rice based dish with wonderful aromatic spices makes a quick and easy to make lunch!
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Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 5 servings
Calories

Ingredients
  

  • ¼ head cauliflower
  • 1 carrot
  • 10 French beans
  • ¼ cup green peas fresh or frozen
  • 4 small potatoes
  • 2 cups basmati rice or any long grain rice
  • 2 large onions
  • 1 tomato
  • 2 tablespoon cooking oil sunflower oil or any vegetable oil
  • 1 ½ tablespoon ghee clarified butter
  • 2 bay leaves dried or fresh
  • 2 inch cinnamon stick
  • 6-8 whole cloves
  • 4 cardamom
  • 1 teaspoon shahjeera or normal jeera (cumin seeds)
  • 10 whole pepper corns
  • 3 green chilies slit
  • ¾ tablespoon red chili powder
  • 1 tablespoon coriander powder fresh ground preferably
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1 ½ inch ginger piece
  • 8 cloves garlic
  • Salt to taste
  • 2 tablespoon thick curd
  • 4 tablespoon mint-coriander leaves chopped
  • 1 teaspoon lime juice

Instructions
 

  • In a deep bottomed pan heat oil and ghee. Add all the whole spices (bay leaf, cinnamon, cloves, cardamom, cumin seeds, pepper corns).
  • Add onions, cook till onions turn soft and pink.
  • Then add grated ginger and garlic. Cook until the raw smell of the ginger garlic is gone.
  • Add finely chopped tomato and cook till tomatoes turn soft and release their juices.
  • Add slit green chilies and half quantity of mint-coriander leaves.
  • Add the spice powders (red chili powder, coriander powder, turmeric powder) and salt. Stir and mix well. Add curd and mix again. Add little water (I added about ¼ cup) and cook until vegetables are ¾ cooked(about 8 minutes)
  • Add potatoes first and cook for about 3 minutes.
  • Add carrots and beans and cook for another 3 minutes.
  • Finally add cauliflower, cook for 2 minutes.
  • Add curd (yogurt) and lime juice.
  • Add in long grain rice (I used basmati rice) that is rinsed in water and soaked for 10 minutes. If you do wish to soak rice in water, you can add rice directly. I always rinse rice and soak it for few minutes before cooking.
  • With gentle hands carefully stir rice with the vegetables. Let it cook on low flame for 2 minutes.
  • Add water (1 cup long grain rice : 1 cup water), Stir everything well.
  • Finally top the pot with remaining mint-coriander leaves.
  • Cover the pot with lid, reduce heat to low. Cook for 20 minutes. Cook until all water is evaporated. Do not stir in between and do not keep opening the pot in between. Leave the pot alone and make sure flame is lowest.
  • Once done, remove pot and let it sit for 10 minutes before you fluff or stir the rice.

Notes

Use any mix of vegetables. You can use up to 1 ⅕ cups of vegetables.
I always prefer to rinse and soak rice before cooking it. It helps rice to cook perfectly without being sticky (because rinsing removes excess starch from rice). If you prefer not to rinse and soak rice, use rice directly.
Yes, the list of ingredients is a lot to look at it. Don’t get intimated.
Feel free to use any vegetables of your choice and if you do not have all the spice powders mentioned in the recipe, you can just use turmeric powder and cayenne powder, that will do!
 
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
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    Comments & Reviews

  1. Mini says

    November 03, 2022 at 8:26 pm

    5 stars
    Nice one, I will make tonight.👍

    Reply
    • Jyothi Rajesh says

      November 07, 2022 at 3:30 pm

      Glad you liked it

      Reply
  2. Simi Jois says

    February 27, 2016 at 6:13 am

    Loved reading your post. Hunger due to bordem is so true …i would be in the kitchen most of the time chewing something or the other for that same reason.

    I must try this, looks so inviting, we are all rice lovers in this house and I’m sure this will be a suer hit.

    Reply
    • jyothirajesh says

      February 27, 2016 at 8:26 am

      Simi, thank you very much for reading through the post. I so glad to have you hear.. It will be a pleasure if you try this recipe 😀

      Reply
  3. Revathi says

    February 25, 2016 at 7:56 pm

    LOL. Loved reading about your bro and sis 🙂 Biryani/Pulao in any form is my hubby’s favorite. I am sure he would love this variation. Looks absolutely delicious. Need to try it soon 🙂

    Reply
    • jyothirajesh says

      February 26, 2016 at 7:38 pm

      Do try it Revathi, it’s yum!

      Reply
  4. Swathi says

    February 24, 2016 at 10:44 am

    Can we cook in the cooker itself? Will it get roasted at the bottom?

    Reply
    • jyothirajesh says

      February 24, 2016 at 3:27 pm

      Swathi – cooker will not work. It will get steamed and not roasted in cooker. you need microwave or oven for roasting

      Reply
  5. Binjal's VEG Kitchen says

    February 24, 2016 at 6:11 am

    Tahiri Looks so tempting!

    Reply
    • jyothirajesh says

      February 24, 2016 at 7:33 am

      Thanks Binjal 🙂

      Reply
  6. Sreelatha@ Framed Recipes says

    February 23, 2016 at 10:28 pm

    Are we telepathic or what? I am getting ready to post my version of tehri soon. :). Lovely photos Jyo.

    Reply
    • jyothirajesh says

      February 23, 2016 at 11:52 pm

      WOW! can’t wait to see your version Sree.. 🙂

      Reply
  7. Rumana says

    February 23, 2016 at 10:23 pm

    My hubby’s favourite dish. When ever I ask him on weekends what you want for lunch. The first thing he says tahiri! I was so fedup of that answer. I have stopped asking him now!. Looks so perfect..

    Reply
    • jyothirajesh says

      February 23, 2016 at 11:52 pm

      Hehehe I get it Rumana, same dish for every weekend does not sound exciting 😀
      Thanks for leaving a comment here

      Reply
  8. Meena Kumar says

    February 23, 2016 at 10:16 pm

    The tahiri looks really yummy each grain is separate and beautiful.
    Btw whats ur brother’s phone number incase he did not read this post 😀

    Reply
    • jyothirajesh says

      February 23, 2016 at 11:51 pm

      hehehe thank you meena.
      I dont think he reads my post and I dont think I will share his number…:P Playing it safe 😀

      Reply

Trackbacks

  1. Moroccan Spiced Roasted Cauliflower Soup with Almonds says:
    October 10, 2018 at 7:28 pm

    […] Spiced Cauliflower Rice […]

    Reply

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Jyothi - Author of Curry Trail.

Welcome, I'm Jyothi

My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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