DISH RESEARCH · Main dish

Tehari

Also known as: তেহারি

Dassana Amit’s tehari cooks Basmati rice and mixed vegetables together with ghee, whole spices and a tight-lid finish.

About Tehari

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Dassana Amit’s tehari is a one-pot vegetable rice preparation from Uttar Pradesh’s Awadhi cooking. She credits her version as an adaptation of Classic Cooking of Avadh, with potatoes, cauliflower, peas, carrots and French beans.

Whole cardamoms, cinnamon, cloves and Indian bay leaf flavour the ghee, followed by golden onions and ginger-garlic paste. Mint, coriander, green chilli, ground spices and lemon juice season the vegetables and rice.

The Basmati rice is rinsed, soaked and drained. Cauliflower receives the selected hot-water blanch, while the other vegetables are chopped. Whole spices fry in ghee before sliced onions are cooked golden.

Ginger-garlic paste, tomatoes and potatoes enter in sequence, followed by the remaining vegetables, herbs and ground spices. Lemon juice is stirred through before the soaked rice is gently mixed with this same masala.

Water, salt and the selected optional rose water finish the mixture. A tight lid closes the pan for low-heat cooking until the water is absorbed and the grains are soft and fluffy. After a short rest, the rice is fluffed and served with the selected plain curd and optional fried-onion garnish.

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Dish type: Main dish
Preparation: Read the preparation
Rinse, soak and drain the Basmati rice. Rinse the cauliflower and give it the selected hot-water blanch, then drain; chop the remaining vegetables. Crush the selected raw ginger and garlic into a paste. Heat ghee and fry the whole spices until fragrant, then cook sliced onions with a little of the same salt until golden. Add the ginger-garlic paste, tomatoes and potatoes in sequence, then the carrots, French beans, fresh peas and cauliflower. Mix in mint, coriander, green chillies and ground spices, followed by lemon juice. Gently stir in the rice, then add cooking water, salt and selected optional rose water. Cover with the tight lid and cook on low until the water is absorbed and the rice is soft and fluffy, adding extra water only if needed. Rest briefly, fluff gently and serve with the selected plain curd and optional fried onions.

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Ingredients in Tehari

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Ricebase
Onionseasoning
Garlicseasoning
Vegetable Oilcooking medium
Herb and Spice Blendseasoning
Waterother
Gingerseasoning
Potatoother
Potatoesother
Beefprotein
Saltseasoning

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

Bangladesh

Cuisines & regions

Bangladeshi Bengali Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Cooking traditions: Awadhi, North Indian, Uttar Pradesh

Sources & references

Tehri Recipe / Tahari Dish