Tehri is a fragrant and mildly spiced one-pot rice dish from North India, often made with seasonal vegetables and aromatic whole spices. This recipe delivers a comforting, home-style meal that's perfect for a quick weeknight dinner.
15 min prep
30 min cook
4 servings
320 kcal/serving
Ingredients
1 cup basmati rice, washed and soaked for 20 minutes
2 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds
1 bay leaf
2 green cardamom pods
4 cloves
1-inch cinnamon stick
1 medium onion, thinly sliced
1 teaspoon ginger-garlic paste
1 green chili, slit (optional)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
1 cup mixed vegetables (potato, carrot, peas, beans), diced
1.5 cups hot water
Salt to taste
2 tablespoons chopped fresh cilantro for garnish
Instructions
Heat ghee or oil in a heavy-bottomed pot over medium heat. Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon. Sauté until cumin seeds splutter.
Add sliced onion and cook until golden brown, about 5-7 minutes.
Stir in ginger-garlic paste and green chili (if using). Cook for 1 minute until fragrant.
Add turmeric, red chili powder, and garam masala. Stir well for 30 seconds.
Add the mixed vegetables and cook for 2 minutes, stirring occasionally.
Drain the soaked rice and add it to the pot. Gently mix with the vegetables and spices for 1-2 minutes.
Pour in hot water and add salt. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-18 minutes until rice is tender and water is absorbed.
Turn off heat and let it rest, covered, for 5 minutes. Fluff with a fork and garnish with cilantro.
Tips
For extra flavor, use a mix of vegetables like cauliflower, bell peppers, and green beans.
To prevent sticking, ensure the pot is heavy-bottomed and the heat is low during cooking.
Tehri can be served with raita (yogurt dip) or a simple salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.