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    Rice Recipes

    Awadhi Vegetable Tehri (or Tahiri) & our Dinner-time conversation!

    December 6, 2017 By Debjani Chatterjee Alam Leave a Comment

    Jump to Recipe·Print Recipe

    "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 😀 .

    %Vegetable Tehri

    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 🙂 .

    %Vegetable 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 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.

    However, I ended with having the dinner at a colleagues 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 difference between the Awadhi version and the Tehri available in Delhi.
    The Tehri I had there in Lucknow was prepared with Mustard Oil and Potato and Pea were the only vegetables used. When I asked Auntie informed that Tehri is prepared with locally available vegetables and other veggies such as Cauliflower, Beans or Carrot are latter inclusion. This was what I told him and then our dinner ended with homemade Gurer Rosogolla.
    %Vegetable Tehri
    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 pea. No mint in my Tehri but few spoonful of Sour Curd to give extra flavor.
    Tehari is immensely loved by my family and I cook it quite often in winter. With 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 do you make it! I would love to know that.
    Print
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    %Vegetable Tehri

    Awadhi Vegetable Tehri or Tahiri


    • Author: Debjani Chatterjee
    • Total Time: 40 mins
    • Yield: 3-4 1x
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    Description

    A flavored rice dish from Uttar Pradesh, Vegetable Tehri


    Ingredients

    Units Scale
    • 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)

    For Tempering:

    • Red Chili:2
    • Bay Leaf: 2
    • Black Cardamom: 2
    • Green Cardamom: 4
    • Whole Cinnamon Stick: 2"
    • Clove: 4-5
    • Black Peppercorn: 8-10

    Spices:

    • 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.

    Instructions

    1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2017/12/Untitled.jpg"][/url]
    2. Wash the long grain Rice under running water until the starch from the rice goes away.
    3. Now soak the rice in water for 30 minutes and then discard the water and keep the rice aside for 15 minutes before using.
    4. Peel the potatoes and cut into small cubes.
    5. Separate the Cauliflower into medium size florets.
    6. Cut french bean into long strips and after peeling the skin cut Carrot into cubes.
    7. Finely chop Onions.
    8. 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.
    9. Add chopped Onion and fry until the Onions are brown.
    10. Add Ginger and garlic paste and cook for a minute.
    11. Now add Potatoes followed by the carrot and cook on medium flame.
    12. Add Green Pea, French Bean, and Cauliflower as well and mix well.
    13. Add Turmeric Powder, Coriander Powder, Red Chilli Powder, and
    14. Salt.
    15. Now add Green Chillies as well.
    16. At this point add Sour curd and cook till the oil separates from the mixture.
    17. Add Rice and thoroughly mix everything.
    18. At this point add around 3 cups of water and after giving a thorough mix cover the vessel with a lid.
    19. Cook on low flame for around 15 minutes and check in between.
    20. Depending on the quality of the rice, Vegetable Tehri will be cooked within 15 to 25 minutes.
    21. Checking in between is just to avoid lumping of the rice.
    22. Once properly cooked mix in Garam Masala Powder and serve Vegetable Tehri with your choice or side such as Raita.

    Notes

    You can Skip Carrot, 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.

    • Prep Time: 10 mins
    • Cook Time: 30 mins
    • Category: Main
    • Cuisine: Awadhi

    Did you make this recipe?

    Share a photo and tag us at @foodofdebjani — we can't wait to see what you've made!

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    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.

    You can follow me on Facebook, Twitter, Pinterest and Instagram for updates and recipes from Debjanir Rannaghar.

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