Tehri
Tehri is a comforting, one-pot rice dish that brings together fragrant Basmati rice and a medley of vibrant vegetables like potatoes, carrots, cauliflower, and peas, all infused with a harmonious blend of Indian spices. This easy-to-make vegetarian recipe is perfect for a wholesome family meal, featuring the aromatic warmth of cumin seeds, turmeric, and garam masala. With just 20 minutes of prep time and 30 minutes of cooking, Tehri is a quick and flavorful option for busy days. Serve it hot, garnished with fresh coriander leaves, alongside a cooling yogurt or a tangy side dish for a satisfying and nutritious meal. Perfect for fans of Indian cuisine, this recipe is ideal for anyone seeking a hearty, plant-based option that's as aromatic as it is delicious.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 2 medium-sized Potatoes
- 1 cup Green peas
- 1 cup Cauliflower
- 1 large Carrot
- 1 large Onion
- 1 large Tomato
- 2 pieces Green chilies
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 1 piece Bay leaf
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1.5 teaspoons Salt
- 3 tablespoons Vegetable oil
- 3.5 cups Water
- 2 tablespoons Fresh coriander leaves
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for around 15 minutes, then drain and set aside.
Peel the potatoes and cut them into medium-sized cubes. Chop the carrots into similar-sized pieces and separate the cauliflower into small florets.
Thinly slice the onion and chop the tomato. Slit the green chilies lengthwise.
Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the bay leaf and cumin seeds. Sauté them until the seeds start to splutter.
Add the sliced onions and sauté until they turn golden brown.
Add the garlic paste and ginger paste to the pot, and sauté for another 2 minutes until the raw aroma disappears.
Add the chopped tomatoes and green chilies. Cook until the tomatoes soften, and then add the turmeric powder, red chili powder, and salt. Mix well.
Add the diced potatoes, carrots, cauliflower, and green peas. Stir to coat the vegetables with the spices.
Pour 3.5 cups of water into the pot. Bring it to a boil.
Once the water starts boiling, add the soaked and drained rice. Stir gently to combine the rice with the vegetables.
Lower the heat, cover the pot with a lid, and let it cook for about 15-20 minutes or until the rice and vegetables are cooked through and the water is absorbed.
Turn off the heat and let the tehri sit, covered, for 5 minutes.
Sprinkle garam masala over the rice and add fresh coriander leaves before serving. Gently fluff the rice with a fork.
Serve hot with yogurt or any side dish of your choice.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6574 mg | 286% | |
| Total Carbohydrate | 284.0 g | 103% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 45.0 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4545 mg | 97% | |
*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.
