Tehri/Spicy Rice Pilaf With Veggies

Tehri is a comforting and soulful one pot meal from Northern part of India. This dish is form of pulao but more flavorful and has nice crunching of veggies. Basically in sunny winters afternoon we used to have this palatable tehri in lunch with salad, papad, curd & pickle as in India in winters season we get veggies like peas, carrots and cauliflower. Being from UP we love to eat this dish and everyone in my family makes delicious Tehri. I have learned this recipe from my mom with little bit tweek in addition of more veggies to make it more nutritious 😊. If you are looking for more rice recipes, do try Egg Fried Rice (Indo-Chinese), Puliyogare/Tamarind Rice, Turmeric Lemon Rice, Egg Dum Biryani Recipe. So let’s get started.

Cuisine: Main Course, Rice

Recipe Type: Indian

Author: Rateka

Prep Time: 10-15 Mins

Cook Time: 20-25 Mins

Yields: 5 Portions

INGREDIENTS:

Basmati Rice: 1 cup
Cauliflower Florets: 1/2 cup (Medium Sized)
Fresh/Frozen Peas: 1/3 cup
Potato: 2, peeled, cut into small cubes
Carrots: 2, peeled, cut into cubes
Onion: 1, finely sliced (optional)
French Beans: 8-10, cut into 1″ pieces
Soya Chunks: 10-15 pieces (optional)
Green Chili: 2, finely chopped
Ginger-garlic paste: 2 tsp (Optional)
Ghee/Clarified Butter: 2 tbsp
Heeng/Asafoetida: 1/4 tsp
Bay leaf: 2
Cloves: 3-4
Cinnamon stick: 1/2″
Black Cardamom: 2
Green Cardamom: 2
Turmeric Powder: 1/2 tsp
Red Chili Powder: 1 tsp
Cumin Seeds: 1 tsp
Salt to taste

METHOD:

Wash & soak rice for 30 mins.
In a pressure cooker, heat ghee, once hot add heeng, cumin seeds & sauté for 30 seconds. Then add all the whole spices-black & green cardamom, bay leaf, cloves,cinnamon stick & sauté for 1 min or till fragrant.
Add sliced onions, green chili & fry till the onions are pinkish golden.
Add ginger-garlic paste and fry for a minute of till raw smells goes off.
Add potatoes, cauliflower, peas, carrots, beans, soya chunks along with dry spices-red chili powder, salt, turmeric powder and fry them for 2-3 minutes.
Add the soaked and drained rice to fried veggies and fry gently for 2 mins.
Add 2 cup of water & cook till 2-3 whistles, switch off the gas & let the steam release naturally.
Serve hot and vibrant looking tehri with a dollop of ghee on top along with salad, curd & pickle of your choice for a comforting & soulful meal 😊.