Veg Tahari Recipe: A healthy and aromatic one-pot rice dish made with vegetables, similar to pulao. Tahri rice is an awadhi cuisine recipe from the Indian state of Uttar Pradesh and its Muslim community. This recipe is suitable for lunch or dinner, as well as for a child’s lunch box or tiffin box.
Tehri is known by many different names, including vegetable biryani, vegetable pulao, vegetable bhat, khari bhat, vegetable rice, namkeen chawal (salty rice), spiced yellow rice, and one pot masala rice. Some argue that long-grained basmati rice is required, while others argue that non-basmati rice (such as arwa chawal) should be used instead. Traditionalists accept only potato, cauliflower, pea, and raisin (kishmish) and frown on the addition of leafy vegetables, whereas more adventurous cooks include finely chopped dill and palak (spinach) leaves in the mix. Whatever one’s tastes are, everyone agrees that this tahari dish is flavorful, tasty, and healthy.
There are several regional cuisines in India that focus primarily on rice and vegetables. The awadhi cuisine, which has its roots in the northern state of Uttar Pradesh, is one such regional cuisine that focuses on rice and vegetables. Tahari recipe is a popular rice recipe with similar characteristics to pulav recipe.
Veg Tehri is a delicious one-pot masala vegetable rice that comes together quickly. It’s packed with vegetables and tastes great with a side of onion raita and a squeeze of fresh lemon juice. Tahari or Tehri is a dish that is similar to Vegetable Pulao or even a simple Biriyani, but with minor differences. It can be prepared in a pressure cooker, electric pressure cooker, instant pot, or in a pot. Tehri tastes best when made with the freshest winter vegetables, particularly red carrots, fresh green peas, and cauliflower. It’s a quick lunch or dinner that’s also a healthy, filling meal on its own.
A vegetable tehari recipe is distinct from the many rice-and-vegetable-based dishes found in Indian regional cuisines. Although it is similar to vegetable pulao in that it is made with whole spices and vegetables, it differs in preparation and flavour profile. Whole spices, vegetables, raisins (kishmish), and rice are sautéed together before being cooked in a pan or rice cooker until the rice is cooked through and fluffy. Furthermore, its flavour is distinct, falling somewhere between that of vegetable pulao and veg biryani. The optional garnish of deep-fried sliced onions adds a welcome crunch and flavour to our tahiri recipe, making it as rich and delectable as biryani.
This veg tehri or veg tehari recipe is distinctive and distinct from other rice-based recipes. Essentially, the tahri recipe is prepared by the Muslim community as a vegetarian dish that contains no meat. In other words, it is a rare recipe created during a time when meat is prohibited. This dish is primarily made with potatoes, preferably baby potatoes, and dry spices. However, there are several variations to this simple rice recipe, which can be prepared with a variety of vegetables. Personally, I like it with potatoes and other vegetables, but it is completely flexible and can be easily experimented with.
The recipe is very simple to make, but here are some helpful hints and suggestions for making veg tahari. First and foremost, I strongly advise using basmati rice and not experimenting with other rice. I tried it once with sona masuri rice and it was okay but not great. Second, the traditional recipe excludes any other vegetables or leafy greens. However, as an experiment, finely chopped dill leaves and palak leaves can be added. Finally, there is no need for a side dish to accompany this rice recipe. However, it tastes fantastic when served with your choice of raita or mirchi ka salan recipe.
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Veg Tahari Recipe Card:
Veg tahari Recipe
- 2 tbsp ghee / clarified butter
- 2 bay leaf
- 1 inch cinnamon
- 4 cloves
- 1 black cardamom
- 2 cardamom / elachi
- 1 tsp cumin / jeera
- 1/4 tsp pepper
- 1 onion (sliced)
- 2 tsp raisins / kishmish
- 1 chilli (slit)
- 1 tsp ginger garlic paste
- 1 potato (cubed)
- 3 beans (chopped) (chopped)
- 1 carrot (chopped)
- 10 cauliflower / gobi (florets)
- 2 tbsp peas / matar
- 1 tomato (chopped)
- 1/2 tsp kashmiri chilli powder
- 1/2 tsp coriander powder
- 1/4 tsp cumin powder
- 1/4 tsp garam masala
- 1 tsp salt
- 2 tbsp curd / yogurt (whisk)
- 1 cup basmati rice (soaked 20 minutes)
- 2½ cup water
- 1 tsp kewra water
- To begin, heat 2 tbsp ghee in a large kadai and sauté 2 bay leaves, 1 inch cinnamon, 4 cloves, 1 black cardamom, 2 cardamom, 1 tsp cumin, and 1/4 tsp pepper.
- Now, add 1 onion and sauté until golden.
- Add 2 tsp raisins, 1 chilli, and 1 tsp ginger garlic paste to the mix. Sauté thoroughly.
- 1/2 potatoes, 3 beans, 1 carrot, 10 cauliflower, 2 tbsp peas, and 1 tomato are also recommended.
- Cook for 2 minutes, or until the tomatoes become mushy.
- further, add 1/2 teaspoon chilli powder, 1/2 teaspoon coriander powder, 1/4 teaspoon cumin powder, 1/4 teaspoon garam masala, and 1 teaspoon salt 2 minutes in a saute pan
- Now, while the flame is still low, add 2 tbsp curd and mix well.
- 1 cup basmati rice has now been added. Make sure to rinse the rice thoroughly and soak it for 20 minutes.
- Cook for 1 minute without breaking up the rice.
- Pour in the remaining 2½ cup water and stir well.
- Cover and cook for 20 minutes, or until the rice is completely cooked.
- gently combine without breaking up the rice
- Add 1 teaspoon kewra water, cover, and set aside for 10 minutes. This helps to keep the rice from becoming mushy.
- Finally, serve the veg tahari with raita or kachumber.
- To begin, add your favourite vegetables to make it more nutritious.
- Increase the amount of green chilli as well to make it spicy.
- In addition, tahari can be pressure cooked for 2 whistles if you don’t want to simmer it.
- Spices can be adjusted to taste.
- Finally, when made with basmati rice, the veg tahari recipe tastes fantastic.
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