What is Tehri?
A classic one-pot rice dish, popularly made in mustard oil, and whole spices, minimally spiced, and yet so delicious and comforting. Every family or region makes their version of this recipe. I like to make mine simply with potatoes and peas. There is no right or wrong in this recipe. My friend’s family added soya chunks, which was very intriguing! You can make Tahri using the instant pot, traditional pressure cooker, or on the stovetop.I know some people add carrots, beans, green peppers, cauliflower florets, and paneer too. To me, UP-style Tehri is a recipe that is delicious, easy to make, and gives me a sense of satisfaction in every single bite. I love to make Instant Pot Tehri because it is easy and gets ready in only 15 minutes. It is also easy to cleanup, and some days I like to get out of the kitchen as fast as I can.
Expert Tips To Make UP Style Tehri in Instant Pot
Use Basmati Rice for this Recipe Soak the rice for 10 minutes only. You must cook the Tahri in mustard oil. Please don’t add garam masala to this recipe. The beauty of this recipe is to spice it with whole spices and basic ground spices. Follow the instructions properly to cook the Tahri recipe.
Instant Pot Tahri
I love my Instant Pot, so much that I have rarely ever used the traditional Indian pressure cooker. The Tahri or some might classify this recipe as vegetable pulao, gets ready in the instant pot easily in under 15 minutes. The detailed recipe is in the recipe card below.
Ingredients to Make Instant Pot Tehri
Rice - I like to use Basmati Rice for this recipe. Oil - Mustard oil brings the best flavor to this recipe. If you don’t have mustard oil, use any other oil of your choice. Whole Spices - Whole Spices like dried red chili, black peppercorns, cloves, cinnamon sticks, bay leaves, mace, black and green cardamoms along cumin seeds are used. Asafetida is also added to this recipe. If you wish to make it gluten-free, skip the asafetida. Aromatics - A delicious base for this one-pot rice is made, with onions, ginger garlic, green chilies, cilantro, and tomatoes. Vegetables - I like to add only potatoes and peas, and sometimes cauliflower. But you can add any veggies you like to this recipe like carrots, beans, or peppers. Ground Spices - Salt, Red Chili Powder, Turmeric, and Coriander powder are used to make this recipe Garnish - You can add finely chopped cilantro before serving!
Serving Suggestions
This UP-style Tehri tastes best when served with a dollop of ghee. It is usually served with a side of plain yogurt, boondi raita, and pickle. To make it more filling you can serve it with a side of salad.
Storage Instructions
The Tehri tastes best when served as soon as it is prepared. It stays good in the refrigerator when stored in an air-tight container for 2-3 days. Reheat the Tehri, in a microwave or a pan, with sprinkling water, to moisten the rice.
Difference Between Tehri vs Vegetable Pulao vs Biryani
Tehri is a simple, yet very delicious one-pot rice recipe, traditionally made using an Indian pressure cooker. This recipe is made with rice, whole spices, and a few ground spices and vegetables like potatoes and peas. Vegetable Pulao is a one-pot rice dish, made with different vegetables, whole spices, and ground spices. However, vegetable pulao is a much spicier version of a Tehri. Garam masala, Kitchen Kind Masala, and Pulao masala are also added to this recipe. The vegetable pulao is also usually made in a stovetop Pot and not pressure cooked. Biryani is a layered rice recipe, where the spice base for the rice is prepared separately, and rice is cooked like pasta - al dante. Once the rice and the spice base are ready, the biryani is layered, with a few other ingredients, and cooked using the traditional dum method.
More Recipes From The Blog
