Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
16 mins
additional:
20 mins
total:
51 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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

389 calories; protein 7.8g; carbohydrates 70.5g; fat 8.3g; cholesterol 1.8mg; sodium 616.2mg. Full Nutrition
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