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A fragrant one-pot rice dish from Awadhi cuisine, where basmati rice is cooked with mixed vegetables and aromatic spices. This comforting and wholesome meal is perfect for a quick and satisfying lunch or dinner.
For 4 servings
Prepare the rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 30 minutes, then drain it completely using a colander.
Temper the spices: Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the cumin seeds and let them sizzle. Then add the bay leaf, cinnamon stick, cloves, and crushed green cardamom. Sauté for about 30-45 seconds until fragrant.
Sauté aromatics: Add the sliced onions and sauté for 6-8 minutes until they turn golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Cook vegetables and spices: Add the chopped tomatoes and cook for 3-4 minutes until they become soft and pulpy. Now, add all the diced vegetables (potatoes, carrots, peas, beans) along with the spice powders (turmeric, red chili, coriander) and salt. Stir well and cook for 3-4 minutes, allowing the vegetables to get coated with the masala.
Combine with rice: Add the drained, soaked rice to the pot. Gently fold it with the vegetable masala for about a minute, being careful not to break the delicate rice grains.
Cook the Tehri: Pour in 3 cups of hot water and stir gently. Bring the mixture to a vigorous boil. Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes without opening the lid.
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A fragrant one-pot rice dish from Awadhi cuisine, where basmati rice and chana dal are cooked together with aromatic spices. This wholesome meal is perfect for a comforting lunch or dinner, often served with a side of yogurt.
A fragrant one-pot rice dish from Awadhi cuisine, where basmati rice is cooked with mixed vegetables and aromatic spices. This comforting and wholesome meal is perfect for a quick and satisfying lunch or dinner.
This awadhi recipe takes 40 minutes to prepare and yields 4 servings. At 423.07 calories per serving with 8.26g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Rest and garnish: After the cooking time, turn off the heat but keep the lid on. Let the tehri rest for at least 10 minutes. This step is crucial for fluffy, separate grains. After resting, open the lid, sprinkle garam masala, fresh coriander leaves, and lemon juice (if using). Gently fluff the rice with a fork.
Serve: Serve the hot Subz Tehri immediately with a side of plain yogurt, raita, or a simple salad.
Add 1 cup of paneer cubes or soya chunks along with the vegetables for a protein-rich version. Sauté them lightly before adding to the pot.
Feel free to use other vegetables like cauliflower florets, mushrooms, or bell peppers based on availability and preference.
To make it faster, use a pressure cooker. Follow steps 1-5. After adding water, close the lid and cook for 2 whistles on medium heat. Let the pressure release naturally.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper powder along with the garam masala at the end.
Loaded with various vegetables like carrots, peas, and beans, this dish is a good source of dietary fiber, which aids digestion, promotes satiety, and helps maintain a healthy gut.
The basmati rice provides complex carbohydrates, which are digested slowly, offering a steady release of energy and keeping you full for longer.
The assortment of vegetables contributes essential vitamins like Vitamin A (from carrots) and Vitamin C, along with minerals like potassium and iron, supporting overall health.
Spices like turmeric, ginger, and cloves used in Tehri are known for their powerful anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Yes, Subz Tehri is a wholesome and balanced meal. It provides complex carbohydrates from rice, vitamins and fiber from a variety of vegetables, and healthy fats from ghee. It's a complete one-pot meal.
One serving of Subz Tehri (approximately 1.5 cups or 330g) contains around 400-450 calories, depending on the amount of ghee and types of vegetables used.
The main difference lies in the cooking method. In Tehri, raw rice is cooked together with the vegetables and spices in one pot. In Biryani, the rice is par-boiled separately and then layered with a separately cooked vegetable gravy before being slow-cooked (dum).
Absolutely. Simply replace the ghee with a neutral vegetable oil or coconut oil to make this dish completely vegan.
Store leftover Tehri in an airtight container in the refrigerator for up to 2-3 days. To reheat, sprinkle a little water over it and microwave for 1-2 minutes or heat it in a pan on the stovetop until warmed through.