Vegetable Teheri | Awadhi Teheri

Taheri is a delicious rice and vegetable based dish. Vegetable Taheri- a delicious one pot rice, originates from Uttar Pradesh, that is fragrant, delicately fluffed basmati rice soaked in flavors of aromatic spices will make you fall in love with it. This is one of the most popular dish of Awadhi cuisine. It’s aromatic, filled with varied masalas and lots of vegetables. With a spoonful of ghee on top, this vegetarian rice recipe is a must try.

Spring is springing. As much as I love the sunny weather, the beautiful blooms and the sweet wind, I also dead the allergies that it brings. This year being one of the worst allergy seasons in about a decade here in California I have been suffering severely. Uhhh… the allergies ….

This Friday was on such day were I was soo tired of sneezing and rubbing my eyes the whole day I just wanted to come home and crash. But can’t escape mom duties can we? Also as I drove home I passed a biryani place and started to crave… Lol the cravings and appetite is not affected by allergies you see….

I almost was ready to order food and call it a day. But then as usual did some mental calculations on time for delivery and the guilt after.. yada yada …..I decided to make Teheri. and it was a good decision made. Kids loved it and the hot hot rice with some leftover potato gravy turned out to be a awesome friday night meal..

Pulav, Teheri Biryani are sister from the same mother. So what’s the difference between Biryani and Tahiri?

  1. The process of making tahiri/taheri is similar to that of pulao but the spice and ingredients align closer to that of biryani, so it tastes somewhere between a biryani and a pulao.
  2. Taheri is a quick version of biryani as it is one pot rice recipe where the whole spices and vegetables are sauteed together and then cooked in a pan or a pressure cooker until cooked through and fluffy.

Vegetable Teheri – Instantpot meal

Teheri is a delicious vegetable base aromatic rice dish. It’s aromatic, filled with varied masala flavors and lots of vegetables. this vegetarian rice recipe is a must try.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Main Dish
Cuisine: Indian
Servings: 4
Author: ramyaanagu

Ingredients

  • ginger garlic grated – 1 tbs
  • mint 2 tbs chopped
  • Sliced Onions – 2 medium
  • 1/4 cup yogurt
  • Veggies of your choice –
  • Carrots
  • Beans
  • Peas
  • Cauliflower
  • Potatoes
  • 1/2 Tomato sliced
  • Basmati Rice – 2cips
  • water as needed.

Tempering

  • Sunff or Jeera – 2 tsp
  • green cardamom – 4nos
  • Cinnamon sticks | pattai – 1 long
  • Cloves |krambu – 5-7
  • bayleaf – 2 nos
  • 3 tbs oil or Ghee

Masala Powders

  • Turmeric 1 tsp
  • cumin-coriander powder 1 tbs
  • Biryani masala powder 1 tbs
  • garama masala powder 1 tbs
  • salt to taste

garnish

  • Chopped mint
  • Chopped coriander
  • Sliced capsicum

Instructions

  • Turn your instant pot to saute mode and wait for the display to turn to HOT.
  • Now heat 3 tbs oil or butter, once hot add in the dry spice -jeera, cardamom, cinnamon and bayleaf
  • Once it starts to splatter add in the sliced onion followed by the grated ginger garlic.
  •  As the onion turns nice ad brown add the sliced veggies and saute well. I like to cut my veggies into long slices to be consistent with the log grain basamati rice
  • Now add the turmeric, cumin-coriander powder, biryani powder and salt. Cook veggies halfway. Add the chopped mint leaves for more flavor.
  • Then add the 1/2 tomato and 1/4 cup yogurt and mix well. Let the mixture cook for a bit and then add in the basmathi rice.
  • At this point add water for rice and also add some garam masala. Test for salt and add more if needed now.
  •  Pressure cook the biryani in Instant pot for about 8 min in pressure mode. let it natural release and serve hot with Raita or some gravy of your choice.

Tried this recipe? I’d love to know your feedback. Tag @amomscookbookon Instagram and hashtag it #amomscookbookYou can follow me on Facebook, Pinterestand Instagram for more such recipes.

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