veg tehri recipe with step by step photos. veg tahiri or veg tehri is an aromatic, spiced one pot rice & vegetable based dish from the uttar pradesh cuisine.
veg tehri is a medley of mixed veggies, rice and spices from the awadhi cuisine. an easy recipe to prepare. the method of making tahiri or taheri looks like making a pulao, but the dum cooking technique makes the difference. the taste of taheri is also not like a veg pulao. i felt the taste somewhere between a biryani and a pulao.
the vegetables that are usually added in tehri are cauliflower, peas and potatoes. though you can use whatever mixed veggies you have or your choice of veggies. you can even make a one or two veggie tehri like an aloo gobi or a simple potato peas tehri or even just a potato tehri. the recipe has been adapted from jiggs kalra’s book – “classic cooking of avadh” .
vegetable tahiri makes for an ideal weekend lunch. you can pair it with a raita or even plain yogurt.
if you are looking for more rice recipes then do check:
vegetable rice or veg tehri recipe card below:
vegetable tahiri recipe | veg tehri recipe | vegetable rice recipe
vegetable tehri recipe - spiced one pot rice dish made with vegetables and spices. a specialty from uttar pradesh cuisine.
ingredients (1 cup = 250 ml)
veggies for veg tehri:
- 200 to 210 grams potatoes, 2 large potatoes or 1 cup tightly packed potatoes
- 200 to 210 grams cauliflower, 2 cups chopped cauliflower florets
- 115 grams carrots or 2 medium sized or ½ cup chopped carrots
- 50 grams french beans or 12 to 14 french beans or 1/3 cup chopped beans
- ½ cup green peas (matar) - fresh or frozen
other ingredients for veg tehri:
- 3 tablespoon ghee
- 175 grams onions or 3 medium sized onions or 1 cup heaped sliced onions
- 155 grams tomatoes or 3 medium sized tomatoes or ¾ cup chopped tomatoes
- 1 tablespoon ginger-garlic paste or 1 inch ginger + 6 to 7 garlic - crushed to a paste in mortar-pestle
- 1 tablespoon chopped mint leaves (pudina patta)
- 3 tablespoon chopped coriander leaves (dhania patta)
- 3 green chilies (hari mirch) - slit
- 1 teaspoon red chilli powder (lal mirch powder)
- 1 teaspoon coriander powder (dhania powder)
- ½ teaspoon turmeric powder (haldi)
- 1.5 cups basmati rice or 300 grams basmati rice
- ½ tablespoon lemon juice
- 1 teaspoon kewra water or rose water (optional)
- 3 cups water
- salt as required
whole spices for veg tahiri:
- 1 tej patta (indian bay leaf)
- 4 green cardamoms (chotti elaichi)
- 2 black cardamoms (badi elaichi)
- 4 to 5 cloves (lavang)
- 2 sticks each of 1 inch cinnamon (dalchini)
how to make recipe
preparation for veg tehri recipe:
- rinse 1.5 cups basmati rice in water very well till the water runs clear of starch. then soak the rice in enough water for 30 minutes.
- after 30 minutes, drain the rice and keep aside.
rinse and soak 2 cups mediums sized cauliflower florets in hot water for 15 to 20 minutes.
this blanching step is optional and only to get rid of any insects or worms in the cauliflower. after blanching the cauliflower, drain them and keep aside. also chop the rest of the veggies and keep aside.
making vegetable tehri recipe:
heat 3 tbsp ghee in a thick bottomed deep pot or pan.
add the following spices and saute till the spices splutter and become fragrant - 1 tej patta, 4 green cardamoms, 2 black cardamoms, 4 to 5 cloves and 2 sticks each of 1 inch cinnamon. instead of ghee you can also use mustard oil or sunflower oil.
- then add 1 cup heaped sliced onions.
- stir and begin to saute the onions.
- sauteing the onions take a lot of time. so add a pinch of salt for quick cooking of the onions.
- saute till the onions become golden.
- then add 1 tbsp ginger+garlic paste. saute for a few seconds till the raw aroma of ginger and garlic goes away.
- add 3/4 cup chopped tomatoes. saute the tomatoes for a minute or two.
- then add 1 cup tightly packed diced potatoes. saute the potatoes for 3 to 4 minutes on a low to medium flame.
- next add 1/2 cup chopped carrots, 1/3 cup chopped french beans , 1/2 cup fresh or frozen green peas and the cauliflower florets.
- mix the veggies with the rest of the ingredients.
- then add 1 tbsp chopped mint leaves, 3 tbsp chopped coriander leaves, 3 slit green chilies, 1 tsp red chilli powder, 1 tsp coriander powder and 1/2 tsp turmeric powder.
stir and mix very well. add 1/2 tbsp lemon juice.
- then add rice. mix the rice very well with the masala and saute for a minute.
pour 3 cups water. you can also add 1 tsp rose water or kewra water at this step. season with salt.
