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Tehari (Not really Pulao or Biryani)

Today's recipe is closer to my hometown Lucknow in India. This region is known as Awadh region and has Awadhi cuisine, known for its nuanced flavours and techniques of making food. Lucknowi Biryani, Roomali roti, seekh kebab, kakori kebab, shami kebabs, korma, tehari these are some of the dishes this region is popular for. Tehari is a veg rice dish traditionally made with potatoes, cauliflower, some other veggies and of course rice. It's not a pulao or Biryani but somewhere in between. It makes for one wholesome dish and pleases everyone around dinner table. 


1 Medium size red onion (finely chopped)

1 Small chilli red or green (finely chopped)

1.5 cups of chopped veggies (I used veggies I had handy like beans, cauliflower, red capsicum) 

1.5 Cup Basmati rice

1/2 tsp Garam Masala

1 tsp Turmeric powder

1 tsp Salt

1/2 tsp Cumin seeds

1 tsp oil (ghee or mustard oil is best)

3 Cups Water

1 tbsp chopped coriander


1. On medium heat in a pot or pressure cooker add oil, once oil is slightly hot add cumin seeds and let it splutter for about 30 seconds

2. Now add chopped onions followed by chilli. Fry it for 2-4 min until onions are soft. 

3. Once onions are soft add veggies and cook for 5-6 min, now add the spices followed by salt. Cook for another 4-5 min. 

4. Add Basmati rice, mix it well with veggies and then add water. Cover the lid and cook until rice is soft. To check if rice is cooked take a grain between fingers and press it, if it squishes then its ready. If you are using pressure cooker cook it for one whistle. 

5. Give Tehari a gentle stir and then garnish with chopped coriander leaves and serve with Raita ( Indian yogurt dip) or just plain yogurt. 


Use small pressure cooker if you have it to make this dish, rice and veggies will get very soft and delicious. 

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