Veg Tehri | Veg Tahari | Vegetable Tehri
Learn how to Veg Tehri make recipe with step by step pictures. Vegetable Tahari is a delicious one-pot masala rice recipe that’s great for quick lunch or dinner!
Equipment
- Thick Bottomed Pan/Kadai
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Basmati Rice
- 1 cup Mixed Vegetables Chopped Carrots, Potatoes, French Beans, Cauliflower Florets
- ¼ cup Fresh Green Peas
- 1 Large Onion Finely Sliced
- 1 Medium Tomato Finely Chopped
- 1 teaspoon Ginger Garlic Paste
- 2 teaspoon Oil
- 2 teaspoon Ghee
- 1 Dry Bay Leaf
- 1 Cinnamon Stick
- 2 Cloves
- 1 Green Cardamom
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Garam Masala Powder
- ¼ teaspoon Turmeric Powder
- 2 tablespoon Finely Chopped Coriander Leaves
- 2 tablespoon Finely Chopped Mint Leaves
- Juice from Half Lemon Wedge ~1.5 tbsp
- 2 cups Water
- Salt as needed
Instructions
- Wash and soak 1 cup basmati rice in 2 cups of water for 15-20 mins.
- In a heavy bottomed pan, heat 2 teaspoon oil and 2 teaspoon ghee. Add one dried bay leaf, 2 cloves, 1 cardamom and 1 cinnamon stick. Fry for few seconds.
- Add 1 large onion finely sliced. Fry on low flame.
- As the onions turn light golden brown, add 1 teaspoon ginger garlic paste. Fry for a few minutes until the raw smell goes off.
- Add 1 medium tomato finely chopped and cook until mushy.
- Next add ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ½ teaspoon garam masala powder. Fry off for 2-3 mins.
- Add 1 cup mixed vegetables, cook for a couple of minutes.
- Add salt as needed and continue to cook on low flame for 3-4 mins.
- Now add 2tbsp each of finely chopped mint and coriander leaves.
- Squeeze the juice from half a lemon wedge.
- Add ¼ cup fresh green peas. Blanch if using frozen peas.
- Next pour the water from soaked basmati rice and adjust salt if needed. In a few mins, the water begins to boil.
- Now add soaked basmati rice – mix well.
- Close the pan with a lid and cook on low flame for 12-15 minutes. Switch off the heat and let it rest for 5-10 mins before opening it. Fluff up the rice.
- Serve hot with onion raita.
Notes
- Adjust spices as per preference.
- I used 2 cups water for 1 cup rice. Depending on the type and age of rice, use between 1.5 cups to 2 cups of liquid. You can replace 1 cup of water for a cup of thin coconut milk for an aromatic version.
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