- cover the pan with a tight lid. if you want you can also seal the pan with an aluminium foil and then cover the pan with a lid.
on a low flame, cook the tahiri till all the water is absorbed and the rice grains are fluffy and soft.
it took me 20 minutes for the rice to cook. time will vary depending on the size and volume of pan, the thickness of pan, flame intensity etc.
- once done, give a resting time of 5 minutes. then gently fluff and serve vegetable tahiri with a raita or plain curd.
step by step vegetable rice or veg tehri recipe:
1. rinse 1.5 cups basmati rice (300 grams) in water very well till the water runs clear of starch. then soak the rice in enough water for 30 minutes.
2. after 30 minutes, drain the rice and keep aside.
3. rinse and soak 2 cups mediums sized cauliflower florets in hot water for 15 to 20 minutes. this blanching step is optional and only to get rid of any insects or worms in the cauliflower. after blanching the cauliflower, drain them and keep aside. also chop the rest of the veggies and keep aside.
4. heat 3 tbsp ghee in a thick bottomed deep pot or pan.
5. add the following spices and saute till the spices splutter and become fragrant – 1 tej patta, 4 green cardamoms, 2 black cardamoms, 4 to 5 cloves and 2 sticks each of 1 inch cinnamon. instead of ghee you can also use mustard oil or sunflower oil.
6. then add 1 cup heaped sliced onions.
7. stir and begin to saute the onions.
8. sauteing the onions take a lot of time. so add a pinch of salt for quick cooking of the onions.
9. saute till the onions become golden.
10. then add 1 tbsp ginger+garlic paste.
11. saute for a few seconds till the raw aroma of ginger and garlic goes away.
12. add ¾ cup chopped tomatoes.
13. saute the tomatoes for a minute or two.
14. then add 1 cup tightly packed diced potatoes.
15. saute the potatoes for 3 to 4 minutes on a low to medium flame.
16. next add ½ cup chopped carrots, ⅓ cup chopped french beans, ½ cup fresh or frozen green peas and the cauliflower florets.
17. mix the veggies with the rest of the ingredients.
18. then add 1 tbsp chopped mint leaves, 3 tbsp chopped coriander leaves and 3 green chilies (slit).
19. also add 1 tsp red chilli powder, 1 tsp coriander powder and ½ tsp turmeric powder.
20. stir and mix very well.
21. add ½ tbsp lemon juice.
22. then add rice.
23. mix the rice very well with the masala and saute for a minute.
24. pour 3 cups water. you can also add 1 tsp rose water or kewra water at this step.
25. season with salt.
26. cover the pan with a tight fitting lid, so that the steam does not pass from the sides. if you want you can also seal the pan with an aluminium foil and then cover the pan with the lid.
27. on a low flame (sim), cook the tahiri till all the water is absorbed and the rice grains are fluffy and soft. it took me 20 minutes for the rice to cook. time will vary depending on the size and volume of pan, the thickness of pan, flame intensity etc. you can check the rice grains while cooking once or twice.
28. once done, give a resting time of 5 minutes. then gently fluff and serve vegetable tahiri with a raita or plain curd. you can also garnish vegetable tahiri with some fried onions while serving.
Chailin Lew says
I have this several times and it has come out delicious every single time. I’m so glad of your website. The place I blindly come for vegetarians recipes.
dassana amit says
Thanks Chailin for your positive feedback. Glad to know the trust you have on recipes posted on this blog. All the recipes are tried and tested before published.
Aakanksha says
Can I make it without using spices (cloves, cardamom and cinnamon) I don’t like their taste??
dassana amit says
these spices make the rice aromatic. so i would not suggest skipping them. if you want you can reduce their quantity.
superman says
your recipes are just amazing , i just stick to them and it akways turn out to be so yummy.. being a male student i called chef in my group.. thanks a lot
dassana amit says
welcome superman. glad to know this. thanks for sharing your positive feedback on recipes.
bhagya says
if it’s in version of the video and nice recipe
dassana amit says
thanks bhagya.
Deeps says
Which basmati rice do u use for all ur rice recipes ?? Plz let me know.. N all of ur recipes are too good thankuu so muchhh…
dassana amit says
thanks deeps. i use india gate basmati rice – classic brand. before i was also using organic basmati rice, but lately they started becoming sticky, so switched to india gate. there is one more rice i use, but it is locally available and that is dehradun basmati rice.
Jayashree says
Looks yummy. We can cook in rice cooker right to avoid releasing steam?
dassana amit says
you can cook in rice cooker. but in rice cooker on the lid, there is a vent for steam outlet.
Reshma Sawant says
Hi… m reshma… m newly married n dont know cooking…. any dish I make, I take the recipe from your website and it turns out delicious and tempeting…. Thanx alot..
keep going…
dassana amit says
all our best wishes for your marriage life 🙂 pleased to know our blog could help you in cooking and you are welcome. thank you for your kind words.
Roopa says
Absolutely delicious. ..made it yesterday and everyone loved it…I am surely going to make it again and again. ..love all your recipes…
dassana amit says
thank you roopa for positive feedback 🙂 glad your folks liked the vegetable tahiri, surely make again.
