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Tehri is a dish which needs no introduction in North India, especially in Uttar Pradesh. It is a famous one pot meal of Awadhi cuisine. It doesn't require special preparation, takes very less time to cook, but is packed full of flavours. Generally it is served with pickle, onion cucumber salad and roasted papad.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Keyword: tahri, tehri, veg biriyani, veg pulao
Author: Anindita Das


  • 1 tbsp mustard oil
  • 2 bay leaves
  • 2 dried red chillies
  • 1 tsp cumin seeds
  • 1 tbsp ginger-garlic (finely chopped)
  • 1 medium onion (finely sliced)
  • 1 cup cauliflower florets
  • 1 medium potato (roughly diced)
  • 1 cup Soya chunks
  • 1/2 cup peas
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • Salt (as per taste)
  • 1.5 cups rice
  • 3 cups water
  • Ghee (as per taste)
  • Coriander leaves (for garnish)


  • Add the mustard oil to a pressure cooker.
  • Temper the oil with bay leaves, red chillies and cumin seeds.
  • Add the ginger-garlic and the sliced onions.
  • When the onion turns golden brown, add the cauliflower florets and the potatoes.
  • Add the red chilli powder and the turmeric powder and fry it for another 5 minutes.
  • Season with salt.
  • Add the soya chunks (pre-soaked in water for 30 minutes) and the peas and fry for another 2 minutes.
  • Add the garam masala.
  • Add the washed rice, fry it for 2 minutes and add the water.
  • Pressure cook for 2 whistles.
  • Once the pressure releases, top up the Tehri with Ghee.
  • Garnish with some fresh coriander leaves. Serve it with pickle, salad and roasted papad.