Tehri

Tehri, a cherished delicacy from Uttar Pradesh and a highlight of Awadhi cuisine, is a comforting one-pot meal that brings together a mix of mixed vegetables with potatoes taking the center stage.

Tehri

While it shares some similarities with pulao and biryani, Tehri stands out with its unique dum cooking technique—slow-cooking in a tightly sealed pot to lock in all the steam and flavors, something that gives it a distinctive taste.

Ingredients for Tehri

• P Mark Mustard Oil: 1.5 tbsp

• Rice: 1 cup (200 grams) basmati rice (rinsed and soaked for 10 minutes)

• Potatoes: 1 medium (chopped into 1-inch cubes)

• Asafoetida (Hing): 1/4 tsp

• Whole spices:

  • Bay leaf: 1

  • Mace: 1 whole

  • Cumin seeds: 1/2 tsp

  • Peppercorns: 3 whole

  • Cloves: 2

  • Green cardamom: 3

  • Black cardamom: 1

  • Cinnamon stick: 1-inch piece

  • Dried red chilies: 2

• Garlic: 2-3 cloves (chopped)

• Red onion: 1 cup (chopped)

• Green chili: 1 (sliced)

• Green peas: 1/2 cup (soaked in hot water for 10 minutes if frozen)

• Turmeric powder: 1/2 tsp

• Salt: 3/4 tsp

• Water: 1.5 cups
  

Method for Tehri

1. Rinse 1 cup of basmati rice under running water until the water runs clear. Soak the rice in water for 10 minutes. After soaking, drain the rice and set it aside.

2. Chop 1 medium potato into 1-inch cubes.

3. Heat 1 tbsp mustard oil in a stovetop pressure cooker over medium heat. Ensure that it gets really hot before adding anything.

4. Add the cubed potatoes and sauté for 3-4 minutes until they develop a light golden skin. Remove the potatoes and set them aside.

5. Add an additional 1/2 tbsp of oil to the cooker. Reduce the heat to medium.

6. Add 1/4 tsp hing, followed by all the whole spices (bay leaf, mace, cumin seeds, peppercorns, cloves, green and black cardamom, cinnamon stick, and dried red chilies). Sauté for 30 seconds until aromatic.

7. Add 2-3 chopped garlic cloves and cook for 1 minute until the garlic starts changing color.

8. Add 1 cup chopped red onion and 1 sliced green chili. Cook for 2 minutes until the onions turn translucent.

9. Add 1/2 cup green peas (or any other vegetables like carrots, beans, or cauliflower). Sauté for 1 minute.

10. Add the soaked and drained rice to the cooker. Stir well to combine and roast the rice for 2-3 minutes on medium heat, stirring constantly.

11. Add the semi-fried potatoes back into the cooker and mix.

12. Sprinkle 1/2 tsp turmeric powder and 3/4 tsp salt over the mixture.

13. Pour in 1.5 cups of water and stir everything together.

14. Close the cooker with its lid and cook on high heat for 2 whistles. After 2 whistles, reduce the heat to low and cook for an additional minute before turning off the heat.

15. Allow the pressure to release naturally.

16. Once the pressure has released, open the cooker and fluff the tehri with a fork.

17. Your Tehri is ready! Serve hot, accompanied by raita or pickles.

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