Allahabad Tehri Vegetable Spiced Rice UP

Method

1. 1

   Fry onions until golden: Heat 3 tbsp ghee. Add sliced onions. Cook 10 minutes until golden-brown.

2. 2

   Add whole spices: Add cardamom, cloves, cinnamon and bay leaves. Stir 20 seconds.

3. 3

   Add ginger and garlic: Add ginger paste and garlic paste. Stir 2 minutes.

4. 4

   Add potatoes and peas: Add cubed potato and peas. Stir to coat with spiced ghee. Cook 3 minutes.

5. 5

   Add spice powders: Turn low. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes.

6. 6

   Add yogurt: Add beaten yogurt. Stir well. Cook on low heat for 3 minutes until the yogurt is absorbed into the masala.

7. 7

   Add drained rice: Add the soaked, drained basmati rice. Stir gently to mix with the vegetables.

8. 8

   Add water and salt: Add 3.5 cups water and salt. Stir once. Bring to a full boil.

9. 9

   Cook covered on lowest heat: Reduce to lowest heat. Cover tightly. Cook 20 minutes.

10. 10

    Rest and serve: Turn off heat. Rest covered 5 minutes. Fluff gently. Garnish with coriander. Serve with raita.

11. 11

    Note: Tehri is the vegetarian rice preparation of Allahabad (now Prayagraj) — the historic junction city at the confluence of the Ganga, Yamuna and the mythical Saraswati. Tehri was developed as the vegetarian alternative to biryani — using the same dum technique and aromatic spices but with vegetables instead of meat. It is eaten throughout UP as both an everyday preparation and a festive meal for vegetarian occasions.