Name: Veg Tehri | Veg Tahari | Vegetable Tehri
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cup Basmati Rice; 1 cup Mixed Vegetables Chopped (Carrots, Potatoes, French Beans, Cauliflower Florets); 1/4 cup Fresh Green Peas; 1 Large Onion Finely Sliced; 1 Medium Tomato Finely Chopped; 1 tsp Ginger Garlic Paste; 2 tsp Oil; 2 tsp Ghee; 1 Dry Bay Leaf; 1 Cinnamon Stick; 2 Cloves; 1 Green Cardamom; 1 tsp Kashmiri Red Chilli Powder; 1 tsp Coriander Powder; 1/2 tsp Garam Masala Powder; 1/4 tsp Turmeric Powder; 2 tbsp Finely Chopped Coriander Leaves; 2 tbsp Finely Chopped Mint Leaves; Juice from Half Lemon Wedge (~1.5 tbsp); 2 cups Water; Salt as needed

Jump to Recipe Print Recipe

Learn how to Veg Tehri make recipe with step by step pictures. Vegetable Tahari is a delicious one-pot masala rice recipe that’s great for quick lunch or dinner!

Veg Tehri is a great one-pot masala vegetable rice that can be very quickly. Loaded with lots of vegetables, it tastes delicious with just a side of onion raita and a squeeze of fresh lemon juice. Tahari or Tehri is quite similar to that of Vegetable Pulao or even a simple Biriyani, but with minor modifications. It can be made in Pressure Cooker, Electric Cooker, Instant Pot or in a pot. Tehri tastes the best when made with the freshest winter produce, especially with red carrots, fresh green peas and cauliflower. It makes a quick lunch or dinner, and is a healthy wholesome meal by itself.

Vegetable Tehri

Tehri or Tahari is a one-pot rice recipe made with vegetables or meat. It is quite popular in Awadhi cuisine and said to have been originated mainly during the period of world war when it was difficult to get meat. It is quite popular in the Muslim community and made with loads of fresh vegetables. The unique factor that makes Veg Tehri different from its close counterparts like Biryani or Pulao is that it is made with mustard oil, therefore rendering a very different flavor profile.

Although Tahri or Tehri or Tahari is made with vegetables, I have also seen meat based tehris in restaurants. I did not use mustard oil but a combination of ghee & oil to make it suitable for our taste preferences. It is rich, flavorful and delicious, just as it is.

Tips & Important Notes To Make Perfect Veg Tehri

Veg Tahari is a very simple, beginner-friendly recipe that can be made without much effort or time. Here are some of the tips and notes to get perfectly grainy and separate rice along with flavorful masala.

You can make this vegetable masala rice with any variety of rice – like raw sona masoori or ponni rice too, but it tastes best when made it basmati rice.
Soak the rice for 15-20mins as the vegetables are getting cooked. This will help in cooking the rice quickly and to a good consistency.
I use 1:2 for rice and water ratio in open pot method. If you are using pressure cooker or electric cooker, reduce the water to 1.5 to 1.75 depending on the age of the rice.
It is sufficient to cook the rice for 10-12 mins in pot and for 1 whistle on medium flame when using pressure cooker.
Never mix the cooked rice immediately after removing it from heat. Let it rest for 5-10mins and gently fluff it up with a slotted spoon or fork to avoid rice from sticking together or getting mashed up.

Serving Suggestions

Vegetable Tehri tastes the best when served hot. It goes well with onion raita and I usually pair it with roasted eggs or omelette. The flavors of the tehri absorb well on cooling or resting for few hours, so I always make a little extra. Just reheat it in microwave or in a pan, before serving.

Checkout other Biryani and Pulao recipes

Veg Tehri Recipe with Step by Step Pictures

Wash and soak 1 cup basmati rice in 2 cups of water for 15-20 mins.

In a heavy bottomed pan, heat 2 teaspoon oil and 2 teaspoon ghee. Add one dried bay leaf, 2 cloves, 1 cardamom and 1 cinnamon stick. Fry for few seconds.

Add 1 large onion finely sliced. Fry on low flame.

As the onions turn light golden brown, add 1 teaspoon ginger garlic paste. Fry for a few minutes until the raw smell goes off.

Add 1 medium tomato finely chopped and cook until mushy.

Next add ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ½ teaspoon garam masala powder. Fry off for 2-3 mins.

Add 1 cup mixed vegetables, cook for a couple of minutes.

Add salt as needed and continue to cook on low flame for 3-4 mins.

Now add 2tbsp each of finely chopped mint and coriander leaves.

Squeeze the juice from half a lemon wedge.

Add ¼ cup fresh green peas. Blanch if using frozen peas.

Next pour the water from soaked basmati rice and adjust salt if needed. In a few mins, the water begins to boil.

Now add soaked basmati rice – mix well.

Close the pan with a lid and cook on low flame for 12-15 minutes. Switch off the heat and let it rest for 5-10 mins before opening it. Fluff up the rice.

Serve hot with onion raita.

Recipe Notes

Adjust spices as per preference.
I used 2 cups water for 1 cup rice. Depending on the type and age of rice, use between 1.5 cups to 2 cups of liquid. You can replace 1 cup of water for a cup of thin coconut milk for an aromatic version.

Recipe Card

📖 Recipe

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