Name: Tahri/ Tehri recipe by SHREYA TIWARI at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 1 cup basmati rice (washed & soaked for approx 20 mins); 2 cups cleaned and diced vegetables (Carrots, Peas, Potato, Paneer, French beans and Cauliflower etc); 1 cup sliced onions; 1 slit green chilli; 1 tsp ginger paste; A handful of mixed whole spices:; An inch piece of cinnamon stick; 2-3 black Cardamom; 2-3 green Cardamom; 1 bay leaf; 2-4 cloves; 4-5 black peppercorns; 2 tsp cumin seeds (jeera); A pinch of asafoetida (hing); 1 tbsp each of coriander; Cumin powder 1/4 tsp; Turmeric powder 1/2 tsp; Red chilli powder 1/2 tsp; Garam Masala as per choice; Water as needed to cook the rice; Salt to taste; 3 tbsp refined oil + 1 tbsp pure ghee

ABOUT Tahri/ Tehri RECIPE

It’s such a rustic combination of freshest vegetables with some fragrant spices and rice!

Ingredients Serving: 2

1 cup basmati rice (washed & soaked for approx 20 mins)
2 cups cleaned and diced vegetables (Carrots, Peas, Potato, Paneer, French beans and Cauliflower etc)
1 cup sliced onions
1 slit green chilli
1 tsp ginger paste
A handful of mixed whole spices:
An inch piece of cinnamon stick
2-3 black Cardamom
2-3 green Cardamom
1 bay leaf
2-4 cloves
4-5 black peppercorns
2 tsp cumin seeds (jeera)
A pinch of asafoetida (hing)
1 tbsp each of coriander
Cumin powder 1/4 tsp
Turmeric powder 1/2 tsp
Red chilli powder 1/2 tsp
Garam Masala as per choice
Water as needed to cook the rice
Salt to taste
3 tbsp refined oil + 1 tbsp pure ghee

Instructions

Heat oil & ghee in the wok. Then add all the whole spices, Jeera & hing. Let these splutter for a few mins. Then add the slit green chilli & sliced onions.
Sauté until the onions turn golden brown. Then add the cubed veggies, salt & other spices mentioned above along with Garam masala & ginger paste. Mix well and cook for 7-8 mins on medium flame.
Then add the soaked rice. Keep sautéing for a couple of mins. Then add enough water so that it just covers the top of the rice and veggies but not too much. Mix well.
Cover and cook for about 8-10 mins. Open the cover and give it a stir. The water will have been absorbed by now, turn off the flame, cover and let it rest for 5 mins before it serving piping hot.
Garnish with some chopped coriander leaves. Add a dash of lime juice too.

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