How to make Uttar Pradesh-Style Tehri for dinner at home

If biryani is too time consuming and pulao looks too plain to you, then you need to try Tehri, a classic one-pot rice dish from Awadh and Purvanchal, often called the vegetarian cousin of biryani. It is made with rice, spices, and veggies and is best served with raita and pickle on the side. Scroll down to read the recipe.

2 cups basmati rice, 2 tbsp mustard oil, 1 large onion, 1 medium potato, ½ cup green peas, 1 carrot, ½ cup cauliflower florets, 8–10 green beans, 1 bay leaf, 4 cloves, 4–5 black peppercorns, 1 small cinnamon stick, 1 black cardamom, 2 green cardamoms, 1 tsp cumin seeds, 1 tsp red chilli powder, 1 tsp coriander powder, ½ tsp turmeric, salt to taste, ½ tsp garam masala, water and coriander leaves

Wash the rice and soak it for 10-15 minutes. Also, peel, wash, and chop the veggies.

Heat mustard oil in a pressure cooker until it smokes lightly and then add bay leaf, cumin, cloves, cardamoms, cinnamon, peppercorns, and black cardamom. Let them crackle and release aroma.

Add onions and sauté for a while and also add ginger-garlic paste and cook till the raw smell disappears. Add turmeric, coriander powder, red chilli powder, garam masala, and salt. Mix well.

Next, add potatoes, peas, carrot, cauliflower, beans, and green chilli. Cook for another 2 minutes.

Now, add the soaked rice and gently mix it with the vegetables.

Add water, stir once, and bring to a boil and pressure cook for 2 whistles on a low flame.

Garnish with coriander leaves and enjoy.