Making Allahabadi Tehri? Here’s Chef Kunal’s Secret Masala

ountless communities have made Uttar Pradesh their home, either through their occupation or by birth. Almost every nook and cranny of all cities and districts are brimming with culture just waiting to be documented. The food varies greatly from one location to the next. If Banaras is the epicenter of Satvik vegetarian cuisine, Lucknow never ceases to impress with its biryanis and kebabs. Now, what is well-known in Allahabad?

Allahabad, like the rest of Uttar Pradesh, appreciates seasonal cuisine. You can see plenty of vegetables making their way into sabzis and stews. But one of the most beloved Allahabadi preparations is the tehri. Tehri is a pulao or pilaf that is made with aromatic basmati rice and freshly cut vegetables that are tossed in spices to make a wholesome meal for one. Because the masala is what truly holds the recipe together, it is critical to get it right, and who better to do so than celebrity chef Kunal Kapur? He took to Instagram to share the masala recipe he uses for his tehri.


  • 5 dry red chillies
  • ½ tbsp. peppercorns
  • 1½ tbsp. coriander seeds
  • 1-inch cinnamon stick
  • 4-5 cloves 
  • 1-star anise
  • 2 tbsp. of fennel seeds
  • 1 tbsp. cumin
  • ¼ nutmeg
  • 3-4 mace petals
  • 3 bay leaves
  • 5 cardamom
  • 1 tbsp. kasoori methi


  • Take a nonstick pan. Dry roast red chilies, peppercorns, coriander seeds, cinnamon, cloves, star anise, fennel seeds, cumin, nutmeg, mace, bay leaves, and cardamom for 5 minutes on medium heat.
  • Turn off the flame, add kasoori methi, and stir again in the same pan.
  • Transfer the masala onto a plate and let it cool down for a bit.
  • Add the roasted spices to a blender and blend until the desired consistency of the powder is achieved.
  • Your Tehri Masala is ready. Add it to your tehri veggie pulao and indulge away.