Tehri or tahari is a one pot meal made with rice, whole spices and vegetables. Several versions of the tehri abound in Pakistan, Northern India and some parts of Hyderabad and offer a vegetarian option to the biryanis made with mutton or chicken. The Mughal influence on this dish is unmistakable in its lavish vegetable biryani version but it can also be a simple comforting meal made only with one or two vegetables in the Uttar Pradesh version. The most popular vegetables added to a tehri are potatoes, peas and cauliflower florets (all three or any one). The Pakistani version almost always has potatoes and often thinly sliced onions.
My memories of tehri are associated with my mother-in-law who would make this meal especially after long and tiring days filled with shopping or visiting relatives across the city. She would quickly whip up a tehri even before we started thinking about the eternal question, “what should we make for dinner?”
The tehri I have learned to make is easy and does not require any prep except for rinsing the rice and shelling some fresh peas if you are not using frozen ones. The aroma of whole spices, fried in oil or ghee, are what makes this tehri very comforting and soothing. It was always served with plain yogurt and pickle at my mother-in-law’s loving table.
Step by Step
- Measure 1 cup rice (basmati or broken basmati) and rinse it in a colander under running water.
- Heat a pan and add 1 tbsp oil.
- Add 1 tsp cumin seeds, 2 bay leaves, 1″ cinnamon, 2 whole green cardamoms, and 3 whole cloves.
- Sauté the spices in oil till toasted and fried; the aroma is unmistakable.
- Add 1 tsp turmeric powder.
- Add the rinsed rice and 1 cup frozen or fresh green peas. Sauté till the rice and peas are coated with the oil.
- Add 3 cups of water and 1.5 tsp of salt (to taste).
- Cover and cook.
Pooling water
- When the water seems to have been completely absorbed, remove the lid, insert a spatula to the bottom of the pan and push back some of the rice. If water pools in the center, cover and continue to cook.
- The tehri is done when no water pools in the middle and all the liquid has been absorbed.
- Turn off the heat and let stand for 5 mins.
- Serve hot with a dollop of plain yogurt and a side of lemon or mango pickle.
Some Tips
You can use any long grain rice for a tehri. Broken basmati or basmati works the best as the long grains can cook without being disturbed.
You can add other vegetables, such as potatoes, cauliflower florets or carrots. Peel the potatoes and carrots and dice them into small bite sized pieces. Cut cauliflower into small florets as well to ensure that the vegetables are fully cooked.
You can serve tehri for lunch or dinner with a raita instead of plain yogurt.
Tehri
Ingredients
- 1 cup rice basmati or broken basmati, rinsed
- 1 cup peas fresh or frozen
- 1 tsp cumin seeds
- 2 bay leaves
- 1 inch cinnamon whole
- 2 green cardamoms whole
- 3 cloves whole
- 1 tsp turmeric powder
- 1.5 tsp salt to taste
- 3 cups water
Instructions
- Measure 1 cup rice (basmati or broken basmati) and rinse it in a colander under running water.Heat a pan and add 1 tbsp oil.Add 1 tsp cumin seeds, 2 bay leaves, 1" cinnamon, 2 whole green cardamoms, and 3 whole cloves.Sauté the spices in oil till toasted and fried, the aroma is unmistakable.Add 1 tsp turmeric powder.
- Add the rinsed rice and 1 cup frozen or fresh green peas. Sauté till the rice and peas are coated with the oil.Add 3 cups of water and 1.5 tsp of salt (to taste).Cover and cook.
- When the water seems to have been completely absorbed, remove the lid, insert a spatula to the bottom of the pan and push back some of the rice. If water pools in the center, cover and continue to cook. The tehri is done when no water pools in the middle and all liquid has been absorbed.Turn off the heat and let stand for 5 mins.Serve hot with a dollop of plain yogurt and a side of lemon or mango pickle.
