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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.
For 4 servings
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.
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.
This hyderabadi recipe takes 60 minutes to prepare and yields 4 servings. At 472.38 calories per serving with 10.27g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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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.
Add 200g of paneer cubes or 1 cup of rehydrated soya chunks along with the vegetables for a protein-rich meal.
For a more luxurious version, soak a pinch of saffron strands in 2 tablespoons of warm milk and drizzle it over the rice before the 'dum' cooking stage.
Follow the steps until adding water. In a pressure cooker, use 2.25 cups of water for 1.5 cups of rice. Cook on high heat for 1 whistle, then reduce heat to low and simmer for 5 minutes. Let the pressure release naturally.
This one-pot meal provides a good balance of complex carbohydrates from rice for sustained energy, fiber from vegetables, and protein from yogurt and peas.
The inclusion of various vegetables like carrots, beans, peas, and cauliflower makes this dish high in dietary fiber, which aids digestion, promotes satiety, and supports gut health.
Traditional Indian spices used in Tehri, such as turmeric, ginger, cloves, and coriander, are known for their digestive and anti-inflammatory properties.
The colorful assortment of vegetables ensures a supply of essential vitamins like Vitamin A and C, and minerals like potassium and iron, contributing to overall well-being.
One serving of Hyderabadi Veg Tehri (approximately 380g) contains around 450-500 calories. The exact count can vary based on the amount of ghee and the specific vegetables used.
Yes, it is a relatively healthy and balanced one-pot meal. It provides complex carbohydrates from rice, fiber and vitamins from vegetables, and probiotics from yogurt. Using ghee in moderation offers healthy fats. It's a wholesome dish suitable for a regular diet.
The primary difference lies in the cooking method. In Tehri, raw rice is cooked together with the vegetable masala (a 'kacchi' or raw method). In Biryani, the rice is par-cooked separately and then layered with a separately cooked vegetable gravy before being slow-cooked on 'dum'.
Absolutely. To make it vegan, simply replace the ghee with a neutral vegetable oil or coconut oil, and substitute the dairy curd with a plant-based yogurt like cashew or coconut yogurt.
Mushy tehri is usually caused by three things: over-soaking the rice, adding too much water, or over-stirring the rice after adding it to the pot. Stick to the 1:2 rice-to-water ratio (for open pot cooking) and handle the rice gently.
While you can, it will alter the authentic Hyderabadi flavor. Shah Jeera (caraway seeds) has a smokier, more complex flavor than regular cumin (jeera). For the classic taste, shah jeera is highly recommended.
This recipe goes great with these complete meals
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