📝 About This Recipe
Hailing from the royal kitchens of Awadh, Tehri is a vibrant, one-pot turmeric-infused rice dish that celebrates the bounty of seasonal vegetables. Unlike a Biryani, which is layered, Tehri is a 'pulao-style' preparation where the rice absorbs the robust flavors of whole spices and hearty potatoes directly. It is the ultimate Indian comfort food—aromatic, bright yellow, and deeply satisfying.
🥗 Ingredients
The Rice and Aromatics
- 2 cups Basmati Rice (long-grain, soaked for 30 minutes and drained)
- 3 tablespoons Ghee (can substitute with oil, but ghee is traditional)
- 1 large Onion (thinly sliced)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded for best flavor)
Whole and Ground Spices
- 2 pieces Bay Leaf
- 1 inch Cinnamon Stick
- 4-5 pieces Cloves
- 3 pieces Green Cardamom (cracked open)
- 1 teaspoon Turmeric Powder (essential for the signature yellow color)
- 1 teaspoon Kashmiri Red Chili Powder (for mild heat and color)
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Garam Masala (sprinkled at the end)
Vegetables and Liquid
- 2 medium Potatoes (peeled and cubed into 1-inch pieces)
- 1 cup Cauliflower (cut into medium florets)
- 1/2 cup Green Peas (fresh or frozen)
- 1 medium Carrots (diced)
- 1 large Tomato (finely chopped)
- 2-3 pieces Green Chilies (slit lengthwise)
- 3.5 cups Water (hot water helps maintain temperature)
- to taste Salt (approx 1.5 to 2 teaspoons)
👨🍳 Instructions
-
1
Rinse the Basmati rice under cold water until the water runs clear. Soak it in ample water for 30 minutes, then drain and set aside.
-
2
In a large, heavy-bottomed pot or pressure cooker, heat the ghee over medium heat until it shimmers.
-
3
Add the whole spices: bay leaves, cinnamon, cloves, and cardamom. Sauté for 30 seconds until they become fragrant and start to crackle.
-
4
Add the sliced onions. Sauté for 5-7 minutes until they turn a beautiful golden brown. Do not burn them, as this will bitter the dish.
-
5
Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw smell of the garlic disappears.
-
6
Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Sauté for 3-4 minutes until the tomatoes soften and the oil/ghee starts to separate from the masala.
-
7
Toss in the potatoes, cauliflower, carrots, and peas. Stir well to coat the vegetables in the spice base and cook for 2-3 minutes.
-
8
Add the soaked and drained rice to the pot. Gently sauté the rice with the vegetables for 2 minutes. Be careful not to break the delicate grains; this step ensures the rice stays fluffy and separate.
-
9
Pour in 3.5 cups of hot water and add salt. Give it one gentle stir. Taste the water—it should taste slightly over-salted (like seawater); this ensures the rice is perfectly seasoned after it absorbs the liquid.
-
10
Bring the mixture to a rolling boil. Once boiling, reduce the heat to the lowest setting and cover the pot with a tight-fitting lid.
-
11
Simmer for 12-15 minutes (or 2 whistles if using a pressure cooker). If using a pot, do not open the lid during this time.
-
12
Turn off the heat and let the pot sit undisturbed for 10 minutes. This 'resting' phase allows the steam to finish cooking the rice perfectly.
-
13
Open the lid, sprinkle the garam masala and a handful of fresh coriander over the top. Use a fork to gently fluff the rice from the edges.
💡 Chef's Tips
Always soak your Basmati rice; this allows the grains to expand to their full length without breaking. For an authentic touch, fry the potato cubes separately in ghee until golden before adding them to the pot. Don't skip the resting time! Opening the pot too early will result in sticky, undercooked rice. If you want a richer flavor, add a tablespoon of whisked yogurt to the masala before adding the vegetables. Use seasonal vegetables like fresh winter peas and red carrots for the most vibrant flavor profile.
🍽️ Serving Suggestions
Serve hot with a side of cooling Cucumber and Mint Raita. Pair with a crunchy roasted Papad and a spicy Mango Pickle (Aam ka Achar). Add a dollop of fresh ghee on top of each serving for a luxurious finish. A side of Kachumber salad (diced onions, tomatoes, and cucumbers with lemon) adds a fresh crunch. Best enjoyed with a tall glass of salty Lassi or buttermilk.