Tehri

Tehri was a Sunday lunch in childhood. ‘Tehri’ is yellow rice with potato and peas.
I had a different version with meat once at a friend’s place and have not forgotten the taste yet.
So a while back when my taste buds asked for it, I was on the phone with my friend and asked his mum for the recipe — thanks to her for sharing it.

Ingredients #

  • Lamb, cut into pieces – ½ kg

  • Onion (chopped) – 1 large

  • Ginger (paste) – 1 tablespoon

  • Garlic (crushed) – 4 cloves

  • Turmeric powder (Haldi) – 2 teaspoons

  • Chilli powder – 1 teaspoon

  • Coriander powder (Dhania) – 1 teaspoon

  • Bay leaves – 2

  • Cumin seeds (Zeera) – ½ teaspoon

  • Garam masala – 1½ teaspoons (alternatively use crushed: cloves 2, black pepper 5, green cardamom 1 and black cardamom 1)

  • Salt – to taste

  • Oil – 3 tablespoons

  • Potato (cut into quarters) – 2 large

  • Green chilli (halved) – 2

  • Green peas – 1 bowl

  • Rice (Basmati) – ½ kg

  • Water – as needed

Recipe #

  1. Add 3 tablespoons of oil to a pressure cooker.
  2. Once hot, add onions and fry until golden brown.
  3. Add ginger and garlic; stir for a few minutes.
  4. Add lamb meat and salt; cook until the meat turns medium brown.
  5. Add turmeric powder, chilli powder, and coriander powder; stir until oil separates.
  6. Add bay leaves and cumin seeds; cook for another minute.
  7. Add garam masala and stir for 30 seconds.
  8. Add ½ cup water and close the pressure cooker lid.
  9. Cook until the meat is tender.
  10. Open the lid and add potatoes and green peas; cook for 2 minutes.
  11. Add rice, green chillies, and sufficient water.
  12. Check salt and adjust as needed.
  13. Cover with a heavy lid to retain steam.
  14. Cook on low heat for about 15–20 minutes.

Serve hot with pickles.