When I was looking for recipes to try from Uttar Pradesh, I came across tehri. Also known as tehari, this is a vegetarian pulao which uses potato in it. Also the meat version of this pulao is available in Pakistan and Bangladesh. It is also sold as street food in Kashmir. Tehri is part of Awadhi cuisine. The recipe is so similar to the vegetable pulao we make. The green peas and potato combination work wonderfully in this recipe.
I made it on a weekend for Sruti and plated it as street food along with onion and lemon wedges. I once bought a whole pack of green peas and it was lying in the freezer for a while. This BM preparations helped me in using up the whole pack. As you can see, I used the frozen peas in most of my biryanis this month. I made it mild by adding little red chilly, but you can always increase the amount of red chilly powder to suit your taste. Though the ingredients list looks long, these are just usual spices which we have in our pantry. Give it a try and enjoy a fantastic meal.
Basmati Rice – 1 cup
Ghee – 2 tbs
Clove – 2
Cinnamon – 1 small piece
Star Anise – 1
Biryani Leaf – 1
Ginger – 1″ piece
Garlic – 1 Bulb
Green Chilly – 2
Coriander Leaves and Mint Leaves – a handful
Onion – 1
Tomato – 1
Red Chilly Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Salt – to taste
Potato – 2, medium sized
Green Peas – 1/4 cup
Coriander Leaves For Garnish
Water 2 cups
Wash and soak basmati rice for 30 minutes. Drain water and set aside.
In a pan, add ghee and spices.
When they are aromatic, add in onions and saute until translucent.
Grind together ginger, garlic, mint, coriander and green chilly to a coarse paste without adding water.
Add it to the onions and cook for a minute on low flame.
Add tomato, peeled and cubed potatoes, red chilly powder, coriander powder, garam masala powder and salt.
Mix well, cover and cook on low flame until the mix is dry.
Add rice and saute it for a minute or two.
Add water, lemon juice, green peas and salt for the rice.
Cover and cook on medium flame for 10 – 15 minutes or until done.
Remove from flame, and leave the rice aside for 10 minutes before opening the lid.
Serve it with a raitha of your choice.
Recipes so far in this festival