Authentic Indian Tehri Recipe: A Flavorful Rice Dish from Uttar Pradesh

Ingredients

  • 2 cups Basmati rice
  • 4 tbsp Cooking oil
  • 1 large Onion, finely chopped
  • 1 Green chili, chopped
  • 2 tsp Ginger-garlic paste
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 2 tsp Coriander powder
  • 1/2 tsp Garam masala powder
  • 2 large Tomatoes, finely chopped
  • 1 cup Mixed vegetables (carrots, peas, potatoes, beans), chopped
  • 4 cups Water
  • Salt to taste
  • Fresh coriander leaves for garnish

Steps and instructions

  1. Wash the basmati rice thoroughly and soak it in water for 30 minutes. Then, drain the water and set the rice aside.
  2. Heat the cooking oil in a large, heavy-bottomed pan over medium heat.
  3. Add the finely chopped onion and green chili to the pan. Sauté until the onions become translucent and the chilies become fragrant.
  4. Add the ginger-garlic paste to the pan and sauté until the raw smell disappears.
  5. Add the turmeric powder, red chili powder, coriander powder, and garam masala to the pan. Stir well to combine the ingredients.
  6. Add the finely chopped tomatoes to the pan and cook until they become soft and pulpy.
  7. Add the chopped mixed vegetables to the pan. Stir well to combine the ingredients and sauté for a few minutes until the vegetables are well coated with the spices.
  8. Add the drained basmati rice to the pan and stir gently to combine. Cook for a couple of minutes until the rice is well coated with the spices.
  9. Add the water and salt to the pan. Stir well and bring the mixture to a simmer.
  10. Cover the pan with a lid and let the mixture cook on a low flame for 20-30 minutes or until the rice and vegetables are cooked through.
  11. Turn off the heat and let the Tehri rest for a few minutes before fluffing it with a fork.
  12. Garnish the Tehri with fresh coriander leaves before serving.

Tools for making

  • Large, heavy-bottomed pan - A pan with a sturdy base to ensure even cooking and heat distribution.
  • Spatula - A kitchen utensil used for stirring and flipping the ingredients in the pan.
  • Measuring cups - Needed to accurately measure the quantity of rice and water.
  • Knife - To finely chop the onion, green chili, and tomatoes.
  • Cutting board - Provides a sturdy surface for chopping vegetables.
  • Fork - Used to fluff the cooked Tehri before serving.
  • Lid - A cover for the pan to trap heat and allow the rice and vegetables to cook properly.
  • Water - Required to soak the rice and cook the Tehri.

Recipe variations

  • Use brown rice instead of basmati rice for a healthier option.
  • Add cooked chicken, shrimp, or paneer cubes to make it a non-vegetarian version.
  • Replace the mixed vegetables with your choice of vegetables such as bell peppers, corn, or broccoli.
  • Add a handful of raisins and cashews for a touch of sweetness and crunch.
  • Include a teaspoon of cumin seeds or mustard seeds for added flavor.
  • Experiment with different spices like cardamom, cinnamon, or cloves to enhance the aroma and taste.
  • For a spicier version, increase the amount of red chili powder or add freshly chopped green chilies.
  • Try substituting the oil with ghee (clarified butter) for a richer flavor.
  • Add a splash of lemon juice or sprinkle some chaat masala on top for a tangy twist.
  • Include a handful of fresh mint leaves along with the coriander leaves for a refreshing flavor.

Recipe overview

Tehri is a delicious and hearty one-pot meal from North India. It is a vibrant dish rich with the flavors of basmati rice, mixed vegetables, and a host of aromatic spices. This recipe takes you through the process of preparing Tehri in a simple yet detailed manner. Tehri is a great dish to prepare when you are in the mood for something special but want to keep it simple. Cooking the rice and vegetables together in the same pot not only simplifies the process but also allows the flavors to meld together beautifully, resulting in a dish that is truly greater than the sum of its parts. Once you garnish it with fresh coriander and serve it hot, you'll have a wholesome meal that is not just comforting, but also packed full of flavors. Expect a mildly spicy, fragrant, and satisfying dish that can be served for lunch or dinner. Pair it with yogurt or your favorite raita and enjoy this taste of North India from the comfort of your own kitchen.

Common questions

  1. Can I use any other type of rice instead of basmati rice?
  2. Basmati rice is recommended for Tehri as it adds a unique flavor and texture to the dish. However, you can use other long-grain rice varieties if you don't have basmati rice on hand.
  3. Can I use frozen vegetables instead of fresh ones?
  4. Yes, you can use frozen mixed vegetables as a substitute for fresh ones. Make sure to thaw them before adding to the dish.
  5. Is it necessary to soak the rice before cooking?
  6. Soaking the rice helps to remove excess starch and results in fluffier grains. It is recommended to soak the basmati rice for at least 30 minutes before cooking.
  7. Can I adjust the spice level?
  8. Yes, you can adjust the spice level according to your preference. Increase or decrease the amount of red chili powder and green chili based on your desired level of spiciness.
  9. Can I use vegetable oil instead of cooking oil?
  10. Yes, vegetable oil can be used as a substitute for cooking oil in this recipe.

Serving dishes and utensils

  • Large, heavy-bottomed pan - A pan with a thick bottom is ideal for even heat distribution and preventing burning.
  • Cooking spoon - A long-handled spoon for stirring and combining the ingredients in the pan.
  • Lid - A well-fitting lid for covering the pan while the Tehri cooks.
  • Fork - A fork is useful for fluffing the cooked rice and vegetables before serving.
  • Chopping board - A sturdy surface for chopping the vegetables.
  • Knife - A sharp knife for chopping the vegetables and onions.
  • Measuring cups - Measuring cups to accurately measure the quantity of rice and water.
  • Serving platter - A large platter or dish for presenting the Tehri.

Origin stories

Tehri, a delectable one-pot dish brimming with aromatic spices and vibrant vegetables, traces its roots back to the princely state of Awadh in North India. During the reign of the Nawabs, the royal kitchens of Awadh were renowned for their elaborate and opulent dishes. However, during the times of austerity, the royal chefs were challenged with the task of preparing a filling and nutritious meal, without compromising the exquisite flavors the court was accustomed to. Thus, Tehri was born - a humble yet flavorful dish, crafted with simple vegetables and fragrant basmati rice, cooked together with a melange of spices. Over time, this dish quickly found its way into the hearts and homes of the common people, becoming a staple in many North Indian households. Today, Tehri stands as a glorious testament to the culinary wisdom and ingenuity of those royal chefs, a reminder that in times of scarcity, simplicity can indeed breed sophistication.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.