Scrumptious Tehri or Vegetable Pulao Recipe

Scrumptious Tehri or Vegetable Pulao Recipe

S is a super letter for Scrumptious Food for BlogchtterA2Z2023 When I visited my daughter in Lucknow, I heard the word Tehri for the first time. (Is it shocking? I am a South Indian and never heard of the dish there) I was curious to know what it was and Esha, my daughter, asked the resident cook to make it. The anticipation was palpable, and I was waiting for the dish to arrive from the other apartment. Scrumptious Tehri or Vegetable Pulao Recipe is nothing but vegetable pulao or biryani with a few aromatic spices thrown in. It belongs to Awadhi cuisine, but it is a universal dish in North India.

The cook lifted the lid of the casserole with a flourish for me and I twisted my nose and said, “This?? This is what my mum made when she was tired and wanted to feed us a healthy one-pot meal.

The recipe is easy and you can use any vegetables that are available or any of your choice. Most people make it with cauliflower, potato and peas, but I opted for carrots instead of cauliflower. We can serve Tehri with raita or just plain dahi or yoghurt, pickle and papad. I find it very easy to cook rice dishes in a slow cooker or rice cooker. The rice turns out just perfect with each grain standing out nice and firm and not sticky. My mum made the best Tehri ever. I miss my mommy’s cooking.

INGREDIENTS

1 cup diced potatoes

2 tablespoons oil

1 cup cubed carrots,

1 cup green peas

2 tablespoon ghee

1 large onion sliced

1large tomato diced

1 tablespoon ginger garlic coarsely ground

1 tablespoon chopped mint leaves

2 tablespoons chopped coriander leaves

2 green chillies

1 teaspoon red chilli powder

1/2 tsp pav bhaji masala

½ teaspoon turmeric powder

1.5 cups basmati rice

½ tablespoon lemon juice optional

3 cups water

salt to taste

2 tej patta or bay leaves

4 green cardamoms

2 black cardamoms

4 cloves

1-inch cinnamon stick

METHOD

Wash the basmati rice in water very well and then soak it in enough water for 30 minutes.

Heat 2 tbsp oil in a pan, add the spices and sauté till they splutter and become fragrant ­ tej patta or bay leaf, green cardamoms, black cardamoms, cloves and cinnamon. Then add the sliced onions and sauté till pink. If you add a pinch of salt, the onions cook faster.

Add the coarse ginger/garlic paste and saute for a few seconds till the raw aroma of ginger and garlic goes away. Then add the chopped carrots, green peas and cubed potatoes. Add the chopped tomatoes once we cook them a bit.

Stir all the veggies and add the green chillies, red chilli powder, pav bhaji masala, turmeric powder and salt. Stir nicely and add the soaked and drained rice.

Scrumptious Tehri or Vegetable Pulao Recipe.

Sauté and add 3 cups of water. I cooked the tehri in a rice cooker but you can cook it in a pan or a pressure cooker.

Once the rice is almost done, drizzle the ghee and gently fluff the rice.

Serve vegetable Tehri after garnishing with coriander and mint leaves; serve with raita or plain dahi or yoghurt, pickle and papad.

Dig into the Scrumptious Tehri or Vegetable Pulao Recipe and savour the multiple flavours invading your senses.

A2Z

1. Apple Crumble Pie
2. Baked Paneer Biryani
3. Double Chocolate Muffins
4. Ravva Dosa
5. Black-Eyed Peas or Lobia
6. Bread pakora or Fritters
7. Grilled Paneer Tikka
8. Hummus and Tahini
9. Stuffed Potato Idli
10. Orange Souffle in a Jiffy
11. Kadhi Pakora
12. Lemon Chicken
13. Meetha Pooda
14. Nutritious Mullakada
15. Organic Yardlong Beans Curry
16. Veg Potato & Corn Sizzler
17. Kale Mushroom Quiche Cups
18. Rainbow Rice or Pulao
19. Scrumptious Tehri or Veg Pulao
20. Two recipes of Chikkudkaya
21. Ultra creamy custard with mango
22. Velvety Mutter Paneer Curry
23. Whipped Vanilla Pound Cake
24. Xtra Roasted Baby Potatoes
25. Yummy Lentil fritters
26. Zesty Guava Chutney