Tantalizingly spiced and overflowing with vegetables, Vegetable Tehri is a scrumptious rice dish hailing from Uttar Pradesh. Don't be mistaken, it's not just another Pulao or vegetable Biryani. This unique one-pot delight is filled with hearty flavors that will have you going back for more.
Jump to:
- Dinner-time discussion over Veg Tehri
- Veggie-loaded Tehri
- Vegetable Tehri
- Variation
- Awadhi Vegetable Tehri
- Recipe Tip - How to cook perfect UP-style Tehri
- Instructions
- Frequently Asked Questions About Veg Tehri
- Top Tips
- Recipe Card
- Pairing
- Pulao Recipes
- Let's connect over Awadhi Vegetable Tehri!
- Vegetable Tehri Pin for your Pinterest Board!
Dinner-time discussion over Veg Tehri
"Debjani why there is no meat in the Tehri and only veggies?" Mehebub, with a spoonful of Tehri already in his mouth, questioned me why there was no meat in the Vegetable Tehri they were having for dinner. After seven years of marriage, Mehebub had gotten used to my cooking enough to be asking for seconds. With a mischievous glint in his eye, he perhaps wanted to start a conversation too!
"But why ask me such a question, husband?" I replied, my tone laced with more than a hint of annoyance. "Don't you like this Awadhi Vegetable Tehri?"
He chuckled and responded, "Of course I do! But I was just curious to know the difference between UP Tehri and Bangladeshi Tahari. Is it the same as vegetable Biryani?"
I answered him while I was feeding Pasta and obviously while eating myself as much as I know about the dish. Well, let me not describe the conversation instead just the details 🙂 .
Veggie-loaded Tehri
As the winter chill approaches, I look forward to my favorite dish - Vegetable Tehri. Rich in flavor and loaded with veggies, it's a vegetarian's answer to Biryani or Pulao. What makes it unique is its use of mustard oil and local vegetables that set it apart from the rest. There's nothing quite like a hot plate of Tehri on a cold winter day!
Vegetable Tehri
Ah, the Tehri! How could I forget that delicious, tantalizing dish? The first time I tried it was on a visit to Lucknow back in 2011. That's when I had my first taste of authentic Awadhi Tehri - and boy, did it leave an impression!
It was so flavorful and fragrant; each spoonful was like a little flavor explosion in my mouth. It felt like every bite contained a thousand different spices that all blended together perfectly. And the best part? My landlady back home in Delhi made killer Tehri too - although her version wasn't quite as good as the one I had in Lucknow.
Whenever winter came around, we'd have tehari for lunch or dinner at least once or twice a week. It always hit the spot and ensured that our bellies were full of deliciousness until morning.
Variation
The night started off as any other, but I was soon invited to a colleague's residence for dinner. Little did I know that Awadhi vegetarian Tehri was on the menu! Prepared by his mother, the taste of the dish sent my taste buds into raptures. Although it was similar to the Tehri available in Delhi, there were subtle differences that made this version truly unique and unforgettable.
Awadhi Vegetable Tehri
Auntie's Tehri in Lucknow was a dish to behold. Aromatic mustard oil infused with potatoes and peas - its simple yet bold flavors had me enthralled. It was a humble dish, made with locally available vegetables - but I could tell that Auntie's hands had worked their magic on it. When I asked about the recipe, she smiled knowingly and said that other vegetables such as cauliflower, beans, and carrots can also be added to the mix. After feasting on this delightful Tehri, our dinner finished off sweetly with homemade Gurer Rosogolla - an indulgent end to a satisfying meal!
Recipe Tip - How to cook perfect UP-style Tehri
Aromas of mustard oil waft through the air as I lovingly prepare my signature Tehri. A medley of vegetables simmers in the pot, cooked with patience and care. A sprinkle of spices to bring out its flavor, and a few spoonfuls of sour curd for an extra kick. An amalgamation of Lucknow's version and Delhi's famed Tehri, it's sure to be a crowd-pleaser!
Tehari is immensely loved by my family and I cook it quite often in winter. The use of several veggies and rice makes Vegetable Tehari a full-pot meal.
This is how I make vegetable Tehri at home. By the way how about sharing how you make it? I would love to know that.
Instructions
Let me show you the step-by-step process of making perfect Tehri at home. You can check the recipe card for intricate details and measurements.
Use good quality Basmati Rice to make Tehri. Soak the rice before cooking. Check the recipe card for timing.
Use a deep bottom vessel to cook Tehri. Heat Mustard Oil and temper with whole spices. Check the spice list in the recipe card.
Add chopped onion and fry
Cook after adding Ginger Garlic Paste
Add Potato cubes and fry those
While frying the potatoes add Carrot cubes as well. These two needed to be fried more.
Add French beans as well
Green peas and curd are to be added as well
Do not forget Cauliflower followed by spice powders. Check the Recipe card for the details of spices needed to cook Tehri.
Mix thoroughly
Add soaked rice. Check the recipe card for soaking time.
Mix the rice properly with the veggies and spices.
Add water as per the measurement mentioned in the recipe card below and cover and cook for 15 minutes
Once ready add Garam Masala and after mixing serve Tahiri hot! Do check the recipe card for measurements and timing.
