Tahri Recipe (Tehri)
Tahri (Tehri) is UP-style spiced vegetable rice. This one-pot meal comes together in under 30 minutes using simple ingredients.
Servings: 6 people
Ingredients
- 2 cups long grain basmati rice
- 1 tablespoon oil
- 1 tablespoon ghee replace with oil for vegan
- ¼ teaspoon asafetida (hing) skip for gluten-free
- 1 teaspoon cumin seeds
- 3-4 cloves (laung)
- 4-6 whole black peppercorns (kali mirch)
- 2 whole black cardamoms (badi elaichi)
- 1 cup chopped onions
- ½ cup chopped tomatoes
- 1 cup green peas
- 1 cup peeled and cubed potatoes ½-inch cubes
- 2 cups cauliflower cut into small florets and blanched
- 3 teaspoons coriander powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 2 teaspoons salt or to taste
Instructions
- Rinse basmati rice with water 2-3 times until the water runs clear.
- Soak it in 4 cups of water for 30 minutes.
- Heat oil and ghee in a pressure cooker over medium-high heat.
- When the oil is hot, add asafetida and cumin seeds and saute for 3-4 seconds.
- Add cloves, black peppercorns, and black cardamoms and saute for 4-5 seconds.
- Add onions and cook till it turns slightly brown (5-6 minutes). Stir frequently while frying.
- Add tomatoes and cook for a minute.
- Now add peas, potatoes, and cauliflower and cook for 2-3 minutes. Stir frequently.
- Add coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and salt, and cook for another minute.
- Drain the water from the rice and add the rice to the pressure cooker.
- Add 3 and ½ cups of water and stir gently.
- Close the lid of the pressure cooker and pressure cook for 1 whistle on high heat.
- Remove the cooker from the heat and let the pressure release on its own.
- Once the pressure is completely released, open the lid of the cooker.
- Gently fluff the tahri using a fork and serve hot.
- You can garnish the tehri with some golden fried onions and chopped cilantro (coriander leaves).
Video
Notes
Sometimes, cauliflower has tiny insects hidden inside the florets. To get rid of them, I like to blanch my cauliflower before using it.
I make this recipe in my 3-liter pressure cooker or a 3-quart instant pot. To scale the recipe, use a bigger cooker or instant pot. The cooking time will remain the same.
Instant pot and stovetop recipes are in the post.
Nutrition
Calories: 322kcal | Carbohydrates: 65g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 828mg | Potassium: 487mg | Fiber: 5g | Sugar: 4g | Vitamin A: 317IU | Vitamin C: 37mg | Calcium: 58mg | Iron: 2mg
