“Debjani why there is no meat in the Tehri and only veggies?” Mehebub asked while having the Vegetable Tehri last night! Probably he was trying to start the conversation 😉 given I saw him helping himself with the repeated serving of the Tehri. I mean this is what ideal husbands do ain’t it especially after tolerating the wife for more than 7 years 😀 .
Well, me being his not so ideal wife replied “because this is Awadhi Vegetable Tehri not Bangladeshi Tehari! By the way, Why do you ask? Don’t you like it!”
He probably guessed I was not much happy with the question (which I was not) and replied: “I love it for sure but just want to know the difference wife. What is the difference between the UP Tehri and Bangladeshi Tehari? Is it same as vegetable Biryani?” he asked further.
I answered him while 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 🙂 .
A perfect delight for winter, I love veggie loaded Tehri or Tahiri. However, there is one question that often confuses me; is Vegetable Tehri the vegetarian answer to Biryani! Well, obviously considering the richness of the dish, the flavors Tehri is a very similar to Biriyani or Pulavh but there are differences as well. Use of mustard oil makes it different from typical Biryani and so the use of local vegetables!
Coming back to my Tehri Memory, my Delhi days were full of this particular dish. Our landlady used to make killer Tahiri, yes that is what she used to call it. Though I have had Vegetable Tahiri or Tehari several times in Delhi especially during Winters, however, I first had the Awadhi version of Tehri during my trip to Lucknow back in 2011. I was there for 4 days and after having Awadhi Biryani for 5 consecutive Lunch and dinner I was looking for something different.
- Long Grain Basmati Rice: 2 Cup (300g)
- Potato: 2
- Green Pea: ½ Cup
- Cauliflower: 1
- Carrot: 1
- French Beans: 2-3
- Onion: 2
- Ginger paste: 1 tsp.
- Garlic Paste: 1.2 Tsp.
- Green Chili: 3-4
- Sour Curd: ½ Cup (100g)
- Red Chili:2
- Bay Leaf: 2
- Black Cardamom: 2
- Green Cardamom: 4
- Whole Cinnamon Stick: 2"
- Clove: 4-5
- Black Peppercorn: 8-10
- Turmeric Powder: ½ Tsp.
- Coriander Powder: ½ Tsp.
- Red Chilli Powder: ½ Tsp.
- Garam Masala Powder: 1 Tsp.
- Salt: to taste
- Mustard Oil: 3 Tbsp.
- 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 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 Pea, French Bean, and Cauliflower as well and mix well.
- Add Turmeric Powder, Coriander Powder, Red Chilli Powder, and
- 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 of the rice.
- Once properly cooked mix in Garam Masala Powder and serve Vegetable Tehri with your choice or side such as Raita.
You can skip Curd or add Tomatoes to balance the flavors.
I don't prefer using mint leaves, however, can be added.
How about other forms of Tehari apart from the Awadhi Vegetable Tehri! Have you tried the Bangladeshi Mutton Tehari! Believe me, it is different and needless to say another delicious take on the same dish.
Have you tried the Awadhi Vegetable Tehri Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com or in Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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