Vegetable Tehri (North Indian Vegetable Spiced Rice)
Vegetable tehri (also called tehari and tahari) is a one pot vegetable and rice dish from North India. It is super simple to make and can be made in less than 45 minutes, making it a perfect meal for a quick weeknight dinner or if unexpected guests drop by.
This recipe is also vegan, dairy free and gluten free.
What is the origin of tehri?
Tehri or vegetable tehri originates from Uttar Pradesh, a province in the north of India.
It is said to have been invented because the vegetarian employees of the Nawabs of Awadh in India could not eat biryani, which is made with meat.
A vegetarian alternate was needed, resulting in the invention of tehri.
Tehri made its way to Pakistan when the Indian partition led to an influx of Muslims from Uttar Pradesh in India to Pakistan, who then brought their culinary traditions and recipes with them.
Different variations of tehri
There are two main types of tehri - one is the vegetable tehri made with mixed vegetables, which I am sharing today.
The other is made with potatoes and called aloo ki tehri (or aloo chawal) which is basically spiced rice with potatoes.
What vegetables can be added to vegetable tehri?
The most common vegetables added in tehri are potatoes, peas and cauliflower.
You can add or subtract based on personal preference and what is available in the house. You can also use a mix of fresh and frozen vegetables, if desired.
A good ratio to keep in mind is about 3 cups of vegetables to 2 cups of rice.
While you can change up the vegetables as you prefer, one vegetable is considered essential to tehri: potatoes.
This recipe is made with potatoes, peas, green beans, carrots, and capsicum (bell pepper) to add flavor and a vibrant color to the dish.
What type of rice is used to make vegetable tehri?
Tehri is made using Basmati rice - this is a long grain white rice grown in India and Pakistan. It is known for its extra-long grain and aroma.
Basmati rice can be found at Indian and Pakistani grocery stores, as well as in regular supermarkets. Look for a brand that is labelled as 'extra long-grain' and is aged.
Good quality Basmati rice is aged, which helps dry the rice grain fully and ensures that the grains are separated and fluffy when cooked.
In case Basmati rice is not available, American long grain rice could be substituted, but the water and cooking time will need to be adjusted. (Refer to your package instructions.)
Short grain or Jasmine rice cannot be used for this recipe.
How to serve tehri
Tehri is served with a cooling yoghurt raita on the side.
How to make vegetable tehri?
The best part about this vegetable tehri is that it is a one pot recipe and it comes together super easily.
Rinse and soak the rice: Rinse the Basmati rice at least 3 times (or till water runs clear) - this step ensures that the starch in the rice is washed off. Soak the Basmati rice for about 15 minutes.
Sauté spices, and vegetables: Start off with sautéing the onions till browned. Then add the ginger and garlic pastes, along with the whole spices. Sauté and then add tomatoes and powdered spices. Cook the tomatoes till soft, and then add the potatoes followed by the other vegetables. Sauté again for a few minutes till the potatoes are half tender.
Cook the rice: At this point, add water and rice. Let the tehri cook till the water is about 80% evaporated.
Put the rice on low simmer: Turn heat to low, add green chilies, and close the lid. Cook the rice on low simmer for about 10 - 15 minutes. This step is known as dum and means that the rice will be cooked in the steam.
Serve the rice: Turn off the heat, and let the rice sit for about 10 minutes - this will ensure any remaining water is absorbed. Serve the tehri hot with yoghurt raita on the side.
Vegetable Tehri (North Indian Style Vegetable Spiced Rice)
Vegetable tehri is an easy one pot rice dish from North India. Use whatever vegetables you have on hand, to make a tasty, vegetarian weeknight dinner.
Ingredients
- 2 cups Basmati rice (dry)
- ¼ cup oil
- 2 small onions, sliced
- ½ tablespoon ginger paste*
- ½ tablespoon garlic paste*
- 10 - 12 black peppercorns**
- 3 cloves (whole)**
- 2 black cardamom**
- 2-inch piece cinnamon stick**
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder (or cayenne pepper)
- Salt (to taste)
- 2 small tomatoes, diced
- 2 small potatoes cut into cubes
- ½ cup peas***
- ½ cup red bell pepper / red capsicum, sliced
- ½ cup green beans
- ½ cup carrots
- 2 green chilies
- Cilantro / coriander leaves, for garnish
Instructions
- Wash the Basmati rice, and rinse at least 3 times or till water runs clear. Soak in a bowl of water, for 15 minutes.
- Heat oil in a heavy bottomed pot, or a Dutch oven.
- Add the sliced onions, and fry for a few minutes till lightly golden.
- Add ginger paste, followed by garlic paste, followed by whole spices (black peppercorn, cloves, and black cardamom). Sauté for about 2 minutes, until the spices release their aroma, and then add the tomatoes.
- Add the powdered spices (coriander powder, red chili powder and turmeric powder). Cook for about 3 – 4 minutes, till the rawness of the spices goes away and the tomatoes are mashed and soft.
- Add the cubed potatoes, and cook for around 3 – 4 minutes.
- Add the carrots and peas, followed by the green beans and sliced bell peppers. Cook for another 3 minutes, adding a splash of water if the mixture is sticking to the bottom of the pan. Once the potatoes are about 70% cooked through, add the rice with 4 cups of water.
- Add salt to taste and give it a stir. Turn heat to medium – high flame and cook till water has almost evaporated – there will still be liquid but only about 10% left from the initial quantity.
- Turn heat to low, and add green chilies on top of the rice. Close the lid of the pot, and keep on low simmer till rice is cooked through. This will take about 5 – 8 minutes.
- Once the rice is ready, take it off the heat and let it sit, covered, for another 10 minutes. Then take it out and place it into a serving dish.
- Garnish with cilantro / coriander leaves, and serve hot with yoghurt raita on the side.
Notes
*Ginger and garlic paste are ingredients commonly used in Indian cuisine, and bottles are available at any Indian store. They can be made by blending ginger and garlic with water till a paste is formed and then stored in bottles in the fridge. If ginger and garlic paste is not available, freshly minced garlic and minced ginger can be used. Just reduce the quantity as freshly minced is stronger.
**The use of whole spices is essential to Indian cuisine for both flavour and aroma. Black peppercorns are a part of almost every pantry, but black cardamom (bari elaichi), cinnamon stick (daar chini) and cloves (laungi) may not be available in all households. They can be found at Indian stores or in the ethnic aisle of a big supermarket. If not available, they can be substituted for ½ teaspoon of garam masala powder. They can also be removed before serving.
***Vegetables that can be used in tehri are potatoes, peas, cauliflower, aubergine (eggplant or brinjal), green beans, carrots and bell peppers. Add and subtract based on personal preference and what is available in the house. A good ratio is 3 cups of vegetables to 2 cups of dry Basmati rice.
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Nutrition Information:
Yield:
5Serving Size:
⅕ of recipeAmount Per Serving: Calories: 323
Kiran is originally from Pakistan, and is a food blogger and recipe developer. One of the things that she loves doing is learning about different cuisines and learning how food has shaped culture and history around the world. You can find Kiran on her blog MirchiTales.com as well as on Instagram.
