Dairy-Free Tehri
Dairy-Free Tehri is a vibrant, one-pot comfort dish hailing from South Asia, infused with aromatic spices and wholesome vegetables, making it not only a feast for the palate but also a hearty vegan-friendly option. This flavorful rice dish features perfectly cooked basmati rice simmered with a colorful medley of potatoes, carrots, and green peas, beautifully seasoned with turmeric, garam masala, and freshly grated ginger for a warm and bold taste. The addition of cumin seeds, bay leaves, cinnamon, cardamom, and cloves creates a fragrant base, while a touch of lemon juice and fresh cilantro brightens the dish for a refreshing finish. Quick to prepare yet deeply satisfying, this dairy-free version is perfect for family dinners or meal prep. Serve it on its own or pair it with your favorite chutney for an irresistible, comforting experience.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 2 Bay leaves
- 1 Cinnamon stick
- 4 Cloves
- 3 Green cardamom pods
- 1 large Onion, thinly sliced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 Green chilies, slit
- 2 medium Tomatoes, chopped
- 1 large Potato, diced
- 1 large Carrot, diced
- 1 cup Green peas, fresh or frozen
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1.5 teaspoons Salt
- 4 cups Water
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
In a large, heavy-bottomed pot or a deep skillet, heat the vegetable oil over medium heat.
Add the cumin seeds, bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté for 30 seconds until fragrant.
Add the sliced onion and cook until golden brown, stirring frequently, about 5-6 minutes.
Add the minced garlic, grated ginger, and slit green chilies. Cook for 1-2 minutes until aromatic.
Stir in the chopped tomatoes and cook until they soften and the oil separates, about 5 minutes.
Add the diced potato, carrot, and green peas. Mix well and sauté for 2-3 minutes.
Sprinkle in the turmeric powder, red chili powder, ground coriander, garam masala, and salt. Stir to coat the vegetables in the spices.
Add the drained basmati rice and mix gently to combine with the vegetables and spices.
Pour in the water and bring to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes or until the rice is cooked and the water is absorbed.
Remove from heat and let the Tehri sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork. Garnish with fresh cilantro and drizzle with lemon juice before serving.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3721 mg | 162% | |
| Total Carbohydrate | 239.0 g | 87% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 33.7 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3590 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
