A pot dish made with whole spices, rice and vegetables, Tehri is a popular rice dish from the state of Uttar Pradesh in India. It's comforting, vegan and full of flavors.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 45 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 cup white basmati rice (200 grams, soaked for 10 minutes and drained)
  • 1 medium potato (180-200 grams, cut into 1-inch cubes)
  • 1 & 1/2 tablespoon mustard oil (or use any oil of choice, divided)
  • 1/4 teaspoon hing (asafoetida)
  • 1 bay leaf
  • 1 whole mace
  • 1/2 teaspoon cumin seeds
  • 3 whole black peppercorns
  • 2 whole cloves
  • 3 whole green cardamom
  • 1 black cardamom
  • 1 inch cinnamon stick
  • 2 dried red chilies
  • 3-4 garlic cloves (chopped)
  • 1 cup red onion (finely chopped)
  • 1 green chili (sliced, add more to taste)
  • 1/2 cup green peas (I used frozen and place them in hot water for 10 minutes before using in the recipe)
  • 1/2 teaspoon turmeric
  • 3/4 teaspoon salt (or to taste)
  • 1 & 1/2 cups water (12 oz/ 360 ml)
  • cilantro (to garnish)

Method

  1. Rinse rice in a bowl under running water until the water turns clear. Then soak it in enough water for 10 minutes. Meanwhile chop the potatoes into cubes. After 10 minutes are up, drain the rice using a strainer and set aside.
  2. Heat 1 tablespoon of mustard oil on medium heat in a stovetop pressure cooker. Make sure the hot heats up really well (importance else mustard oil will taste raw and spoil the dish). Once the oil is hot, add the cubed potatoes and fry them for 3 to 4 minutes until they have a little golden brown coating on them. Remove the potatoes from the cooker onto a plate.
  3. To the same cooker, now add the remaining 1/2 tablespoon of the oil and then add hing and stir. Then add all the whole spices. Let the spices sizzle for 30 seconds. Make sure to not burn them.
  4. Add the chopped garlic and cook for 1 minute until the garlic starts changing color. Then add the chopped onion and green chili and cook for 2 more minutes.
  5. Then add the green peas (I used frozen which were soaked in warm water for 10 mins prior) and cook for 1 minute. Now add the soaked and drained rice and roast it with the spices and veggies for 2 to 3 minutes on medium heat stirring constantly. Make sure the rice doesn't burn at this point.
  6. Add in the fried potatoes and stir. Then add the turmeric, salt and water. Close the lid of the pressure cooker and cook on high heat for 2 whistles. Lower the heat to low and cook 1 more minute and then turn off the heat. Let the pressure release naturally.
  7. Open the lid and fluff the tehri with a fork. Garnish with cilantro if you like and serve hot.

Instant Pot Instructions

  1. You may skip the "soaking the rice" step here. Press the sauté button. Once it displays hot, add the oil and let it heat up. Then add the potatoes and fry 3-4 minutes and remove on a plate. Add the hing, whole spices and cook 30 seconds. Then add the garlic, onion and cook 2 minutes. Add the green peas and cook 1 more minute.
  2. Add the rice and roast for 2 minutes. Then add back the semi-fried potatoes. Add the turmeric, salt and water and close the lid. Press the manual or pressure cook button and cook on high pressure for 5 minutes with the pressure valve in the sealing position. Let the pressure release naturally. Fluff with a fork and enjoy.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.