Tehri

[vc_row margin_top="0" margin_bottom="0" full_width="" padding_left="0" padding_right="0" animation="" type="" bg_color="" bg_position="top" bg_repeat="no-repeat" bg_cover="false" bg_attachment="false" padding_top="0" padding_bottom="0" enable_parallax="" parallax_speed="0.1" bg_video_src_mp4="" bg_video_src_ogv="" bg_video_src_webm="" bg_type="" parallax_style="" bg_image_new="" layer_image="" bg_image_repeat="" bg_image_size="" bg_cstm_size="" bg_img_attach="" parallax_sense="" bg_image_posiiton="" animation_direction="" animation_repeat="" video_url="" video_url_2="" u_video_url="" video_opts="" video_poster="" u_start_time="" u_stop_time="" viewport_vdo="" enable_controls="" bg_override="" disable_on_mobile_img_parallax="" parallax_content="" parallax_content_sense="" fadeout_row="" fadeout_start_effect="" enable_overlay="" overlay_color="" overlay_pattern="" overlay_pattern_opacity="" overlay_pattern_size="" overlay_pattern_attachment="" multi_color_overlay="" multi_color_overlay_opacity="" seperator_enable="" seperator_type="" seperator_position="" seperator_shape_size="" seperator_svg_height="" seperator_shape_background="" seperator_shape_border="" seperator_shape_border_color="" seperator_shape_border_width="" icon_type="" icon="" icon_size="" icon_color="" icon_style="" icon_color_bg="" icon_border_style="" icon_color_border="" icon_border_size="" icon_border_radius="" icon_border_spacing="" icon_img="" img_width="" ult_hide_row="" ult_hide_row_large_screen="" ult_hide_row_desktop="" ult_hide_row_tablet="" ult_hide_row_tablet_small="" ult_hide_row_mobile="" ult_hide_row_mobile_large=""][vc_column width="1/1" animation=""][vc_column_text css_animation=""]How about a quick rice recipe from the Awadhi cuisine called Tehri (also called Tahri). Read about the origins and the history of the dish at Wikipedia.

Now a little of my personal history about the dish - Being a blogger, I am part of many food groups in Facebook. The idea behind being part of many Facebook groups is that you can share your recipes with a large group of people. Being part of different groups (which has people from different backgrounds) exposes you to a wide variety of dishes and cuisines. This is a fun way to get acquainted with new dishes and ideas and I find it pretty interesting.

Some of these food groups have their own rules and formalities. Some groups are pretty relaxed and chilled about rules, whereas some of them are pretty strict about what you can and cannot post. It all depends on the admin(s) of the group and the motivation behind the group. One of the groups I am part of is called Ghar Ki Thali, where home made meals are showcased.

A long time back, they conducted an event where members were asked to share pictures/recipes of their rice dishes. And one of the members shared a beautifully garnished rice dish, Tehri - that was my first introduction Tehri.

I was intrigued by the name, the dish and the cuisine and so, I started my research on the dish.

I am always on the lookout for easy one pot (or almost one pot) dishes, especially rice dishes and the Tehri recipe was a perfect choice for a one pot meal.

When I say quick, easy and one pot meals, there is no compromise on taste, quality or the nutrition value. Compromising on nutrition is a big no for me (OK, once in a while, a little indulgence is perfectly alright), but a typical meal at home has to be balanced, with right amount of carbs, vegetables, protein and a wee bit of fat.

Since Tehri has become a regular meal at home, I make mixed vegetable Tehri rather than the typical Aaloo Tehri (where just potatoes are used). Frozen (and chopped) vegetables are a blessing since they save you a little time.

One ingredient you will find for the first time on the blog is the amla or gooseberry. This is considered to be nutrition-packed. It has a wide variety of cosmetic and culinary uses. Amla has a taste that takes some getting used to. It has a weird taste (according to Sonshine) and if you are eating it for the first time, then you will probably want to spit out. But give it time, bite into it, chew it and once you finish, drink some water. It will be the sweetest sensation you will taste, ever. Sonshine, does not pay any heed to this advice, he refuses to eat gooseberry. So, I started adding it to tehri - when gooseberry cooks, it does not have that weird taste so prominent. It is my way of hiding nutritious gooseberry in a nutritious and wholesome rice preparation.

Tehri can be considered a mix between pulao and biryani.

Easier to prepare than biriyani, but more flavorful than a rice pulao - perfect for a quick meal.

Tehri has more flavors than a simple pulao. I try to keep the spice level to a manageable level, keeping in mind my Sonshine, who has a very mild pallette. If you are the kind of person that enjoys very BOLD flavors in terms of spice, consider making these changes:

• Increase the amount of green chillies
• Add garam masala
• Add black pepper corns.

