Tehri from Uttar Pradesh - Golden Vegetable Rice
Tehri is the everyday rice dish of Uttar Pradesh. Basmati rice cooked with vegetables in a turmeric sauce, for a golden and fragrant result.
30 min
Preparation
20 min
Cooking
5 min
Rest
4
Servings
Intermediate
Difficulty
Ingredients
- Basmati rice (washed and soaked 20 min): 300g
- Potatoes, in large cubes: 2 (essential!)
- Cauliflower, in small florets: 150g
- Green peas (fresh or frozen, added at the end): 75g
- Onion, minced: 1
- Garlic-ginger paste: 1 tablespoon
- Crushed tomato: 1
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Lakadong turmeric: 1 heaped teaspoon
- Red chilli: 1 teaspoon
-
Ground coriander: 1 teaspoon
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Cloves: 2
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Cinnamon stick: 1
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Green cardamom: 2
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Tej patta (Indian bay leaf): 1
- Ghee: 2 tablespoons (or neutral oil)
- Hot water: 500ml
- Salt: 1 teaspoon
Instructions
-
1
The Spiced Tarka — In a large pan or casserole, heat the ghee. Add the whole spices (cloves, cinnamon, cardamom, tej patta) and let them sizzle for 30 seconds. Add the onion and brown over medium heat. Add the garlic-ginger paste and fry for 1 minute.
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2
The Golden Base — Add the tomato and all the powdered spices (turmeric, chilli, coriander, salt). Cook until the tomato breaks down completely and the oil separates from the mass — that's the sign the base is ready.
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3
The Vegetables — Add the potatoes and cauliflower. Mix well to coat them in the golden sauce. Sauté for 2-3 minutes.
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4
The Absorption — Add the drained rice. Stir gently for 1 minute to glaze the grains. Pour in 500ml of hot water. Bring to a boil, lower the heat to minimum, add the peas, cover tightly and cook for 12 to 15 minutes. Turn off and rest 5 minutes without opening.
Tips
💡 The oil separating at step 2 is the sign your spices are perfectly cooked — don't skip this step, it guarantees depth of flavour. Potatoes are essential in a true Tehri. Lakadong turmeric gives the deep yellow colour that defines the dish.
Spices used
Find the spices from this recipe in our shop.
Lakadong Turmeric Powder
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Whole Cloves
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Njallani Green Cardamom
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Coriander Powder
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Indian Bay Leaves (Tej Patta)
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