Tehri Image


Rice cooked with vegetables & spices

The Tehri could be to the vegetarians what the biryani is to the non -vegetarians! It is packed with flavors, is simple, rustic and a comfort meal for many. Serve it with a good raita, chutney, papad and pickle and you have a complete meal ready!


  • 2 cups rice
  • 2 large onions
  • 2 large tomatoes
  • 2 large potatoes
  • 1 cup cauliflower florets
  • 1 carrot
  • ½ cup shelled peas
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 3-4 cloves
  • 1 “cinnamon stick
  • 3 tbsp oil


  1. Soak the rice for 30 minutes.
  2. Peel and cut potatoes in cubes.
  3. Peel and finely slice the onions.
  4. Chop the tomatoes.
  5. Heat oil in a pan. Add bay leaves, cumin seeds, cloves, cinnamon stick and allow to splutter.
  6. Add in the sliced onions and sauté till golden.
  7. Add the powdered spices and mix in.
  8. Add the chopped tomatoes and mix in. Sauté till the tomatoes turn pulpy and the oil comes to the surface.
  9. Add in the potatoes, cauliflower, carrots & peas and mix well.
  10. Sauté for 4-5 minutes on medium heat till the vegetables absorb the flavors and become a little tender.
  11. Drain the rice and add to the pan.
  12. Mix well and sauté the rice till the moisture disappears and the rice is also partially cooked.
  13. Add 4 cups water, salt to taste and bring to a boil.
  14. Reduce the heat to a simmer and cover and cook till the rice is cooked and all the moisture is absorbed.
  15. Remove from heat and allow to stand for 5 minutes. Fluff with a fork and serve hot.
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