What is Tehri / Veg Tehri?
Tehri or vegetable Tehri is a super delicious One pot meal that comes together with the least of effort and basic kitchen ingredients. It is a staple of Uttar Pradesh, and most versions don't even use Onions and garlic for this dish. Aloo ki Tehri (using Potato exclusively without any other veggie) is also a popular variation.
People from Uttar Pradesh are very fond of this dish is what my friend from that region told me and she gladly shared her mom’s recipe. For those keen to read on what makes Tehri such a favourite amongst the locals of North India, head to this link.
Origin of Tehri?
Wiki tells me that
“Tahri (also tehri, tehari or tayari) is a yellow rice dish in Awadhi cuisine. Spices are added to plain cooked rice for flavor and colour. In one version of Tehri, potatoes are added to the rice.However, in many areas of Bangladesh and Pakistan, red meat is also added to the rice to give more flavour, aroma and texture to the dish. This dish is most popular in Bangladesh, Pakistan and North India.Tehri and tehari are variants on the name given to the vegetarian version of biryani. It was developed for the Hindu bookkeepers of the Muslim Nawab rulers in South Asia. Tehri became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani. It is prepared by adding the potatoes to the rice, as opposed to the traditional method of preparing biryani, in which the rice is added to the meat. In Kashmir, tehari is sold as street food.”
What are the main ingredients of Veg Tehri?
Rice - any long grained / Basmati would do. If using Brown Basmati, the soak & cook times would vary
Veggies - Any medley of veggies can be used. The major ones include Potato, Cauliflower, Peas and Tomato. Like already mentioned at the beginnign of this post, only potato alone can be used in a Tehri recipe.
Spices - garam masala, coriander powder and salt are amongst the key spice powders
Whole spices - Cumin is used, and few recipes call for cinnamon but I haven't used the latter
Fat - Although oil is used, a mixture of Oil ad ghee (clarified butter) is often used. Tehri is mostly a winter dish made in the plains of the Himalayas (in the region of uttar pradesh), so ghee often is used in these one pot meals to give some warmth to the body. Although if one is vegan, ghee can be skipped (or use a vegan substiute with varying results of the dish)
What is Veg Tehri served with?
Tehri by itself is very flavourful, so it usually is eaten pretty much on its own. Of course, a good raita / homemade curd and / or a roasted papad would make the dish complete, if one wishes so.
FAQs to make a good Veg Tehri
- Can I skip the ghee here ? The kids loved the ghee laden dish (ghee does give this a rich, aromatic , royal kind of feel, so don’t skimp on ghee).
- What other veggies can be used in Tehri ? I usually make this during and especially in the last flush of winters during January so the veggies especially the fresh green peas and cauliflower were absolutely gorgeous and that added to the depth of the dish. One can use frozen veggies if needed to make during the rest of the year.
- Can I make this with short grained rice ? Basmati rice works best for this Tehri. Make sure the white (polished) Basmati rice is not soaked for more than 15 mins. Drain water completely before using it in the dish.
Other One Pot meals you may like...
Tehri / Veg Tehri - GF dish
Course: Indian, Main Course. Spice level - Medium
Prep time - 15 mins, Cook time - 20 mins. Serves - 3
Ingredients to make Veg Tehri:
- 1 cup Basmati Rice (White or brown)
- 1 Potato (large, peeled cubed into large pieces)
- ½ cup Cauliflower (florets, cut into medium sized florets)
- ¼ cup Tomato (1 medium tomato, cubed)
- ¼ cup Bell Pepper (deseeded and cubed)
- ½ cup Peas (fresh / frozen)
- 1 teaspoon Ginger (peeled and juilenned)
- 1 tablespoon Oil
- 1 teaspoon Clarified butter / Ghee (sub the ghee for 2 teaspoon of oil for vegan option )
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam Masala powder
- ½ teaspoon Turmeric powder
- 1 teaspoon coriander leaves (opt.)
PIN FOR LATER
How to make Veg Tehri:
- Wash and soak rice for 15-20 mins. If using brown basmati, soak for 30 - 45 mins.
- In a pan, add ½ tablespoon oil and 1 teaspoon ghee, fry the raw potatoes and cauliflowers one by one (I sautéed them for 4-7 mins on low flame instead of the traditional deep fried veggies) till they soften a bit and get a golden crust. Keep aside.
- In a pressure cooker / Thick bottomed pan, add the remaining ghee and oil. Add the cumin seeds. Let them sizzle, Now add the soaked and drained rice and fry for 1-2 mins till aromatic.
- Now tip in the sautéed vegetables + the peas. Mix well taking care not to break the rice. Add the dry spice powders, give it a gentle mix.
- Add 2 cups of hot water (or whatever ratio of water the brown / white basmati you usually add).
- Lastly add the chopped coriander leaves.
- Pressure cook for one whistle and let the pressure drop on its own.
