vegetariangluten-free
hyderabadi
Vegetable Biryani with Cucumber Raita
45 min
652 cal
18gProtein
96gCarbs
23gFat
2Recipes
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Aromatic, fiber-rich Hyderabadi Veg Tehri – a perfectly spiced, wholesome one-pot comfort meal, quick to make and so satisfying!
A fragrant one-pot rice dish from Hyderabad, where basmati rice is cooked with mixed vegetables and a blend of aromatic spices. It's a wholesome and satisfying meal, perfect with a side of raita.
Serving size: 1 serving
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Aromatic, fiber-rich Hyderabadi Veg Tehri – a perfectly spiced, wholesome one-pot comfort meal, quick to make and so satisfying!
This hyderabadi dish is perfect for lunch. With 481.44 calories and 10.7g of protein per serving, it's a low-fat option for your meal plan.
Preparation: Rinse the basmati rice under cold water until it runs clear. Soak the rice in ample water for 30 minutes. Meanwhile, chop all the vegetables into uniform, bite-sized pieces.
Sauté Aromatics: Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, green cardamom, and shah jeera. Sauté for 30-40 seconds until they become fragrant and crackle.
Caramelize Onions: Add the thinly sliced onions to the pot. Sauté for 8-10 minutes, stirring frequently, until they turn deep golden brown. This step is crucial for the authentic Hyderabadi flavor.
Build the Masala Base: Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears. Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy. Now, add the spice powders: turmeric, red chili powder, and coriander powder. Stir and cook for another minute until the oil begins to separate from the masala.
Cook Vegetables and Yogurt: Add all the chopped vegetables to the pot. Sauté for 3-4 minutes, ensuring they are well-coated with the masala. Reduce the heat to low, then add the whisked curd. Stir continuously for 1-2 minutes to prevent curdling. Once incorporated, increase the heat back to medium and cook for 2 more minutes.
Combine Rice and Water: Drain the soaked rice completely and add it to the pot. Gently fold it into the vegetable masala for about a minute, being careful not to break the grains. Pour in 3 cups of water, salt, garam masala, chopped mint leaves, half of the chopped coriander leaves, and lemon juice. Give it a gentle stir.
Cook on 'Dum': Bring the mixture to a vigorous boil over high heat. Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid. Cook undisturbed for 15-18 minutes, until all the water is absorbed and the rice is perfectly cooked.
Rest and Serve: Turn off the heat and let the tehri rest, covered, for at least 10 minutes. This step is essential for the grains to firm up and absorb all the flavors. After resting, gently fluff the rice with a fork. Garnish with the remaining coriander leaves and serve hot with a side of cooling raita or plain yogurt.