Allahabadi Tehri Recipe (Recipe in English)
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 1/2 cups |
| Potato (peeled and chopped) | 1/4 cup |
| Green Beans (chopped) | 1/4 cup |
| Carrot (peeled and chopped) | 1/4 cup |
| Cauliflower (chopped) | 1/4 cup |
| Yogurt | 1 cup |
| Cinnamon Stick | 1 piece |
| Bay Leaf | 1 |
| Green Cardamom | 3 pods |
| Black Cardamom | 1 pod |
| Whole Black Pepper | 4 pieces |
| Cloves | 4 pieces |
| Asafoetida (Hing) | 1/4 teaspoon |
| Onion (thinly sliced) | 1 medium |
| Garlic (grated) | 4 cloves |
| Ginger (grated) | 1 inch |
| Green Chilies (sliced) | 2 |
| Turmeric Powder | 1/2 teaspoon |
| Red Chili Powder | 1/2 teaspoon |
| Coriander Powder | 1 tablespoon |
| Cumin Powder | 1 teaspoon |
| Mustard Oil | 2 tablespoons |
| Ghee | 2 teaspoons |
| Lemon Juice | 2 teaspoons |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Uttar Pradesh
Course: Dinner
Diet: Vegetarian
Instructions
Step 1:
Wash the rice thoroughly and soak it in water for 10 minutes.
Step 2:
In a large pan or kadai, heat mustard oil on medium flame. Add hing (asafoetida), cinnamon stick, bay leaf, green cardamom, black cardamom, whole black pepper, and cloves. Cook the whole spices for about 20 seconds, allowing them to release their flavors.
Step 3:
Add the thinly sliced onion to the pan. Sauté the onions until they soften and turn golden brown.
Step 4:
Once the onions are softened, add the grated ginger and garlic. Sauté for another 2 minutes to let the flavors combine.
Step 5:
Add the sliced green chilies, red chili powder, turmeric powder, cumin powder, and coriander powder to the pan. Stir the spices well and cook for about 1 minute.
Step 6:
Add the chopped vegetables (potatoes, carrots, green beans, and cauliflower) to the pan. Cook for 2–3 minutes, stirring occasionally, until they begin to soften.
Step 7:
Add the yogurt to the pan and mix everything together thoroughly. Allow the yogurt to cook for another minute.
Step 8:
Now, add the soaked rice, 4 cups of water, and salt to taste. Mix everything together and cover the pan. Let it cook on low flame for 20 minutes, allowing the rice to absorb all the flavors.
Step 9:
After 20 minutes, remove the lid. Add ghee and lemon juice, stirring well to combine all the ingredients. Cook for another 2–3 minutes for everything to come together.
Step 10:
Your Allahabadi Tehri is now ready to serve! This dish pairs wonderfully with boondi raita, papad, or any raita of your choice.
Tips:
- You can adjust the amount of spices based on your preference for heat and flavor.
- For an extra rich taste, you can use a mixture of ghee and oil for cooking.
- This dish can be enjoyed with any type of raita or even a simple cucumber salad.
Enjoy your flavorful Allahabadi Tehri!
