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vegetable tehri recipe cooked in one pot
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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!
Prep Time20 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 5 servings

Ingredients

  • 1/4 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 1/2 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
  • 3/4 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 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.