A specialty from Uttar Pradesh cuisine, Tehri also known as Tahri or Tehari is a one-pot Vegetable Rice dish that is fragrant, spiced and made with basmati rice, mix vegetables and spices.
Rinse basmati rice in water very well till the water runs clear of starch. Then soak the rice in enough water for 20 to 30 minutes.
After 20 to 30 minutes, drain all the water from the rice and keep the soaked rice grains aside.
Rinse and soak 2 cups medium-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 all the water. Set the blanched cauliflower aside. Also chop the rest of the veggies and set aside.
Making vegetable tehri
Heat ghee in a thick bottomed deep pot or pan. Instead of ghee you can also use mustard oil or sunflower oil.
Keep the heat to low so that the ghee does not burn.
Next add the following spices and fry till the spices splutter and become fragrant - tej patta, green cardamoms, cardamoms, cloves and cinnamon.
Add the sliced onions. Stir and begin to sauté the onions.
Sautéing the onions take a lot of time. Thus add a pinch of salt for quick cooking of the onions.
Sauté till the onions become golden.
Then add ginger garlic paste. Sauté for a few seconds till the raw aroma of ginger and garlic goes away.
Add chopped tomatoes. Sauté the tomatoes for a minute or two.
Next add diced potatoes. Sauté the potatoes for 3 to 4 minutes on a low to medium heat.
Next add chopped carrots, chopped french beans , fresh or frozen green peas and the cauliflower florets.
Mix the veggies with the rest of the ingredients.
Add chopped mint leaves, chopped coriander leaves, green chilies, red chilli powder, coriander powder and turmeric powder.
Stir and mix to combine the ground spices. Add lemon juice.
Then add the rice. Mix the rice grains gently and evenly with the masala and sauté for a minute.
Cooking tahri
Pour 2.5 to 3 cups water. You can also add 1 teaspoon rose water or kewra water at this step. Season with salt as needed.
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 heat, cook the tehri till all the water is absorbed and the rice grains are fluffy and soft.
If the rice grains are undercooked and all the water has been absorbed, add a about a few tablespoons of hot water or as needed. Cover and continue to cook.
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 tehri with a raita or plain curd.
Notes
Preferably use aged basmati rice for a separate, non sticky, fluffy texture in the rice.
Feel free to add your preferred vegetables.
For a less spiced or spicier taste, reduce the ginger-garlic paste, green chillies and red chilli powder.
Add water as needed while cooking rice. The quantity of water to be added depends on the quality and age of rice. Usually organic varieties of basmati rice need more water.
You could also some nuts like cashews, almonds, pistachios in the tehri recipe if you like.