India has always been a land where rice has been a staple. Though famous rice dishes like pulao and biryani came from Islamic conquests, there is a dish that might be considered to be one of the original preparations from the Indian subcontinent. We are talking about tahri. All those who hail from North India especially Uttar Pradesh know what we are talking about. Tehri or tahiri often served with raita or a kachumbar, may look like a vegetable pulao but several food experts and chefs have stated that it is slightly different.
In his blog, chef Kunal Kapur says that tehri is a simple and classic vegetarian rice dish that has its roots in Uttar Pradesh. Spices similar to biryani and vegetable pulao go into this dish which makes people think it is a type of pulao but that is not true. In tehri, the veggies are half-cooked with whole and powdered spices along with curd and fried onions. Thereafter, soaked raw rice is added and mixed in with water and together are cooked over dum. This gives a rather spicier veg version of an Awadhi-style biryani. Tehri does include cooking methods used for making pulao and biryani as the use of fragrant spices is inspired by biryani while rice and veggies are mixed together to give it a little touch of pulao. It has also been stated in chef Kunal Kapur’s blog that some of the popular tehris are aloo ki tahri and veg tahri. But over a period of time, non-vegetarian tehri especially the one with mutton also gained popularity.
We can proudly say that tehri is a representation of North India’s composite culture. This rich dish is actually said to have been originated by the vegetarian Hindus who were fascinated by biryani. In the place of meat, they started using vegetables. In the older times, this dish was quite popular in the Awadh region but now, after so many years, is loved and savoured by all.
Since we have talked so much about tehri, it is our duty to share a quick recipe of tehri with you that you can relish at home. So, without any delay, have a look at the steps and enjoy!!
Ingredients
- 1 cup chopped potatoes
- 2 cups chopped carrots
- 1/3 cup chopped French beans
- 2 cups chopped cauliflower florets
- ½ cup green peas
- 1 cup sliced onions
- ¾ cup chopped tomatoes
- 6 garlic cloves
- 1 tsp ginger garlic paste
- Chopped mint leaves
- 3 tbsp chopped coriander leaves
- 3 green chilies
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 2 cups basmati rice
- ½ cup lemon juice
- 1 tsp kewra water
- 3 cups water
- Salt as per taste
- 1 bay leaf
- 4 green cardamoms
- 2 black cardamoms
- 5 cloves
Method
- Take a pan and heat ghee
- Add all the spices and roast them.
- Now add sliced onions and sauté them till they turn brown.
- Add a pinch of salt so that onions sauté a little fast.
- Add ginger garlic paste and stir.
- Add chopped tomatoes and mix well.
- Add potatoes and let them cook for a few minutes.
- Add other veggies like carrots, peas, and cauliflower florets.
- Add red chili powder, coriander powder, and turmeric powder.
- Mix well and add lemon juice
- Add the soaked raw rice and mix everything together. Let it cook for sometime.
- Pour water and add salt. You can also add rose water.
- Cover the pan with a tight lid and give it a dum (if you want).
- Cook for 20 minutes or until the tehri absorbs water
- Once done, serve with plain curd or raita.
Happy Cooking!