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Tehri
(तहरी)

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Contributed by:
Soma Prasad
Soma Prasad
Bangalore

Tehri

Ingredients

Basmati Rice – 1 cup (washed properly)
Onion (medium size) – 2 (sliced)
Potato (medium size) – 1 (cut into 8 pieces)
Green Peas – ½ cup
Cauliflower – 4 or 5 medium size florets
Carrot – ¼ cup (cut into small pieces)
Green Chilli – 1 (slit)
MDH Biryani Masala – 1 and a ½ tsp
Turmeric powder – ½ tsp
Shah Jeera – 1 tsp
Refined oil – 1 tbsp
Ghee – 1 tsp
Water - 2 cups
Salt to taste

Method of Preparation

1. Heat oil in a pressure cooker. Add shah jeera and allow it to crackle.
2. Add onion and green chilli and saute for 2 mins.
3. Add cauliflower, potato, turmeric and ghee. Fry on medium heat for 3-4 mins or till it
    starts browning.
4. Add rice and fry for another 2 mins on high heat.
5. Add MDH biryani masala and fry for 1 min.
6. Add peas, carrot, water and salt. Close the pressure cooker lid and cook on high heat.
7. After first whistle, reduce heat and allow to cook till second whistle.
8. After second whistle, turn off heat and allow the pressure to get released on its own.
9. Serve with raita.

Notes & Tips

1. You can also add paneer, nutri nuggets to your Tehri. It is a complete, convenient and time saving recipe.

2. If you do not have Biryani Masala, you can use garam masala powder also. You can also use normal jeera seeds in place of shah jeera.