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Tehri
Yellow rice with vegetables
Uttar Pradesh's one-pot yellow rice (तहरी) with potatoes, cauliflower and peas, cooked in mustard oil
In many Uttar Pradesh homes, tehri is what happens on a cold evening when nobody wants to cook three dishes. Rice, potatoes, cauliflower and peas go into one pot with mustard oil, turmeric and whole spices, and come out yellow, fluffy and lightly spiced. Families in Kanpur, Allahabad and Varanasi eat it with plain yogurt, a spoon of mango pickle and roasted papad, and it is also cooked for winter picnics. It differs from pulao in its turmeric colour and the sharp warmth of smoked mustard oil. A frequent mistake is stirring after the water goes in, which breaks the grains and makes the rice gluey. Chef's tip: heat the mustard oil until it just smokes, then let it cool for a few seconds before adding spices; this mellows its bite without losing the flavour.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 10 ½ oz basmati ricewashed and soaked 20 minutes
- 4 tbsp mustard oil
- 1 tsp cumin seeds
- 4 cloves
- 1 cinnamon stickabout 4 cm
- 1 onionthinly sliced
- 1 tbsp gingerfinely grated
- 2 green chilliesslit
- 2 potatoesabout 250 g, in 2 cm cubes
- 7 oz cauliflowerin small florets
- 1 tomatochopped
- 1 tsp ground turmeric
- 1 tsp red chilli powder
- 1 ½ tsp ground coriander
- 4 oz green peasfresh or frozen
- 1 ½ tsp salt
- 2 ½ cups hot water
- ½ tsp garam masala
- ½ oz fresh corianderchopped
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Method
0/8 doneStep 1: Heat the 4 tbsp mustard oil in a heavy pot over high heat until it gives off a wisp of smoke, then take it off the heat for 30 seconds to cool slightly.
3 minStep 2: Back on medium heat, add the 1 tsp cumin seeds, 2 bay leaves, 4 cloves, 1 black cardamom pod and 1 cinnamon stick. They should crackle and smell toasty within 30 seconds.
Step 3: Add the 1 onion and fry for 5–6 minutes until golden at the edges. Stir in the 1 tbsp ginger and 2 green chillies for 30 seconds.
6 minStep 4: Add the 2 potatoes and 7 oz cauliflower and fry on medium-high for 5 minutes, until the potato edges turn golden. This browning gives tehri its flavour.
5 minStep 5: Add the 1 tomato, 1 tsp ground turmeric, 1 tsp red chilli powder, 1 ½ tsp ground coriander and a splash of water and cook for 2–3 minutes, until the tomato softens and the oil shimmers around the spices.
3 minStep 6: Drain the 10 ½ oz basmati rice and add it with the 4 oz green peas and 1 ½ tsp salt. Stir gently for 1 minute to coat each grain in the yellow oil.
1 minStep 7: Pour in the 2 ½ cups hot water, taste it (it should be well salted), and bring to a boil. Cover tightly, turn the heat to low and cook for 12 minutes without lifting the lid or stirring.
14 minStep 8: Turn off the heat and rest, still covered, for 5 minutes. Sprinkle over the ½ tsp garam masala and ½ oz fresh coriander and fluff with a fork from the edge inward.
5 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 9 g
- Carbs
- 70 g
- Fat
- 13 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tehri take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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