Veg tehri (tahiri recipe)

Simple one pot rice cooked with mix vegetables and mild spices. Tehri is similar to pulao but made with mild spice powders and turmeric. It can be served with raita and papads.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Servings2

AuthorSwasthi

Ingredients (1 cup = 240ml )

1 cup basmati rice (I used aged rice)
2 tbsps oil
1 onion (sliced or chopped)
2 potatoes (small to medium) (cubed)
1 tomato (small to medium)(cubed)
½ cup cauliflower (gobi florets)
6 beans (cut to 2 inch long pieces)
1 carrot (small one, cubed)
¼ cup green peas (matar)
½ tsp salt (use as needed)
1 tsp ginger garlic paste
1 green chili (slit, optional skip for kids)
2 tbsps coriander leaves (daniya patta)
1½ cups water (adjust if needed)

Whole spices

1 bay leaf (tej patta)
½ tsp cumin (jeera)
4 cloves (laung)
2 inch cinnamon (dalchini)
1 black cardamom (badi elaichi)
4 green cardamoms (elaichi)

Spice powders to make veg tehri

¼ tsp turmeric powder (haldi)
¼ tsp red chili powder
1 tsp coriander powder (daniya powder)
½ tsp cumin powder (roasted jeera powder)
½ tsp garam masala

How to make the recipe

How to make veg tehri

Wash rice and soak it for about 30 mins. Later drain it and set aside.
While the rice soaks, wash and cube the vegetables.
Heat oil in a pot or cooker.
Add cumin, bay leaf, cardamoms, cloves and cinnamon.
When the cumin begins to splutter. add onions and chili. Fry until they turn golden.
Add ginger garlic paste. Fry just for a min.
Lower the flame. Add coriander powder, garam masala, cumin, turmeric, jeera powder and salt.
Fry these just for a minute.
Add all the vegetables including tomatoes.
Fry all these for 2 to 3 minutes.
Add the drained rice and mix gently.
On a slightly high flame fry the rice for 2 mins. Occasionally stir. Do not over do else the rice will break.
Pour water and mix well. Taste the water and add more salt if needed.
Bring the water to a boil on a high flame. Reduce the flame to medium. Cook covered until the rice is done completely.
If using a cooker, cover the lid and cook for 1 whistle. The flame has to be medium.
When the pressure goes off, open the lid.
Add chopped coriander leaves. Gently fluff up the rice and mix the coriander leaves.
Keep covered for 5 mins. Serve veg tehri with raita and papad.

NUTRITION (estimation only)