Subz Tehri

Name: Subz Tehri
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup basmati rice (soaked for 20 minutes and drained); 1 pcs potato (medium, peeled and cubed); 1 pcs carrot (small, diced); 0.5 cup green peas (fresh or frozen); 1 cup cauliflower (small florets); 1 pcs onion (medium, thinly sliced); 1 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 2 pcs green chili (slit); 2 tbsp oil; 1 tsp cumin seeds; 1 pcs bay leaf; 3 pcs cloves; 2 pcs green cardamom (lightly crushed); 4 pcs black peppercorns; 0.5 tsp turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 cup water (hot); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(87)

TASTE SCORE

8/10

A homestyle North Indian rice dish where basmati rice cooks with mixed vegetables, warm whole spices, and a light masala base. It is fragrant, comforting, and perfect as part of a simple everyday meal.

PREP

20m

COOK

30m

SERVES

1 KATORI

326 cal

SERVINGS

METHOD · 10 STEPS

prep · ~20 min
Prep the rice and vegetables.
1.Rinse the basmati rice until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain well.
3.Peel and cube the potato, dice the carrot, cut the cauliflower into small florets, slice the onion, chop the tomato, grate the ginger, and slit the green chili.
TIPDrain the soaked rice well so the grains stay separate while cooking.
saute · ~6 min
Cook the whole spices and onions.
1.Heat the oil in a heavy pot over medium heat.
2.Add cumin seeds, bay leaf, cloves, green cardamom, and black peppercorns.
3.Cook for 30 seconds until fragrant.
4.Add the sliced onion and cook until light golden, 5 to 6 minutes.
saute · ~4 min
Build the masala base.
1.Add the grated ginger and green chili and cook for 30 seconds.
2.Add the chopped tomato, turmeric powder, red chili powder, coriander powder, and garam masala.
3.Cook until the tomato softens and the masala looks glossy, 3 to 4 minutes.
TIPIf the masala starts sticking, splash in a spoon of water instead of adding extra oil.
saute · ~5 min
Cook the vegetables with the masala.
1.Add the potato, carrot, green peas, and cauliflower.
2.Add the salt and mix well so the vegetables are coated with the masala.
3.Cook for 4 to 5 minutes, stirring gently once or twice.
mix
Add the rice and water.
Add the drained rice and fold gently for 1 minute so the grains are coated without breaking. Pour in the hot water and mix once.
boil · ~5 min
Bring the tehri to a boil.
Cook uncovered over medium heat until the water comes to a gentle boil and the rice starts rising to the surface.
steam · ~15 min
Cover and cook on low heat.
Cover the pot tightly and cook on very low heat until the rice is tender and the water is absorbed, 12 to 15 minutes.
TIPKeep the heat low so the bottom does not catch before the rice finishes steaming.
rest · ~10 min
Rest the tehri before fluffing.
Turn off the heat and let the pot sit covered for 10 minutes. This helps the grains firm up and finish cooking evenly.
garnish
Fluff the rice and add coriander leaves.
serve
Serve the Subz Tehri hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked basmati very well before adding it, or the tehri can turn heavy and sticky.
2
Let the onions reach light golden, not deep brown, so the dish stays delicate and doesn't taste bitter.
3
Cook the tomato masala until it looks glossy and the raw smell is gone before adding the vegetables.
4
Cut the potato and cauliflower into similar small pieces so they finish cooking in the same time as the rice.
5
After adding hot water, stir only once; too much stirring can break the basmati and make the texture mushy.
6
Rest the covered pot for the full 10 minutes before fluffing to keep the grains separate.
7
If using frozen peas, add them straight from the freezer; thawed peas can turn soft too quickly in tehri.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce the oil slightly and use small splashes of water while cooking the masala; good for a lighter everyday tehri.

vegan

Vegan

The recipe is already vegan as written, making it an easy plant-based one-pot North Indian meal.

spicier

Spicier

Add an extra green chili or a little more red chili powder for a sharper heat without changing the basic character of the dish.

no onion no garlic

No-onion-no-garlic

Skip the onion and rely on extra tomato, ginger, and whole spices for a simpler satvik-style tehri.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Vegetable-Rich One-Pot Meal

Potato, carrot, peas, cauliflower, tomato, and onion add a mix of fiber, texture, and everyday micronutrients to the rice.

✓

Plant-Based Comfort Food

Made with rice, vegetables, oil, and spices, this dish fits well into a vegetarian and vegan meal pattern.

✓

Gentle Digestive Spices

Ginger, cumin, cardamom, cloves, and black pepper bring warmth and aroma while making the dish feel lighter and more balanced.

QUESTIONS?

Frequently asked questions

Usually the rice was not drained well, there was too much stirring after adding water, or it cooked with excess moisture. Resting the pot before fluffing also helps prevent mushiness.