𝐕𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞 𝐓𝐞𝐡𝐫𝐢 is a one-pot, fragrant, and flavorful rice dish from the Awadhi Cuisine. It seems like biryani and pulao, but it’s not.
Hailing from Uttar Pradesh, a state of the Indian subcontinent, Tehri is a medley of long-grain basmati rice cooked with various vibrant vegetables and aromatic spices. I have used the classic basmati rice from @heavnesharvestbasmati to prepare this delicious, hearty, and cozy vegetable tehri.
Bursting with the goodness of carrots, peas, potatoes, cauliflower, and green beans, it offers a wholesome and nutritious meal option that’s both hearty and satisfying.
Each bite of Vegetable Tehri tantalizes the taste buds with its rich and complex flavors as it is infused with a blend of traditional Indian spices like cumin, coriander, turmeric, garam masala etc.
Whether enjoyed as a standalone meal or served as a side dish alongside your favorite curry or dal, Vegetable Tehri is a versatile culinary creation that complements a variety of menus and occasions.
Tehri is an ideal recipe for both novice and seasoned cooks alike with its straightforward cooking process. Just a few steps and ingredients are all it takes to whip up this delicious and comforting dish.
Packed with a colorful array of vegetables and fragrant spices, Vegetable Tehri not only satisfies the palate but also provides essential nutrients, making it a wholesome addition to any balanced diet.
Event-related to this post :
The June month challenge in the ‘Shhhhh Cooking Secretly Challenge’ group was ‘Dairy’, suggested by Mayuri Patel. Well, I was partnered with Aruna for this theme, she gave me 2 secret ingredients Sugar and Custard Powder, and I gave her the secret ingredients Green chili and Cumin. And, as usual, using my two ingredients I have come up with this Mango Seviyan Custard for the theme contribution.
RECIPE CARD
Vegetable Tehri
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Ingredients
- Basmati rice 1 cup
- Cauliflower florets 1 cup
- Carrot (diced) 2/3 cup
- Beans (1 inch chopped) 1/2 cup
- Onion (finely chopped) 1 medium
- Ginger-garlic paste 1 tsp
- Green chilli 2-3 pieces
- Cumin seeds 1/2 tsp
- Bay leaf 2 pieces
- Clove 4 pieces
- Cinnamon stick 2 inches
- Green cardamom 4 pieces
- Red chilli powder 1/2 tsp
- Turmeric powder 1/4 tsp
- Cumin powder 1/2 tsp
- Coriander powder 1 tsp
- Garam masala powder 1/2 tsp
- Coriander leaves (finely chopped) 2 tbsp
- Water 2 cups
Instructions
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Take basmati rice in a bowl with enough water and soak it for 30 minutes. I used the classic basmati rice from @heavnesharvestbasmati
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Heat oil or in a frying pan.
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Add cumin seeds, bay leaf, green cardamoms, cloves and cinnamon.
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When the seeds start to pop, add onions and green chilli. Fry until the onions turn translucent.
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Add ginger-garlic paste and fry for 1 minute to remove the raw smell.
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Then add red chilli powder, garam masala, cumin powder, turmeric powder and coriander powder.
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Mix the masalas and cook for 1 minute on low heat.
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Add all the vegetables and sauté for 3-4 minutes on medium heat.
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Then add the soaked rice and stir gently for 1-2 minutes.
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Pour in water and stir gently. Season with salt to taste.
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When the water starts to boil, cover the pan and cook over low to medium heat until the rice is cooked but not mushy.
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Finally, add the chopped coriander leaves and fluff the rice slightly with a fork.
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Serve the Vegetable Tehri hot with any raita and papad!
Notes
- Add the vegetable as per the choice !
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