Tehri Recipe

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!

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.

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)

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.

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.

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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Tehri Recipe

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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Course: Main Course

Cuisine: Indian

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 5 servings

Author: Jyothi Rajesh

Ingredients

• 1/4 head cauliflower 1/4 head cauliflower
• 1 carrot1 carrot
• 10 French beans10 French beans
• ¼ cup green peas fresh or frozen¼ cup green peas fresh or frozen
• 4 small potatoes4 small potatoes
• 2 cups basmati rice or any long grain rice2 cups basmati rice or any long grain rice
• 2 large onions2 large onions
• 1 tomato1 tomato
• 2 tablespoon cooking oil sunflower oil or any vegetable oil2 tablespoon cooking oil sunflower oil or any vegetable oil
• 1 1/2 tablespoon ghee clarified butter1 1/2 tablespoon ghee clarified butter
• 2 bay leaves dried or fresh2 bay leaves dried or fresh
• 2 inch cinnamon stick2 inch cinnamon stick
• 6-8 whole cloves6-8 whole cloves
• 4 cardamom4 cardamom
• 1 teaspoon shahjeera or normal jeera (cumin seeds)1 teaspoon shahjeera or normal jeera (cumin seeds)
• 10 whole pepper corns10 whole pepper corns
• 3 green chilies slit3 green chilies slit
• 3/4 tablespoon red chili powder3/4 tablespoon red chili powder
• 1 tablespoon coriander powder fresh ground preferably1 tablespoon coriander powder fresh ground preferably
• 1 teaspoon turmeric powder1 teaspoon turmeric powder
• 1 teaspoon garam masala powder1 teaspoon garam masala powder
• 1 ½ inch ginger piece1 ½ inch ginger piece
• 8 cloves garlic8 cloves garlic
• Salt to tasteSalt to taste
• 2 tablespoon thick curd2 tablespoon thick curd
• 4 tablespoon mint-coriander leaves chopped4 tablespoon mint-coriander leaves chopped
• 1 teaspoon lime juice1 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 1/5 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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