By Aditi Saraswat
July 23, 2026
This one-pot veg tehri is the solution when you have had a long, hectic day and you hardly want to cook anything. Loaded with lots of vegetables, everyday basic spices and rice, this UP-style tehri feels satisfying in each bite and can also be made in just minutes, making the weeknight dinner scene sorted.
1 cup basmati rice 2 cups water 1 potato, diced ½ cup green peas 1 carrot, diced 1 onion, thinly sliced 1 tomato, chopped 1 tbsp ginger-garlic paste 2 green chillies, slit 2 tbsp mustard oil or ghee 1 tsp cumin seeds 1 bay leaf 1-inch cinnamon stick 2 green cardamoms 2 cloves ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder ½ tsp garam masala Salt, to taste 2 tbsp fresh coriander, chopped
Wash and soak the rice for at least 20 to 25 minutes. Chop the vegetables such as potatoes, carrots, onion and tomato before you begin cooking.
In a pressure cooker, heat mustard oil and add cumin, bay leaf, cinnamon, cloves, and cardamom. Let the whole spices bloom, and cumin seeds crackle.
Now, add the chopped onions and sauté them until they appear to be lightly golden. Then, mix in ginger-garlic paste, tomatoes, spices and cook the masala.
Add diced potatoes, carrots, peas and cook this for 3 to 4 minutes. Then add the soaked rice and mix everything nicely.
Pour in water as required, add salt and pressure cook it for two whistles. Let the pressure release by itself, then serve hot tehri with curd, pickle and papad.