By Aditi Saraswat
January 16, 2026
Tehri is Uttar Pradesh’s one-pot rice dish, where vegetables, spices, and rice are cooked together. Lightly spiced and aromatic, it is the kind of food that is simple but satisfying.
1½ cups basmati rice 3 tbsp mustard oil or ghee 1 tsp cumin seeds 2 bay leaves 1 cup potatoes, diced ½ cup carrots, sliced ½ cup green peas 1 cup onions, thinly sliced 1 tbsp ginger-garlic paste 1 tsp turmeric powder 1½ tsp coriander powder 1 tsp red chilli powder 1½ tsp salt 3 cups water 2 tbsp fresh coriander, chopped
Wash and soak the basmati rice for about 10-15 minutes.
In a pressure cooker, heat mustard oil or ghee. Add cumin seeds, bay leaves and let them crackle and release fragrance.
Add the sliced onions and sauté until it turns lightly golden, then add the ginger-garlic paste, cooking until the raw fragrance vanishes.
Add the chopped potatoes, carrots, and peas with turmeric, coriander, chilli powder, and salt. Mix everything well so that the vegetables are well coated with masala.
Add the soaked rice and pour the water as per the measurement. Cover the lid of the cooker and cook it on low heat for 3 whistles.
Let the pressure release by itself, open the lid, garnish with fresh coriander, and serve hot tehri with curd and pickle.