If you have been following my blog for a while, you will realize that I am extremely partial to coconut, coconut milk and coconut oil (for very traditional recipes). So, while preparing Tehri, if you like the flavor of coconut and coconut milk, cook it with some coconut milk and enjoy the nutty, creamy richness.

Please keep in mind that this is not the authentic version of the preparation. I know many people who frown upon if a recipe or technique is not followed exactly as tradition specifies, and they are offended. I am all for adaptation. You like something? Go for it. But then, there are recipes, which I strictly adhere to the tradition - just because I like the taste.

Once I finalized the recipe for Tehri, I wanted to know how to serve it - what would be the authentic sides that I should serve with this dish? I asked my blogger friends and Sonal, who blogs at simplyvegetarian777 came to my rescue. She told me about the four essential sides for the rice dishes like Khichdi, Tehri etc. The four essential sides according to Sonal are dahi/raitha (yogurt based side), papad (thin, deep fried lentil fritters), achaar (Indian style spicy pickles, an example is the instant Granny Smith apple pickle I make) and green chutney.  I did not have green chutney on the day I made Tehri, so I served it with a dollop of ghee, papad, raitha and pickle.

Again, I digress from tradition here - pomegranate seeds are not the traditional garnish for this rice dish. I decided to go ahead with the garnish, because of the color they added to the dish. Also, when you bite into a spoonful of Tehri, the burst of the freshness of the juicy pomegranate seeds is really good.

The main recipe is written to use the rice cooker to prepare Tehri. But, if you prefer to use pressure cooker, refer the recipe notes where I have described how to prepare Tehri using a pressure cooker.

Continue to Content

Tehri

Yield: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

One pot meals can be delicious too.

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Ingredients

• 2 cup (approx. 200 grams) Basmati rice (wash in running water and soak for 15-20 minutes)
• 1 cup coconut milk (optional)

Vegetables

• 1.5 cups (150-200 grams) mixed vegetables (I used a mix of carrots, green beans and corn)
• 10-12 cauliflower florets
• 1 (about 200-250 grams) medium sized potato
• 1 (about 100-150 grams) medium sized onion
• 2 gooseberry (medium sized; optional)

Spices

• 1 tablespoon oil
• 1.5 teaspoon cumin seeds
• 1.5 teaspoon coriander seeds
• 1 tablespoon ginger garlic paste
• 1 teaspoon turmeric powder/ground turmeric/haldi
• 2-3 Serrano Pepper (adjust to taste)
• 3-4 cloves
• 1-inch cinnamon stick
• 5-6 green cardamom
• 2 bay leaves
• Salt to taste
• Juice of a lemon

Garnish

• Chopped cilantro leaves
• Pomegranate seeds (optional)

Instructions

Preparation

2. Wash and soak basmati rice for 15-20 minutes. Drain the rice well for 15-20 minutes.
3. Wash, peel and dice potato and finely chop onion. I used frozen vegetable medley and frozen cauliflower florets. If you are using fresh vegetables, chop them into desired size.
4. Using a mortar and pestle, coarsely crush cumin and coriander seeds. Crush the Serrano pepper into a rough paste.

Cooking

2. Heat oil and add cloves, green cardamom, cinnamon and bay leaves and saute for a few seconds till aromatic. Add the coarsely crushed cumin and coriander seeds and fry for a minute or till aromatic. Add the ginger garlic paste and Serrano pepper paste and fry.
3. Once the spices lose the raw smell, add the chopped vegetables and mix well.
4. Sprinkle ground turmeric and mix well to coat the vegetables.
5. Lower the heat to low, mix the drained rice with the vegetables and fry for a couple of minutes.
6. Once the rice is well combined with the vegetables, transfer to the rice cooker.
7. Pour 1 cup coconut milk and 3 cups water, add salt and juice of a lemon.
8. Close the rice cooker and follow the instructions as per your rice cooker. (I use the white rice setting on mine).
9. When the rice cooker finishes cooking, remove from heat, fluff gently with a fork. Transfer to a serving bowl.
10. Serve garnished with chopped cilantro leaves and pomegranate seeds (optional).

Notes

1. You can use any spicy green chillies or green pepper.
2. Using amla (or gooseberry is optional).
3. If you are not using coconut milk, use 4 cups of water ( I use a rice to water ratio of 1:2).
3, Prepare Tehri in Pressure cooker:
Follow till step 5. In step 5, once the rice is well combined with the vegetables, transfer to a pressure cooker. Add coconut milk + water (or water). Close the pressure cooker lid. Place the weight on the pressure cooker. Pressure cook on medium high heat for 2-3 whistles. Turn off the heat. Let the steam escape. Open the pressure cooker and fluff gently with a fork.
4. To get the best results, wash and soak the rice for 20 minutes. Then drain it for another 15-20 minutes. While considering the preparation time, it is assumed that you have the rice soaked and drained.
5. To make it spicier, consider adding garam masala, black pepper corn etc.

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