Tehri Vegetable Spiced Rice UP Style

Method

1. 1

   Heat ghee and add whole spices: Heat 2 tbsp ghee in a heavy pot with a lid on medium heat. Add cumin seeds — wait for them to crackle. Add bay leaves, cardamom, cloves and cinnamon. Stir for 20 seconds until fragrant.

2. 2

   Cook onions to golden: Add finely chopped onions. Cook on medium heat stirring every 2 minutes for 8 minutes until golden.

3. 3

   Add ginger and garlic: Add ginger paste and garlic paste. Stir for 1 minute.

4. 4

   Add tomatoes and spices: Add chopped tomatoes. Cook 5 minutes until soft. Turn to low heat. Add turmeric, red chilli powder and coriander powder. Stir 2 minutes.

5. 5

   Add the vegetables: Add cubed potato, carrot and peas. Stir to coat with the spiced onion-tomato mixture. Cook on medium heat for 3 minutes.

6. 6

   Add the drained rice: Drain the soaked rice. Add it to the pot. Stir gently to mix the rice with the vegetables and spiced base. The rice grains should coat with the ghee and spices.

7. 7

   Add water and salt: Add 2.5 cups water and salt. Stir once gently. Bring to a boil on high heat.

8. 8

   Cook covered on low heat: Once boiling, reduce to the lowest heat. Cover the pot tightly. Cook for 18 to 20 minutes without lifting the lid — the steam inside cooks the rice perfectly.

9. 9

   Check doneness: After 20 minutes, open the lid and press a grain of rice — it should be fully soft with no hard centre. All the water should have been absorbed.

10. 10

    Rest and serve: Turn off heat. Cover and rest for 5 minutes. Open and gently fluff the rice with a fork — do not stir hard or the rice will break. Scatter coriander leaves and fried onion slices on top. Serve with raita (yogurt with cucumber and onion).

11. 11

    Note: Tehri is the vegetarian rice dish that working-class families in Uttar Pradesh have been making for generations. Unlike biryani which requires long marination and multiple separate steps, tehri is a one-pot preparation that can be made in under an hour. It is particularly associated with Navratri fasting meals (using only permitted ingredients) and with Muslim households during Ramadan as an easy weekday meal. The fragrance comes from the ghee and whole spices — no saffron or rose water is needed.