Name: Vegetable Tehri recipe by Alka Jena at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 2 cups long grain Biryani Rice; 1 large onion, finely sliced; 6 to 8 cauliflower florets; 1/3 cup, green peas, shelled; 1 large carrot, cut into 1 inch long pieces; 8 french beans, cut into 1 inch pieces; 1 large potatoes, cut into cubes; 1 teaspoon cumin seeds; 6 black peppercorns; 6 cloves; 1 inch cinnamon stick; 1 bay leaf; 1/2 teaspoon turmeric powder; 1 tablespoon coriander powder; Juice of one lemon; 5 tablespoon oil; Salt to taste; Grind to coarse paste:; 3-4 green chilies; 8 garlic cloves; 1 inch pieces of ginger; 1/4 cup coriander leaves, finely chopped

ABOUT Vegetable Tehri RECIPE

Vegetable Tahari / Tehari / Tehri is a famous delectable North Indian delicacy of rice cooked along with vegetable and mild spices making it healthy and comforting one pot meal. It’s a wholesome meal on its own, where spicy vegetables and aromatic rice are cooked together and best served with a plain curd to mellow down the heat of this spicy rice.Some recipes are simple, soulful and humble and that what defines this aromatic rice preparation which originated in Uttar Pradesh, known as the Tehri/ Tehari. The recipe is traditionally a one pot dish, where in the rice isn’t fried separately but rather stirred into the fried vegetables along with the whole spices and then cooked usually. This rice dish is fragranced with turmeric, vibrantly yellow in colour and tasted indefinably delicious. Served best with a raita of cucumber and mint.

Ingredients Serving: 4

2 cups long grain Biryani Rice
1 large onion, finely sliced
6 to 8 cauliflower florets
1/3 cup, green peas, shelled
1 large carrot, cut into 1 inch long pieces
8 french beans, cut into 1 inch pieces
1 large potatoes, cut into cubes
1 teaspoon cumin seeds
6 black peppercorns
6 cloves
1 inch cinnamon stick
1 bay leaf
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
Juice of one lemon
5 tablespoon oil
Salt to taste
Grind to coarse paste:
3-4 green chilies
8 garlic cloves
1 inch pieces of ginger
1/4 cup coriander leaves, finely chopped

Instructions

Soak the rice in water for minimum 30 minutes.
Wash and cut the vegetables and keep aside.
Grind the green chillies, ginger, garlic and coriander leaves finely and keep aside.
In a heavy bottom pan, heat oil. Once hot, add cumin seeds, bay leaf, cinnamon, black peppercorn, cloves and fry for a few seconds.
Add onions and fry until soft and pink. Add potatoes and fry well on high heat for 3-4 minutes. Add cauliflower, carrot, beans and peas, fry for another 2 to 3 minutes.
Add chili-ginger-garlic and coriander paste, turmeric powder, coriander powder and saute for 2 to 3 minutes. Cover and cook for 3-4 minutes.
Add 4 cups of water, salt and lemon juice and bring this to a boil. Add the rice and cook on a low flame until the rice is cooked perfectly.
Serve this subtle and mild flavoured vegetable tehri along with a green salad and thick yogurt.

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