"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 Tahari? 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 🙂 .
Veggie-loaded Tehri
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 very similar to Biriyani or Pulao but there are differences as well. The use of mustard oil makes it different from typical Biryani and so does the use of local vegetables!
Vegetable Tehri
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 dinners I was looking for something different.
However, I ended up having dinner at a colleague's place and there was Awadhi vegetarian Tehri prepared by his mother! Needless to say, the taste was to die for however I found at that time a few differences between the Awadhi version and the Tehri available in Delhi.
Awadhi Tehri
The Tehri I had there in Lucknow was prepared with Mustard Oil and Potato and peas were the only vegetables used. When I asked Auntie informed me that Tehri is prepared with locally available vegetables and other veggies such as Cauliflower, Beans, or carrots are later included. This was what I told him and then our dinner ended with homemade Gurer Rosogolla.
Recipe Tip
The recipe I follow is the amalgamation of the Lucknow version and the Tehri I had in Delhi. I strictly use Mustard Oil but prefer to add several veggies instead of only Potato and peas. No mint in my Tehri but a few spoonfuls of Sour Curd to give extra flavor.
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.
PrintAwadhi Vegetable Tehri or Tahiri
Vegetable Tehri is very similar to Pulao but there are differences as well. The use of mustard oil makes it different and so does the use of veggies!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 3-4 1x
- Category: Main
- Method: Cooking
- Cuisine: Awadhi
Ingredients
- 300g 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
- 100g 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 or 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
- Serving Size: 200g
- Calories: 592
- Sugar: 6.8g
- Sodium: 660mg
- Fat: 12.6g
- Saturated Fat: 1.4g
- Carbohydrates: 103.4g
- Fiber: 19.9g
- Protein: 19g
- Cholesterol: 0mg
Keywords: Vegetable Tehri Recipe, Awadhi Tehri Recipe, veg pulao recipe, veg rice recipe, debjanir rannaghar
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 dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
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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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