Tehri | Vegetable Tehri | How to make Allahabad ki Tehri
Tehri or vegetable Tehri is a super delicious One pot meal that comes together quickly with basic kitchen ingredients. Served with roasted papad and / or raita
Equipment
- 1 Pressure Cooker
- Ladle
- Knife
Ingredients
- 1 cup Basmati rice White or brown
- 1 Potato large, peeled cubed into large pieces
- 1/2 cup Cauliflower florets, cut into medium sized florets
- 1/4 cup Tomato 1 medium tomato, cubed
- 1/4 cup Bell Peppers deseeded and cubed
- 1/2 cup Peas fresh / frozen
- 1 tsp Ginger peeled and juilenned
- 1 TBSP Oil
- 1 tsp Ghee Clarified butter , sub the ghee for 2 tsp of oil for vegan option
- 1 tsp salt
- 1 tsp Cumin seeds
- 1 tsp Coriander Powder
- 1 tsp Garam Masala powder
- 1/2 tsp Turmeric Powder
- 1 tsp Green coriander leaves chopped fine, opt.
Instructions
- Wash and soak rice for 15-20 mins. If using brown basmati, soak for 30 - 45 mins.
- In a pan, add 1/2 TBSP oil and 1 tsp ghee, fry the raw potatoes and cauliflowers one by one (I sautéed them for 4-7 mins on low flame instead of the traditional deep fried veggies) till they soften a bit and get a golden crust. Keep aside.
- In a pressure cooker / Thick bottomed pan, add the remaining ghee and oil. Add the cumin seeds. Let them sizzle, Now add the soaked and drained rice and fry for 1-2 mins till aromatic.
- Now tip in the sautéed vegetables + the peas. Mix well taking care not to break the rice. Add the dry spice powders, give it a gentle mix.
- Add 2 cups of hot water (or whatever ratio of water the brown / white basmati you usually add).
- If using Brown basmati the cooking ratio of water and cooking time would vary.
- Lastly add the chopped coriander leaves.
- Pressure cook for one whistle and let the pressure drop on its own.
- Fluff and serve hot with curd / raita and any papad
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