Tehri
A humble turmeric-yellow one-pot rice studded with potatoes and peas, born in Awadhi kitchens as a vegetarian answer to meaty pulaos.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Heavy-bottomed pot
- •Knife
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 8 g
- carbs
- 58 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 320 kcal
Instructions
- 1
Heat ghee (clarified butter) in a heavy pot. Sizzle the cumin seeds, bay leaf, and whole garam masala (spice mix) until they pop.
- 2
Add the sliced onion. Fry gently until golden.
- 3
Stir in the ginger-garlic paste. Cook until the raw smell goes away.
- 4
Add the chopped tomato and turmeric. Cook until soft and oil separates at the sides.
- 5
Add the cubed potato and peas. Fry for 3-4 minutes.
- 6
Drain the soaked rice and add it to the pot. Stir gently to coat the grains with the spiced mixture.
- 7
Pour in 600 ml water and add salt. Bring everything to a boil.
- 8
Cover with a lid and cook on low heat for 15-18 minutes until the rice is fully cooked.
- 9
Take the pot off the heat and rest for 5 minutes. Fluff gently with a fork.
- 10
Scatter fresh coriander leaves over the top before serving.
Chef's tips
Do not stir the rice too much while cooking or it will break and turn mushy. Soaking the rice beforehand keeps the grains long and separate.
Ingredient substitutions
- ghee → vegetable oil
Storage
Refrigerate in an airtight container for up to 2 days.
Reheating
Reheat with a splash of water in a covered pan or microwave.
Common mistakes to avoid
- •Using too much water, which makes the tehri sticky instead of fluffy.
Serving suggestions
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