Tehari Biryani

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Tehari Biryani 

Tehari Biryani (also spelled Tahari or Tehri) is a popular vegetarian version of biryani that originated in the Indian subcontinent, especially among the Mughal kitchens and in the Awadhi culinary tradition. Unlike many biryanis that emphasize meat, Tehari showcases spiced vegetables—usually potatoes, peas, and carrots—cooked with fragrant basmati rice. It is believed to have been originally developed for vegetarian Hindu clerks working in Muslim royal households, and today it features prominently in many vegetarian food recipes as a meat-free but equally flavorful alternative.

Today, Tehari is particularly popular in parts of India, Bangladesh, and Pakistan, often served as a weeknight meal or during festivals. It uses fewer spices than traditional biryanis but delivers robust flavor through a blend of whole spices, turmeric, and green chilies. It’s easy to prepare, nourishing, and makes a delightful one-pot meal when served with raita or salad.


Tehari Biryani Recipe (Vegetarian) – Serves 4

Ingredients:

For the rice:

  • 2 cups basmati rice (soaked for 30 minutes)
  • 4 cups water
  • Salt to taste
  • 2–3 green cardamoms
  • 1 bay leaf
  • 4 cloves
  • 1 cinnamon stick

For the vegetable masala:

  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 medium onion, thinly sliced
  • 1½ tsp ginger-garlic paste
  • 2 green chilies, slit
  • 1 large potato, diced
  • 1 carrot, chopped
  • ½ cup green peas (fresh or frozen)
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Salt to taste
  • 1 medium tomato, chopped
  • ¼ cup yogurt (optional, for creaminess)
  • 2 tbsp chopped fresh coriander
  • 2 tbsp chopped mint leaves
  • A few saffron strands soaked in 2 tbsp warm milk (optional)

Instructions:

1.   Cook the rice:

  • In a large pot, boil water with salt and whole spices.
  • Add soaked rice and cook until 70% done. Drain and set aside.

2.   Prepare the vegetable masala:

  • Heat oil or ghee in a heavy-bottomed pan.
  • Add cumin seeds and let them splutter.
  • Add sliced onions and sauté until golden.
  • Stir in ginger-garlic paste and green chilies.
  • Add potatoes, carrots, and peas. Cook for 3–4 minutes.
  • Add turmeric, coriander powder, salt, and chopped tomato.
  • Cover and cook until vegetables are tender.
  • Add yogurt (if using), mint, coriander, and garam masala. Mix well.

3.   Layer and cook:

  • Layer half the cooked rice over the vegetable masala.
  • Add the remaining rice and sprinkle saffron milk (optional).
  • Cover tightly with a lid. Cook on low heat (dum) for 10–15 minutes.

4.   Serve:

  • Gently mix and serve hot with raita, salad, or a side of pickles.

FAQs – Tehari Biryani

Q: Is Tehari a type of biryani or pulao?
A: Tehari is considered a lighter, vegetarian cousin of biryani. It’s more spiced than pulao and often layered like biryani, though less rich and complex.

Q: Can I add paneer or tofu?
A: Yes! Paneer cubes or tofu can be added for extra protein. Lightly fry them before adding to the masala.

Q: Is saffron essential?
A: Saffron adds aroma and a golden hue, but it’s optional. You can substitute with a few drops of yellow food color or skip it altogether.

Q: Can I use brown rice or quinoa instead?
A: Yes, though the flavor and texture will differ. Adjust cooking time and water ratio accordingly.

Q: How spicy is Tehari?
A: It’s mildly spiced. You can increase heat by adding more green chilies or red chili powder if desired.

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