Tehari UP style
This tehari recipe or tahari/tahiri is a comforting, homestyle one-pot meal made with rice, veggies and spices. Perfect for Sunday lunches when served with a side of veg raita.
Servings 4 people
- 2 cups Basmati rice soaked for half an hour in plain water
- 2 tbsp. oil or ghee
- 1 tsp. cumin seeds
- 2 bay leaves
- 3-4 cloves
- 10-12 black peppercorns
- 2 black cardamom
- 2 tbsp. ginger-garlic paste
- 4-5 green chillies split
- 1 large onion sliced
- 2 tomatoes diced
- 1 cup diced vegetables (potato cubes, cauliflower florets and peas)
- 1 tsp. garam masala
- 1 tsp. coriander powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chilli powder
- salt to taste
- Chopped coriander leaves for garnish
Heat oil/ghee in a pressure cooker.
Add cumin seeds, bay leaves, cloves, pepper and cardamom and cook for a minute.
Add the chopped onions and fry for a couple of minutes.
Now add the ginger-garlic paste and slit green chillies and fry for a few minutes.
Add tomatoes and cook till slightly mushy.
Now add in the chopped veggies and fry in the masala for a couple of minutes.
Add the rice along with water, salt and the spice powders.
Cook for 2-3 whistles till rice is well-ccoked and not mushy and the veggies are cooked.
Garnish with chopped coriander leaves.
Serve hot with raita and papad.
You can use any veggies that you have at hand like carrots, knol khol etc. preferably the kind that do not turn too mushy.
I sometimes add soya chunks to this. I add soya chunks at the stage when we add rice and water.
Basmati rice is the best rice to use for tehari.
Calories: 267kcal | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 269mg | Potassium: 166mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2350IU | Vitamin C: 2.5mg | Calcium: 50mg | Iron: 3.2mg