Veg Tahiri recipe: Vegetable tehri is an aromatic, delicately spiced one-pot dish of mixed vegetables and rice, a popular Awadhi recipe from Uttar Pradesh.
Tehri (or tahiri, tahri, tahari, tehari) is a traditional dish originating in Awadhi cuisine from Uttar Pradesh but with variations found in Old Delhi and throughout the Indian subcontinent and also in Middle Eastern countries. It is usually non-vegetarian, but the vegetarian version is widely popular in northern India.
Our tahiri recipe is a version of veg biryani. This quick to cook recipe is said to have been invented for Hindu bookkeepers employed by Muslim rulers in South Asia. During the Second World War, when meat was in short supply and hence unaffordable, the potato was widely substituted for meat in biryani. In veg tehri, potatoes (or other vegetables) are added to the rice, as opposed to the traditional method of preparing biryani, in which the rice is layered with the meat or vegetables.
A vegetable tehari recipe is different from other rice-and-vegetable-based dishes that are found in great variety in Indian regional cuisines. Although it is similar to vegetable pulao in that both are made with whole spices and vegetables, it is distinct in terms of its preparation and flavour profile. Whole spices, vegetables, raisins (kishmish), and rice are sautéed together and then cooked in a pan or rice cooker until cooked through and the rice is fluffy. Plus, its taste is also distinct, being somewhere between that of vegetable pulao and veg biryani. The optional addition of deep-fried sliced onions as garnishing makes our tahiri recipe as rich and delectable as biryani and adds a welcome crunch and flavour to the dish.
Tehri goes by various names—veg biryani, vegetable pulao, vegetable bhat, khari bhat, vegetable rice, namkeen chawal (salty rice), spiced yellow rice, and one pot masala rice. Some insist that long-grained basmati is essential, while others argue that non-basmati rice (like arwa chawal) should be used. Traditionalists accept only potato, cauliflower, pea, and raisin (kishmish), and frown on the addition of leafy vegetables, while more unorthodox cooks add finely chopped dill leaves and palak (spinach) leaves to the mix. Whatever one’s preferences may be, all agree that this tahari dish is flavour-packed, tasty, and healthy.
Our veg tehri recipe is a delicious celebration of glorious winter vegetables now available in your local market. Make the best use of seasonal vegetables like potato, cauliflower, peas, carrot, beans, baby corn, and mushroom—or any vegetables of your choice—in this soul-satisfying comfort food.
You will love our quick and simple recipe of this fragrant rice dish with lots of fresh vegetables.
Vegetable tahiri makes for an ideal weekend lunch. It stays fresh for hours, so it can easily be packed for a meal the next day. It’s the perfect go-to dish when you are in a hurry, or don’t know what else to cook.
Veg tahiri is so hearty and satisfying that it does not need any side dish, but should be served with green chutney, papad, tomato–cucumber raita, and salad as accompaniments. A generous dollop of desi ghee heated with a bit of red chilli powder adds even more flavour to this mouth-watering meal.
Learn how to make tehri, an easy one pot rice and vegetable dish from Awadhi cuisine, perfectly in your home kitchen with our step by step veg tehri recipe video. Find the detailed recipe with cooking methods and all ingredients right here at Yummefy recipes.
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