Vegetable Tehri
Tehri is a homestyle spiced rice dish rather than a dum biryani, often cooked with potatoes, peas and seasonal vegetables in one pot. Signature All-in-One suits the format particularly well because its whole-spice profile can infuse the rice and then be removed before serving.
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
✨ Zaika Potli Secret Technique
Add 1 Signature All-in-One potli with the cooking water before covering the rice. Remove after the resting period.
Ingredients
Ingredients
- Basmati rice — 1½ cups / 300 g
- Potatoes — 200 g, cubed
- Cauliflower — 150 g, florets
- Green peas — 100 g
- Carrot — 100 g, diced
- Ghee or oil — 2 tbsp
- Onion — 1 medium, sliced
- Ginger-garlic paste — 2 tsp
- Tomato — 1 medium, chopped
- Turmeric — ¼ tsp
- Kashmiri chilli powder — ½ tsp
- Salt — 1½ tsp
- Water — 2¾ cups
Zaika Potli
- Signature All-in-One — 1 potli
For Finishing
- Fresh coriander — 2 tbsp
- Lemon wedges — to serve
Cooking Instructions
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1Wash the rice thoroughly and soak for 20 minutes. Drain.
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2Heat ghee or oil in a heavy saucepan.
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3Add onion and cook until golden.
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4Add ginger-garlic paste and cook briefly.
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5Add tomato, turmeric and chilli powder.
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6Cook until the tomato softens.
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7Add potatoes, cauliflower and carrot and sauté for 3–4 minutes.
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8Add drained rice and stir gently for 1 minute.
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9Add peas, salt, water and the Signature All-in-One potli.
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10Bring to a full boil.
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11Reduce to very low heat, cover tightly and cook for 12–15 minutes until the rice is cooked and the water is absorbed.
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12Turn off the heat and rest covered for 10 minutes.
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13Remove the potli.
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14Fluff gently and finish with coriander.
💡 Chef's Pro Tip
Keep the vegetable pieces fairly small. Tehri is cooked in one pot, so oversized potato pieces can remain hard by the time the rice is done.
🍽️ Perfect Serving Pairings
My Take On Vegetable Tehri
Tehri is a homestyle spiced rice dish rather than a dum biryani, often cooked with potatoes, peas and seasonal vegetables in one pot. Signature All-in-One suits the format particularly well because its whole-spice profile can infuse the rice and then be removed before serving.
The Secret: Keep the vegetable pieces fairly small. Tehri is cooked in one pot, so oversized potato pieces can remain hard by the time the rice is done.