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Vegetable Biryani (Tehri) biryani recipe

 

Vegetable Biryani (Tehri)

Tehri is a beloved North Indian dish that’s a perfect blend of simplicity and comfort, often considered a homestyle version of biryani. It's a one-pot wonder that brings together fragrant basmati rice, vibrant vegetables, and aromatic spices. Perfect for a cozy family dinner, it’s hearty, flavorful, and incredibly satisfying.



Vegetable Biryani, often known as Tehri, is more than just a dish—it’s a comforting embrace in a bowl, a symbol of home and warmth. Unlike its more elaborate cousin, the traditional biryani, Tehri is simpler, made with love and whatever fresh vegetables are on hand. It’s the kind of meal that brings families together around the dinner table, filling the house with the tantalizing aroma of spices.

Ingredients:

  • Basmati Rice: 1 cup (choose the long-grain variety for the best texture)
  • Mixed Vegetables: 1.5 cups (a medley of carrots, peas, potatoes, cauliflower, and beans)
  • Onion: 1 large, thinly sliced (the base for our flavorful masala)
  • Tomato: 1 large, chopped (adds a touch of tanginess)
  • Green Chilies: 2, slit (for a gentle kick)
  • Ginger-Garlic Paste: 1 tablespoon (the aromatic backbone)
  • Yogurt: 2 tablespoons (gives a slight creaminess and tang)
  • Oil or Ghee: 3 tablespoons (for richness)
  • Whole Spices:
    • Bay leaf: 1
    • Cumin seeds: 1 teaspoon
    • Cinnamon stick: 1-inch piece
    • Cloves: 3-4
    • Green cardamom: 2
    • Black cardamom: 1
  • Ground Spices:
    • Turmeric powder: 1/2 teaspoon
    • Red chili powder: 1 teaspoon
    • Coriander powder: 1 teaspoon
    • Garam masala: 1/2 teaspoon
  • Water: 2 cups
  • Salt: to taste
  • Fresh Coriander Leaves: a handful, chopped (for garnish and a burst of color)

Instructions:

  1. Prep the Rice: Start by rinsing the basmati rice under cold water until the water runs clear. This helps remove excess starch, ensuring that the rice cooks up light and fluffy. Soak it for about 20-30 minutes, then drain and set aside.

  2. Prepare the Vegetables: While the rice is soaking, chop your vegetables into bite-sized pieces. This is where the soul of the dish lies – in the vibrant colors and textures of the veggies.

  3. Sauté the Spices: In a large, heavy-bottomed pot or pressure cooker, heat the oil or ghee over medium heat. Add the bay leaf, cumin seeds, cinnamon stick, cloves, and both types of cardamom. Let them sizzle until they release their aromatic oils – this is the moment your kitchen starts to smell amazing.

  4. Cook the Onions: Add the sliced onions to the pot and sauté them until they turn a beautiful golden brown. This step adds a deep, caramelized sweetness to the dish.

  5. Add the Aromatics: Stir in the ginger-garlic paste and slit green chilies. Cook for another minute or two, until the raw smell of the ginger and garlic fades away, leaving behind a fragrant base.

  6. Incorporate the Tomatoes: Toss in the chopped tomatoes and cook them down until they soften and meld with the onions. You’ll know they’re ready when the oil starts to separate from the mixture.

  7. Spice it Up: Sprinkle in the turmeric, red chili powder, coriander powder, and salt. Stir everything together, letting the spices coat the onions and tomatoes, infusing the mixture with warmth and depth.

  8. Add the Vegetables: Now, add the mixed vegetables to the pot. Sauté them for a few minutes so they can soak up all those lovely flavors.

  9. Mix in Yogurt and Rice: Stir in the yogurt, which adds a subtle creaminess and tang to the dish. Then, gently fold in the soaked and drained rice, ensuring each grain is coated with the spiced vegetable mixture.

  10. Cook the Rice: Pour in 2 cups of water, bringing the mixture to a gentle boil. Once it’s bubbling away, reduce the heat, cover the pot, and let it simmer until the rice is tender and the water is fully absorbed (about 15-20 minutes). If you’re using a pressure cooker, cook for just 1 whistle on medium heat, then let it depressurize naturally.

  11. Fluff and Garnish: Once your Tehri is cooked, let it rest for a few minutes before fluffing it gently with a fork. This helps to separate the rice grains without breaking them. Finally, garnish with a handful of freshly chopped coriander leaves for a fresh, vibrant finish.

Serving Suggestions:

Tehri is best enjoyed warm, served straight from the pot. Pair it with a cooling raita, some crispy papad, or a side of pickles to complement the spices. For an extra touch of indulgence, you can also top it with a drizzle of melted ghee before serving. Gather around the table with your loved ones, and relish the comforting flavors of this simple yet hearty dish.


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