Tehri (Vegetable biryani)

    51 min

    This bright yellow vegetarian biryani, known as tehri, is full of deliciously soft vegetables and fragrant long-grain rice cooked with Indian spices.

    6 people made this

    Serves: 6 

    • 375g long-grain white rice
    • 3 tablespoons vegetable oil
    • 1 large onion, thinly sliced
    • 1/2 teaspoon cumin seeds
    • 2 bay leaves, broken in half
    • 2 potatoes, quartered
    • 2 carrots, quartered
    • 1 1/2 teaspoons ground turmeric
    • 1 teaspoon chilli powder, or more to taste
    • 1/2 teaspoon ground coriander
    • 600ml water
    • 145g green peas
    • 1 1/2 teaspoons salt, or to taste
    • 1 teaspoon butter
    • 1/2 teaspoon garam masala

    Prep:15min  ›  Cook:16min  ›  Extra time:20min  ›  Ready in:51min 

    1. Place rice in large container and cover with several inches of cool water; let soak for 20 minutes. Drain.
    2. Heat oil in a pressure cooker over medium heat. Add onion, cumin seeds and bay leaves; cook and stir until onion has softened, about 5 minutes. Stir in potatoes and carrots; cook until lightly browned, about 5 minutes. Stir in turmeric, chilli powder and coriander; cook until fragrant, about 1 minute.
    3. Stir rice gently into the pressure cooker until evenly coated with oil. Pour in water and peas. Stir in salt, butter and garam masala. Seal cooker and bring to high pressure according to manufacturer's instructions. Cook for 5 minutes. Remove from heat.
    4. Release pressure naturally according to manufacturer's instructions. Fluff rice with a fork.

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    Reviews in English (3)


    Followed the recipe but did half of it and also added some mushrooms The end result lacked any depth of flavour. It was pleasant but there was something missing. I served it with a paneer and cashew nut curry and when mixed with the other sauce it was better. The addition of mango chutney helped even more.  -  03 Mar 2018


    My husband and I really enjoyed this. It was quite easy/quick to make too. It made more than expected too (a plus). I'll definitely make this again - next time I may add some paneer for more protein. (I figure adding it along with the onions/cumin seeds will help it absorb those flavours.) Instead of normal long grain rice, I used Basmati. And I used a small handful of whole baby carrots and 5 small (peeled/forked) potatoes (instead of 2 carrots and 2 large potatoes) as that's what I had on hand.  -  17 Dec 2018  (Review from Allrecipes US | Canada)


    1.7.17 Followed the recipe with the exception of using 1-1/2 cups of chicken stock and 1 cup water which I think bumped up the flavor. I used 2 carrots and might even add a third in the future if for nothing else, it adds a pop of color to what otherwise would be a fairly unappealing looking dish (just my opinion). Made this in the Instant Pot and you taste layer upon layer of interesting flavors. Garnished with a sprinkle of chopped cilantro.  -  07 Jan 2017  (Review from Allrecipes US | Canada)