There’s nothing that angers the Indian food world more than talk of a
vegetarian biryani, but among the diverse culinary offerings of North
India, Allahabadi Tehri stands as a remarkable testament to
the vegetarian culinary traditions that flourished alongside the grand
Awadhi cuisine. This aromatic one-pot rice dish, originating from Prayagraj (formerly Allahabad), tells a fascinating story of cultural adaptation and culinary innovation.
Allahabadi Tehri, a cherished dish from Prayagraj, is a wholesome
one-pot vegetarian delight. Made with basmati rice, vibrant vegetables,
and fragrant spices, it is an ideal dinner option that combines
simplicity with rich flavours. Traditionally served with raita or papad,
this North Indian comfort food offers a perfect balance of nutrition
and taste, making it a favourite for all occasions.
Ingredients:
1 cup Basmati rice (White or Brown)
1 large Potato, peeled and cubed into large pieces
1/2 cup Cauliflower florets, cut into medium-sized pieces
1/4 cup Tomato, cubed (1 medium tomato)
1/4 cup Bell Peppers, de-seeded and cubed
1/2 cup Peas (fresh or frozen)
1 tsp Ginger, peeled and julienne
1 tbsp Oil
1 tsp Ghee (clarified butter, use 2 tsp oil for a vegan option)
1 tsp Salt
1 tsp Cumin seeds
1 tsp Coriander Powder
1 tsp Garam Masala Powder
1/2 tsp Turmeric Powder
1 tsp Green Coriander leaves, chopped (optional)
Method
Wash and soak the rice for 15-20 minutes. For brown basmati, soak for 30-45 minutes.
In
a pan, heat 1/2 tbsp oil and 1 tsp ghee. Fry the cubed potatoes and
cauliflower separately for 4-7 minutes on low flame until they soften
and develop a golden crust. Set aside.
In a pressure cooker or
thick-bottomed pan, heat the remaining ghee and oil. Add cumin seeds and
let them sizzle. Add the soaked and drained rice, frying for 1-2
minutes until fragrant.
Add the sautéed vegetables, peas, and
julienne ginger to the rice. Gently mix to avoid breaking the rice. Add
the coriander powder, garam masala, turmeric powder, and salt. Stir
well.
Pour in 2 cups of hot water (adjust according to the type
of rice used). For brown basmati, the water ratio and cooking time may
vary.
Add chopped coriander leaves, if using. Pressure cook for one whistle, then allow the pressure to drop naturally.
Fluff the Tehri and serve hot with curd, raita, or papad.