Allahabad ki Tehri is a one-pot meal with rice and vegetables. This Tehri is from the city of Allahabad which is located in the Indian state of Uttar Pradesh.

Tehri, Tahri (also tehri, tehari or tayari) is a yellow rice dish in Awadhi Cuisine. It is a variant name given to Biryani. In the vegetarian version, Potatoes are added to the rice. For today’s Tehri I have used mixed vegetables to make it more nutritious.

I feel blessed when my school buddies read my blog and give their suggestions. I remember it was my school buddy, who hails from Uttar Pradesh giving me the recipe for Matar ki Tehri. He was the one to tell me that Tehris should be made in pure ghee, so while I was making this Allahabad ki Tehri, I made sure to use ghee, though most recipes on the net show Mustard oil.

The Allahabad ki Tehri tastes wonderful, The rice is cooked along with vegetables, whole spices and yoghurt. While the rice cooks, the aroma of the whole spices fills the house and it gets difficult to wait till it is done.

Allahabad ki Tehri

Ingredients

11/2 cups basmati rice

Whole Spices

2 -4 tbsp ghee
2 bay leaves
1 tsp cumin seeds
1-star anise
3-4 cloves
1 small stick cinnamon
Few peppercorns
1 big cardamom
2 small cardamom

Vegetables

1 potato, cubed
1/2 cup cauliflower, flowerets
1/4 cup beans
1/4 cup carrots, cubed
1 potato, peeled and cubed

Herbs & Spices

1/2 tsp turmeric powder
1 tsp garlic paste
1 tsp ginger paste
2 green chillies, chopped fine
1/2 tbsp coriander powder
1 tsp red chilly powder
1 tsp cumin powder
Salt to taste

Dairy

1/2 cup yoghurt

Method

In a large pot add ghee.
Let it heat, add all ingredients under whole spices.
Sauté till the seeds crackle and you get an aroma.
Add ginger-garlic paste.
Add green chillies.
Sauté till the raw smell goes away.
Add the vegetables, turmeric powder, coriander powder, cumin powder and salt. Sauté for a minute or two.
Add the washed, soaked drained rice.
Cook for a few minutes and then add the yoghurt.
Mix again, now add 3 cups water.
Cook on full flame and then simmer once the water is absorbed. We are following the Absorption method of cooking.
Drizzle some ghee before serving.

The theme for this week is Make some elaborate Biryanis or simple Pulaos and I have chosen to cook Elaborate Biryanis.

Here are the other two Biryanis that I cooked ;

Kabuli Channa Kofta Biryani

Shajahanvi Biryani

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