Tehri

Tehri is a comforting and flavorful one-pot vegetarian rice dish that hails from the heart of North India, blending fragrant basmati rice with a medley of vibrant vegetables like potatoes, carrots, cauliflower, and green peas. Perfectly seasoned with warm spices such as turmeric, cumin, and garam masala, this wholesome recipe features a rich aroma and a golden hue that make it as visually appealing as it is delicious. Cooked with minimal fuss in a single pot, Tehri is ideal for weeknight dinners or festive vegetarian meals. Serve it hot, garnished with fresh coriander, and pair it with a dollop of yogurt or a zesty side dish for a complete and satisfying meal.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Peel the potatoes and cut them into medium-sized cubes. Chop the carrots into similar-sized pieces and separate the cauliflower into small florets.

Step 3

Thinly slice the onion and chop the tomato. Slit the green chilies lengthwise.

Step 4

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.

Step 5

Add the sliced onions and sauté until they turn golden brown.

Step 6

Add the garlic paste and ginger paste to the pot, and sauté for another 2 minutes until the raw aroma disappears.

Step 7

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.

Step 8

Add the diced potatoes, carrots, cauliflower, and green peas. Stir to coat the vegetables with the spices.

Step 9

Pour 3.5 cups of water into the pot. Bring it to a boil.

Step 10

Once the water starts boiling, add the soaked and drained rice. Stir gently to combine the rice with the vegetables.

Step 11

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.

Step 12

Turn off the heat and let the tehri sit, covered, for 5 minutes.

Step 13

Sprinkle garam masala over the rice and add fresh coriander leaves before serving. Gently fluff the rice with a fork.

Step 14

Serve hot with yogurt or any side dish of your choice.

Nutrition Facts

Serving size	2520.2 grams (2520.2g)

Amount per serving	% Daily Value*
Calories	1675

Total Fat 45.00g	58%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 25.60g
Cholesterol 0mg	0%
Sodium 6574mg	286%
Total Carbohydrate 284.00g	103%
Dietary Fiber 33.40g	119%
Total Sugars 45.00g
Protein 45.60g	91%

Vitamin D 0IU	0%
Calcium 417mg	32%
Iron 21mg	115%
Potassium 4545mg	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.

Source of Calories

Fat: 23.5%

Protein: 10.6%

Carbs: 65.9%