Latha says
Very nice recipe. Tried today and came out well… Thanks for all the recepies here….
dassana amit says
welcome and thankyou latha 🙂
Ishu says
tried this today.. came out well and yummy.. all your recipes are superb and easy to follow and prepare..
dassana amit says
thankyou ishu 🙂
nupur says
Instead of lemon juice can we add amchur powder. If we dont have lemon
dassana amit says
don’t add amchur powder. skip the lemon. if you have curd, then you can add 1/2 to 1 tbsp curd.
vasumathi says
Hi
i enjoy your recipes very much
i want to know if we are using raw rice how much quantity of water should we use
dassana amit says
by raw rice, you mean rice which has not been pre soaked? for 1.5 cups rice, you can add 3.5 cups water.
Rachana Santosh says
Made this recipe today came out really yummy. Have tried dome of your other recipes too and they are all so yummy and simple to follow. Thank you so much for all of them.
dassana amit says
pleased to know this rachana glad you liked the recipe from our blog 🙂 thankyou for your kind words and you are welcome.
Pranitha Pai says
This is an amazing and a delicious dish.. Just loved it.. I have tried many of your recipes and they are just wonderful.. all the recipes are unique and have different flavours which is AWESOME!!!
dassana amit says
very pleased to know this thankyou so much pranitha glad you liked the recipes from our blog 🙂
Dipti says
Hi dasana
Amazing recipes. I just loved it.
I want to know that can I make this tahari rice with the brown rice. So Wat can I do for that.
Thanks
dassana amit says
you can make the veg tahari with brown rice. add 4 to 4.5 cups water. 4.5 cups will make the rice soft.
Sudha says
I made it a couple of days ago….came out pretty good!!!
I like most of your recipes.
dassana amit says
thankyou sudha pleased to know this 🙂
Monica says
I made this tahiri recipe yesterday night. I think what ruined it was the kewra essence.. 1 tsp. Honestly.. It was too much and overpowered the flavours of the veggies. I would recommend that either only a few drops be used.. Or not at all.
dassana amit says
the recipe mentions kewra water and not kewra essence. both are different. kewra water is lighter and subtle. kewra essence will be condensed and strong. if you use kewra essence, then just 1 or 2 drops is enough. 1 tsp kewra essence is too much. but if using kewra water, 2 tsp is also fine.
Liz says
I made the dish adding little bit of biriyani powder since my family prefers spicy food and it came out pretty good 🙂 Thanks for this awesome recipe and all of your recipes are pretty simple!!
dassana amit says
thanks for the positive feedback liz. biryani masala powder can be added in this veg tahiri recipe and i am sure it will taste good too. thanks for sharing.
poorni says
Ur all recipes r nic
dassana amit says
thankyou poorni 🙂
Aarti says
Great website just love it… Learnt so many new dishes and they just come out very well by using step by step pics. Cooking has become my hobby after using this website. I try to make new dishes everyday and love it when it comes out to be perfect. Thank you so much
dassana amit says
quite pleased to know this thankyou so much aarti for your positive and encouraging words god bless you.
Kavya says
All your recipes are soo perfect and soo easy to cook..very easy to follow with your pictorial explanation…thankyu soo much for wonderful recipes
dassana amit says
thankyou so much for your kind and positive words kavya 🙂 and you are welcome.
hollie says
yummy recipe very Easy to make I’m English my boyfriend is punjabi your recipes have helped me make some Indian dishes which he says are really tasty thank you
dassana amit says
glad to know this hollie 🙂 all the best in your life and thankyou for your positive words.
Gayathri says
After you add water, do you have to keep stirring in between for 20 minutes?
dassana amit says
no. just cover the pan with a tight lid and allow to cook the rice.
mona says
Freaking awesome recipe, made this today and finished every last bit of it. Love your blog!!!
dassana amit says
thanks a lot mona and glad to know.
Manas says
I’m a 25 y/o guy and I love to cook. Your recipes are the best. Just tried this recipe with amazing results.
Just a small change I’d like to suggest. Why not pressure cook the rice with all the ingredients? I think that would be a faster and easier method.
dassana amit says
thanks a lot manas. usually tahiri is dum cooked, where the steam is not allowed to pass. this gives a different taste to tahiri. in pressure cooking, the steam is allowed to pass, which would give a totally different taste to tahiri. that said, the recipe can still be made in a pressure cooker. just that the taste will be different,
Sethu says
Wow, this is a pulao with a twist. Thank you. Will try it tonight and write how it tasted!
dassana amit says
thanks sethu. do try and happy cooking.
sanju says
Trying this today. It smells yummy. Thanks.
dassana amit says
welcome aways sanju and thankyou 🙂
riya says
This looks delicious can i cook this pulao in pressure cooker.
dassana amit says
yes riya. you can cook in pressure cooker. just add 2.5 cups of water and pressure cook for 2 to 3 whistles.