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!
Servings Prep Time
4serving 20minutes
Cook Time
Servings Prep Time
4serving 20minutes
Cook Time
  • 1.5cups basmati rice
  • 2.5tablespoons mustard oil
  • 3 bay leaves
  • 3 cinnamonsticks
  • 4 cloves
  • 3 cardamomblack
  • 14 black peppercorns
  • 2 red onionsmedium size , thinly sliced
  • 3cloves garlicof , grated
  • 1– inch gingerpiece , peeled & grated
  • 2 green chillies, slit down in the middle, lengthwise
  • 1/2tsp turmericpowder
  • 1tsp red chillipowder
  • 1/4tsp chilliflakes
  • 2tsps corianderpowder
  • 1/2tsp garam masala
  • 2 potatoesmedium , peeled and cut into bite-size cubes
  • 2 handfuls peasof
  • 2 carrotsmedium , peeled & cut into bite-size cubes
  • 1/2cup beansof French , cut into one-inch pieces
  • 2 tomatoesmedium , each cut into large chunks
  • 3cups water
  • Salt
  • coriander leavesFresh for garnish
  • wedges Lemonof to serve.
  1. Wash and soak the water for about 30 mins as you prep chopping the veggies as mentioned above.
  2. 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.
  3. 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.
  4. 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.