Easy One Pot Rice Dish – Tehri or Taheri from Uttar Pradesh
A little over two years ago, when I started shooting videos for YouTube, if you had been prescient enough to tell me that I would doing ‘live’ videos and interacting with all of you as I cook… I would have freaked out! ‘Live’ videos are for TV, aren’t they? And who would watch food being cooked live? – that’s what I would have retorted. But here I am, cooking and chatting with all of you on Facebook and loving every moment of it. That’s exactly how this recipe has made its way to the blog, because of a brief broadcast while I was cooking a generous amount of this one pot rice dish, and asked if you would like the recipe.
Tehri, Taheri… this one pot rice dish hails from Uttar Pradesh in India and will usually have cauliflower as one of the veggies in it, but I went with the veggies I had at home and cauliflower wasn’t one of them. That’s real life, and the essence of true blue Indian ‘jugaad’(do any of you know what the English equivalent of this word would be?) that makes us work with whatever is at hand. And this is perhaps what I really love about the rawness of doing live videos – they’re not picture-perfect, but just so relatable! Coming back to the Tehri, I use a bunch of spices and cook them in mustard oil and the veggies make it a hearty meal. Many of you asked on Twitter about the pan in which I cooked the rice… it’s a favourite from Fujihoro and is easily available online here. If you’d like to keep up with my madness of live broadcasts, be sure to follow me on Twitter,Facebook and Snapchat ( ‘tothettarika’). I hope you enjoy making this one pot dish!
Tehri or Taheri - One Pot Rice Dish from Uttar Pradesh
￼ A one pot rice dish that is hearty, fragrant with spices full of vegetables - that's Tehri or Taheri for you! My version is cooked in mustard oil which adds so much flavour; and a bunch of spices. This one pot rice dish hails from the Northern Indian state of Uttar Pradesh and what I love about it is how you can make it your own by using your favourite vegetables, or leftover veggies from your refrigerator!
Wash and soak the water for about 30 mins as you prep chopping the veggies as mentioned above.
Heat the oil in a large pan on a medium flame. Mustard oil will smoke, wait for the smoke to subside & add the bay leaves, cinnamon sticks, cloves, black cardamom & peppercorns and stir and cook them until fragrant.
Add the sliced onions and saute and cook them until translucent. Add the grated garlic, ginger and slit green chillies until they are fragrant. Add turmeric, red chilli powder, chilli flakes, coriander powder & garam masala and cook until they are fragrant. Add 1/4 tsp salt at this stage. Now add the prepped potatoes, peas, carrots, beans. Toss it around to get coated with spice mixture and then cover the pan with a lid for about 8 minutes to let the vegetables cook slightly.
Drain the rice from soaking water and add to the pan, toss around gently to mix with veggies. Pour the water into the pan and sprinkle 1/2 teaspoon of salt and stir it gently. Cover the pan with a lid and let it cook. After 5 minutes, check to see how much of the water has been absorbed and at the stage when almost all the water has been absorbed, taste to check and add salt as needed and gently stir it in. Cook this rice until the water has been absorbed. Gently fluff it with a fork to release steam. Garnish with fresh coriander leaves and serve with lemon wedges. If you like, you can eat this with yogurt too.