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
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Hahahaha , that was quite a bouncer – the exotic sounding Tehri turning out to be our regular Pulav! Something like that happened with us in Agartala , we were invited by a Bengali family to try their specialty and being vegetarians, fish and meat was out of question – we were served – Khichudi and lemon tea with a ,lot of fanfare ! We laughed internally at the dampened expectations .
I do make vegetable pulao at my place very often at my place. everyone liked it. it is easy to make, taste delicious and good from nutritional point of view too. I loved the images in post. its looking so tempting.
Wow! Your scrumptious Tehri or Vegetable Pulao recipe is a true winner! The step-by-step instructions and mouthwatering images made it easy to follow. I tried it for dinner last night, and my family loved it! Can’t wait to explore more of your delicious recipes. Keep sharing! 🍚🥕🍛
This pulao was my favorite dish growing up. We used to live in a joint family and my tai ji used to make it once a week because she knew it was my favorite of all. I have so many good memories attached to it.
Tehri actually di is a little wetter than the pulao and it is a staple in our north Indian homes, we add ginger garlic chili paste to it to make it tangy and for us pulav is mostly matar pulav on the drier side, Now I wanna go and make it straight away. I will surely make it for you when we meet 🙂
Thank you for sharing this mouthwatering recipe for Tehri! Love your step-by-step instructions and detailed explanations which makes it super easy for anyone to recreate this flavorful dish in their own kitchens. I am certainly going to try it out!
Hey, I made this yesterday and everyone relished it. For a change I make this exactly as you do.. Haha. I love it and eat with curd which I tempered with Rai and curry leaves.
This is one recipe that is going to win my kids heart. It is easy to make and looks too scrumptious. It is indeed temping.