6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1

Tehri was originally concocted by kings in northern India as a vegetarian equivalent to the Mughals' mutton or chicken biryani. This modern-day version has deliciously soft sweet vegetables and flavorful long-grain rice. Serve with chilled yogurt and spicy curry on the side.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place rice in large container and cover with several inches of cool water; let soak for 20 minutes. Drain.

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  • Heat oil in a pressure cooker over medium heat. Add onion, cumin seeds, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes and carrots; cook until lightly browned, about 5 minutes. Stir in turmeric, chile powder, and coriander; cook until fragrant, about 1 minute.

  • Stir rice gently into the pressure cooker until evenly coated with oil. Pour in water and peas. Stir in salt, butter, and garam masala. Seal cooker and bring to high pressure according to manufacturer's instructions. Cook for 5 minutes. Remove from heat.

  • Release pressure naturally according to manufacturer's instructions. Fluff rice with a fork.

Cook's Notes:

Substitute 1 cup cauliflower florets for the carrots if desired.

Substitute ghee for the butter if preferred.

Nutrition Facts

392 calories; 8.4 g total fat; 2 mg cholesterol; 616 mg sodium. 70.8 g carbohydrates; 7.8 g protein; Full Nutrition


Reviews (3)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/18/2018
My husband and I really enjoyed this. It was quite easy/quick to make too. It made more than expected too (a plus). I'll definitely make this again - next time I may add some paneer for more protein. (I figure adding it along with the onions/cumin seeds will help it absorb those flavours.) Instead of normal long grain rice, I used Basmati. And I used a small handful of whole baby carrots and 5 small (peeled/forked) potatoes (instead of 2 carrots and 2 large potatoes) as that's what I had on hand.

Most helpful critical review

Rating: 3 stars
01/30/2019
I liked it just fine but my biryani-loving family did not. I think the flavors were not distinct enough. I must admit that this is the first time I've made any biryani -- and I'm only comparing it to restaurant biryani. The overall appearance and taste was more homogeneous than we were accustomed to.
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
Rating: 4 stars
01/07/2017
1.7.17 Followed the recipe with the exception of using 1-1/2 cups of chicken stock and 1 cup water which I think bumped up the flavor. I used 2 carrots and might even add a third in the future if for nothing else it adds a pop of color to what otherwise would be a fairly unappealing looking dish (just my opinion). Made this in the Instant Pot and you taste layer upon layer of interesting flavors. Garnished with a sprinkle of chopped cilantro.
(5)
Rating: 5 stars
12/18/2018
My husband and I really enjoyed this. It was quite easy/quick to make too. It made more than expected too (a plus). I'll definitely make this again - next time I may add some paneer for more protein. (I figure adding it along with the onions/cumin seeds will help it absorb those flavours.) Instead of normal long grain rice, I used Basmati. And I used a small handful of whole baby carrots and 5 small (peeled/forked) potatoes (instead of 2 carrots and 2 large potatoes) as that's what I had on hand.
Rating: 3 stars
01/30/2019
I liked it just fine but my biryani-loving family did not. I think the flavors were not distinct enough. I must admit that this is the first time I've made any biryani -- and I'm only comparing it to restaurant biryani. The overall appearance and taste was more homogeneous than we were accustomed to.
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