Tehri | Tahari | One Pot Meal | Vegetarian Recipe | Easy Cooking | Cook Na Kaho
I was introduced to this amazing recipe during my college days in Lucknow. Tehri or Tahari, as some call it, is a simple vegetable pulao that can whipped up in some 15 to 20 minutes and needs simpler accompaniments such as curd/raita/pickle/salad/papad. I also pack it for my lunch, because it is easier to carry. It is mildly spicy and full of flavours. I usually make it during winters, because you can throw in a lot of vegetables as per your liking. Two very important ingredients for this recipe is mustard oil and good quality aromatic rice. Mustard oil gives it a sizzling pungent flavour and basmati rice lends it a wonderful aroma. You may also opt for gobindobhog rice, but I prefer long grained basmati rice.
Ingredients
Whole Spices :
- Bay Leaf – 2
- Cinnamon – 1 inch stick
- Green Cardamom – 3 pods
- Black Cardamom – 1
- Clove – 3
- Cumin seeds – One teaspoon
- Star Anise and Mace – One small each (optional)
Dry Spices
- Cumin Powder – One teaspoon
- Corriander Powder – One teaspoon
- Turmeric Powder – Half teaspoon
- Kashmiri Lal Mirch Powder – Half teaspoon
- Black Pepper Powder – Half teaspoon
- Salt – To taste
- Sugar – Half teaspoon
Vegetables
- Cauliflower – 1 small cup, cut into small chunks
- Potato – 1 large diced
- Green peas – Half cup
- Carrot – Half cup diced
- French Beans – Half cup diced
- Tomatoes – One Large chopped
Remaining ingredients:
- Ghee
- Mustard Oil
- Green chilies – 2
- Onions – One Large sliced
- Coriander leaves, chopped
- Ginger – Half inch grated
- Garlic – 5-6 pods chopped
- Lemon Juice – Two teaspoons
- Basmati Rice – One cup
- Water – 2 cups
Procedure
-
Rinse the basmati rice in tap water till it the water runs clear. Then soak it in water for 30 mins. Once done, drain and keep aside. Please do not skip this step!
- Heat mustard oil in a deep bottomed pressure cooker, let it heat
-
Add the whole spices (bay leaf, cinnamon, green cardamom, black cardamom, clove, cumin seeds, star anise, mace). Let the cumin seeds crackle.
- Add the sliced onions. Add sugar. Let it brown a little.
- Then add ginger and garlic. Let it cook for a while. Add green chilly.
- Next add in the dry spices (cumin, coriander, turmeric, kashmiri lal mirch, salt, black pepper). Let the raw smell of the spices evaporate. Keep cooking on low flame for a minute. Next add tomatoes and cook till it goes pulpy.
- Next add the potatoes and fry it for a while. Add the remaining vegetables. Fry them in the spices and oil.
- Now add the drained rice. Fry it well. Once done, add boiling water. The proportion of rice:water is 1:2. For one cup rice, add 2 cups of water.
- Seal the pressure cooker and cook it on high flame for 2 whistles. Shouldn’t take you more than 5 minutes.
- Let the pressure release on its own.
- Garnish with chopped coriander and ghee. Squeeze in lemon juice. Serve hot.
Small tip: You may add keora water (3 drops) or biryani masala for something that smells and tastes like vegetable biryani. It tastes equally good. However, I wanted to keep this recipe as authentic as possible. You may also add fried onions on the top to give this dish some leverage.
Next time you feel lazy and want to cook a one pot meal, do give this a try. I am sure you will love it!
Do let me know in case you try cooking Tehri. Until then, take care!
Loved it
Thank you!