Tehri Pulao

Tehri Pulao is to Uttar Pradesh what Bisibele bhath is to Karnataka and Rajma Chawal to Punjab. It is a simple, easy to prepare and fragrant one pot meal which can be served with or without a raita. Today I decided to serve it with plain curd and some pickle.


250 gms Basmati rice washed and soaked for fifteen minutes.

One large carrot cut lengthwise

12 bite sized Cauliflower florets

2 large potatoes chopped into chunks

A large fistful of peas.

In short, all the vegetables should be equal in quantity.

2 onions sliced

10 garlic cloves grated

1 inch piece of ginger grated

4 green chillies slit

1 tbsp coriander powder

1 tsp Kashmiri chilly powder

1/4 tsp turmeric powder

5 cloves

1 inch piece of cinnamon

1 tsp saunf/ fennel seeds

1 tsp cumin seeds

2 cardamom

4 tbsps oil

2 tbsps Ghee



Heat a pan. Add the ghee and oil to it. Once it heats up drop in the cloves, cinnamon, fennel seeds, cumin and cardamom. Give a quick stir and add the grated ginger and garlic. Drop in the slit green chillies and toss on a gentle flame for half a minute. Add the sliced onions and roast till translucent. Drop in the potatoes, carrot and peas and season with salt. Toss on a gentle flame for three to four minutes. Add the cauliflower florets, toss and pour in 500 ml of water. Bring to a boil. Add the drained Basmati rice and mix gently. Cover and allow to simmer for about four minutes. Switch off the gas and cover it with a tight fitting lid. The rice and vegetables get cooked in the heat. Allow to stand undisturbed for twenty minutes. Gently fork the rice onto a serving dish and serve hot.

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