Frequently Asked Questions About Veg Tehri
Veg Tehri aka Tahiri is a one-pot rice meal
No, it is not! Pulao is a delicate and flavorful rice preparation where we mostly use ghee or vegetable oil as the base while in Tahiri we use mustard oil! It is robust and earthy.
It is often considered a veg counterpart of Biryani.
Oh Yes! In Bangladesh Gosht Tehri is famous and it tastes great. However, look and feel wise veg Tahiri and Bangladeshi tahiri are completely different.
It is often mistaken for Pulao and even treated as a vegetable version of Biryani, but Tehri is a unique dish in its own right. It is a one-pot dish that is filled with earthy flavors and is loaded with vegetables.
Top Tips
My family absolutely adores Vegetable Tehri! During the winter, I love to whip up this hearty meal of veggies and rice. The ingredients come together in a delightful way that satisfies everyone's tummy. I'm sure you have your own special way of making it too - why don't you share with me what goes into your version? I'm all ears!
Recipe Card
Awadhi Vegetable Tehri or Tahiri
Vegetable Tehri - a fragrant Uttar Pradesh specialty rice delicacy, simmering with a medley of spices and vegetables. Mustard oil infuses the dish with its unique piquancy, creating an aromatic feast that lingers on the palate. Enjoy this delicious rice dish and savor its exotic flavors!
Ingredients
- 300 g Long Grain Basmati Rice 2 Cup
- 2 Potato
- ½ cup Green Pea
- 1 Cauliflower
- 1 Carrot
- 3 French Beans
- 2 Onion
- 1 Tsp. Ginger paste
- 1.2 Tsp. Garlic Paste
- 4 Green Chili
- 100 g Sour Curd ½ Cup
For Tempering:
- 2 Red Chili
- 2 Bay Leaf
- 2 Black Cardamom
- 4 Green Cardamom
- 2 Whole Cinnamon Stick
- 5 Clove
- 10 Black Peppercorn
Spices:
- ½ Tsp. Turmeric Powder
- ½ Tsp. Coriander Powder
- ½ Tsp. Red Chilli Powder
- ½ Tsp. Garam Masala Powder
- 1 Tsp. Salt or to taste
- 3 Tbsp. Mustard Oil
Instructions
- Wash the long-grain Rice under running water until the starch from the rice goes away.
- Now soak the rice in water for 30 minutes and then discard the water and keep the rice aside for 15 minutes before using.
- Peel the potatoes and cut them into small cubes.
- Separate the Cauliflower into medium size florets.
- Cut french bean into long strips and after peeling the skin cut Carrot into cubes.
- Finely chop Onions.
- Now heat Mustard Oil in a deep bottom vessel and temper the oil with Red Chili, Bay Leaf, Black Cardamom, Green Cardamom, Whole Cinnamon Stick, Clove, and Black Peppercorn.
- Add chopped Onion and fry until the Onions are brown.
- Add Ginger and garlic paste and cook for a minute.
- Now add Potatoes followed by the carrot and cook on medium flame.
- Add Green Peas, French Beans, and Cauliflower as well and mix well.
- Add Turmeric Powder, Coriander Powder, Red Chilli Powder, and also Salt.
- Now add Green Chillies as well.
- At this point add Sour curd and cook till the oil separates from the mixture.
- Add Rice and thoroughly mix everything.
- At this point add around 3 cups of water and after giving a thorough mix cover the vessel with a lid.
- Cook on low flame for around 15 minutes and check in between.
- Depending on the quality of the rice, Vegetable Tehri will be cooked within 15 to 25 minutes.
- Checking in between is just to avoid lumping the rice.
- Once properly cooked mix in Garam Masala Powder and serve Vegetable Tehri with your choice of side such as Raita.
Notes
- You can Skip Carrots, Beans, and Cauliflower, however, those make Tehri more nutritious and tasty.
- You can skip Curd or add Tomatoes to balance the flavors.
- I don't prefer using mint leaves, however, can be added.
Nutrition
Pairing
These are my favorite dishes to serve with UP-style Tehri.
Pulao Recipes
- Narkel Doodh Pulao (also known as coconut milk Pulao)
- Easy Soya Chunks Pulao recipe (also known as Soya Pulao | Soya Rice)
- Instant Chicken Pulao Recipe (also known as Chicken Pulao in Pressure Cooker)
- Dhakai Morog Pulao (also known as Sahi Morog Pulao)
- Birista Pulao (also known as Piyaz Beresta Pulao)
- Ilish Pulao (also known as Bengali Hilsa Pulao Recipe)
- Bou Khuda (also known as Boua Pulao or Bou Khudi)
- Bengali Basanti Pulao (also known as Bengali Holud Pulao Recipe | Bhoger Misti Pulao)
- Bhat Bhaja (also known as Bengali Bhaja Bhat)
Let's connect over Awadhi Vegetable Tehri!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
You can follow me on Facebook, Twitter, Pinterest, and Instagram for updates and recipes from Debjanir Rannaghar.
Vegetable Tehri Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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