- Fluff and serve hot with curd / raita and any papad
Tehri | Vegetable Tehri | How to make Allahabad ki Tehri
Equipment
- 1 Pressure Cooker
- Ladle
- Knife
Ingredients
- 1 cup Basmati rice White or brown
- 1 Potato large, peeled cubed into large pieces
- ½ cup Cauliflower florets, cut into medium sized florets
- ¼ cup Tomato 1 medium tomato, cubed
- ¼ cup Bell Peppers deseeded and cubed
- ½ cup Peas fresh / frozen
- 1 teaspoon Ginger peeled and juilenned
- 1 tablespoon Oil
- 1 teaspoon Ghee Clarified butter , sub the ghee for 2 teaspoon of oil for vegan option
- 1 teaspoon salt
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Green coriander leaves chopped fine, opt.
Instructions
- Wash and soak rice for 15-20 mins. If using brown basmati, soak for 30 - 45 mins.
- In a pan, add ½ tablespoon oil and 1 teaspoon ghee, fry the raw potatoes and cauliflowers one by one (I sautéed them for 4-7 mins on low flame instead of the traditional deep fried veggies) till they soften a bit and get a golden crust. Keep aside.
- In a pressure cooker / Thick bottomed pan, add the remaining ghee and oil. Add the cumin seeds. Let them sizzle, Now add the soaked and drained rice and fry for 1-2 mins till aromatic.
- Now tip in the sautéed vegetables + the peas. Mix well taking care not to break the rice. Add the dry spice powders, give it a gentle mix.
- Add 2 cups of hot water (or whatever ratio of water the brown / white basmati you usually add).
- If using Brown basmati the cooking ratio of water and cooking time would vary.
- Lastly add the chopped coriander leaves.
- Pressure cook for one whistle and let the pressure drop on its own.
- Fluff and serve hot with curd / raita and any papad
Suma Gandlur says
Tehri looks very inviting. This is one of the dishes I enjoy and have posted the same as my 'T' dish too. 🙂
Gayathri Kumar says
I made a similar tehri for this BM and I am yet to post. It is such a delicious dish and even with simple side dishes it tastes amazing.
Sharmila Kingsly says
This is a delicious looking tehri.. tastes great with just raita...
Harini R says
It was in my list but switched it in the last minute 🙂 I am definitely going to make it soon. Looks so simple and flavorful.
vaishali sabnani says
Tehri is a simple pulao but has amazing flavour . I got the recipe from a school buddy who asked me to add a generous amount of ghee , it tasted heavenly .
Looking at this Biryani I am tempted to make it all over again .
sushma says
Simple and delicious looking Tehri pulao. Good to know in detail about the dish.
Srividhya G says
I have made Tehri a couple of times and simple love it. I love your version and look that rice how grainy and inviting it is. So yummm
Srivalli says
Wow this surely looks exceptionally good Kalyani, the pictures have turned out great!
cookwithrenu says
One of my favourite dish since I was a child. Well made and beautifully presented
Swati says
A family favourite and my quick fix meal whenever I am confused on what to make. Yours is looking so scrumptious!! and surely ghee enhances the flavour and aroma of the dish so one should use it generously in this.
Heather says
I have a question. What does one whistle mean in pressure cooking? I am in America and only know of pressure cooking by "minutes". Thank you for your response.
Kalyani says
hey there:
Thanks for dropping by. If you are using the Instant Pot, for this quantity, it would be 5 mins, then on QPR after 3 mins (with pre-soaked and rinsed rice, as in the recipe). Hope this helps and let me know how you liked it .. cheers
Usha Rao says
There are so ways a humble pulao can be prepared. I love rice dishes and veg tehri is a nice variation the usual pulao/bagara I make. With just garam masala, coriander powder and cumin powder, rice was fragrant and tasty. I used only potatoes and greens peas. Thanks for sharing the recipe and to your friend as well for this delicious rice dish.
Kalyani says
Thank you Usha, for trying this. Potato and peas are such a wondeeful combination
Mayuri Patel says
It has been a while since I've made Veg Tehri. I usually make it in the pot over low flame to allow the flavours of the spices to infuse. You are so right, one needs nothing else with tehri.
Kalyani says
yes mayuri. this is a complete meal by itself.
Archana says
Hmmm! You just reminded me that I have not made Veg Tehri in ages. I like to make it in the open pot so getting my ingredients together just now.
Kalyani says
go for it, archana
Priya Srinivasan says
Tehri looks inviting kalyani ! I love one pot meals like this, that comes together with much less effort! Love how you mentioned using fresh veggies of the season, true the cauliflower literally smiles at us in season! My boys would definitely love this flavorsome veg tehri!
Kalyani says
THanks so much Priya.Please do try it when possible - am sure your family would love it
Priya Vj says
I tasted this yummy Tehri on my trip to Jaipur for a wedding . I was floored with the robust flavors i felt with every mouth . Now ,I have yhe recipe too to make and enjoy this soon !
Kalyani says
oh yeah, the northern India's TEhri is something else only! so glad you could taste this
Seema Sriram says
Made this recipe for Sunday lunch and wow! I thought I made enough for two meals and we easily polished off the entire batch. SO flavourful, it was so hard to resist more on the plate.
Kalyani says
Thanks so much for trying this, Seema. So glad you guys liked it too