A - Z Biryani / Khichdi / Pulao Series ~ T for Teheri / Tehri / Tahiri

Tahri is one dish from the bygone era that fortunately didn't need any substitutions since it is vegetarian in origin. Tehri also called as tahri, tahiri, or teheri is a vegetarian one pot rice meal that had interestingly found a place in the royal kitchens of Awadh, which are almost synonymous with their lavish, non-vegetarian version biryanis. It is believed to have been first created for the vegetarian book keepers of the Nawabs. It makes sense that the royal kitchens catered to it's staff considering that it was a period when there was no practice of either carrying a lunch box or eating out. Tehri seems to have gained quite popularity during second world war when meat prices substantially increased and potatoes became a favored alternative to meat in biryanis. Apart from north India, primarily Uttar Pradesh where the dish has originated and is cherished, it is also quite popular one in Pakistan and Bangladesh where it no longer remains a vegetarian dish. It seems to be a popular street food of Kashmir too. 
 
I honestly enjoy this delicious tehri more compared to the biryanis where I need to convert meat based ones to 'vegetarian' ones. It is probably because the dish is perfect as it is and honed over time and needs no modifications. It is quite easy to put together this one pot comfort meal that needs no fancy ingredients. Unlike a biryani preparation where rice and vegetables are cooked separately, rice in this case is cooked along with spices and vegetables in one handi / pot. Typically though potato is the commonly used vegetable in tehri, one can experiment with any preferred vegetables.

Ingredients: (2 servings)
1/2 cup basmati rice
2 to 3 cups mixed vegetables (I used peeled and diced potato and carrots, green peas and cauliflower florets.)
1 tbsp. ghee
1 tsp. cumin seeds
1 bay leaf
1 black cardamom
2 cloves
1 inch cinnamon piece
1 big onion, thinly sliced
1 tomato, chopped
1 tsp. ginger - garlic paste
1 green chili, slit lengthwise
1/8 tsp. turmeric powder
1/2 tsp. coriander powder
1/2 tsp. chili powder
1/2 tsp. garam masala (optional)
Salt to taste
3/4 cup water

Ingredients for garnishing:
Minced cilantro leaves
Lemon juice
Ghee

Directions:
* Heat ghee directly in a small pressure cooker and add cumin seeds, bay leaf, cardamom, cloves and cinnamon.
* When the cumin starts to brown, add onion slices and saute until golden brown.
* Next add the ginger - garlic paste and saute until the raw smell leaves.
* Next add the tomato and green chilies. Cook for a couple of minutes. 
* Next add turmeric, coriander powder, garam masala, chili powder and salt, stir and mix well.
* Then add all the vegetables and saute for a minute. 
* Wash and drain the rice. Add rice and saute well until the rice is coated well with ghee and spices. 
* Add 3/4 cup of water and pressure cook for three whistles.
* Wait for few minutes after the valve pressure is gone. Fluff the rice. Drizzle a bit of ghee and lemon juice over and garnish with cilantro before serving.

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani

M - Motiwale Pulao
N - Nei choru
O - Oodhala Pulao
P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao
S - Sindhi Biryani

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

An InLinkz Link-up

Comments