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.

15 mins
16 mins
51 mins
20 mins
Max Servings:



  • 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

391.56 calories; 7.84 g protein; 70.79 g carbohydrates; 8.38 g fat; 1.79 mg cholesterol; 616.27 mg sodium.Full Nutrition

Reviews (1)

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3 Ratings
  • 4 Rating Star 2
  • 5 Rating Star 1
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.