Saturday, 23 November 2013


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 friends place and have not forgotten the taste yet. So a while back when my taste buds asked for it I was on phone talking to my friend and asked his mom for the recipe, thanks to her for the recipe.



Mutton, cut into pieces - 1/2 kg
Onion (chopped) - 1 large
Ginger (paste) - 1 table spoon
Garlic (crushed) - 4 cloves
Turmeric powder (Haldi) - 2 teaspoon
Chili powder - 1 teaspoon
Coriander powder (Dhania) - 1 teaspoon
Bay leaves - 2
Cumin Seeds (Zeera) - ½ teaspoon
Garam masala - 1 and ½ teaspoon (alternatively use crushed - cloves 2, black pepper 5, green cardamom 1 and black cardamom 1)
Salt (to taste)
Oil - 3  table spoon

Potato (cut into quarter) - 2 large
Green Chilli (cut into half) - 2
Green Peas - 1 bowl
Rice (basmati) - 1/2 kg

  1. Add 3 table spoon oil to a cooker.
  2. Once oil is hot add onions, fry till they turn golden brown in colour. 
  3. Add ginger and garlic and stir for some time.
  4. Add meat and salt, and stir it until medium brown.
  5. Add turmeric powder, chilli powder, coriander powder and continue to stir until oil separates.
  6. Add bay leaves and cumin seeds, stir for another minute.
  7. Add Garam Masala and stir for another 30 seconds
  8. Add 1/2 cup water and close the pressure cook lid.
  9. Cook until meat gets tender.
  10. Open the lid and add potato and green peas, cook for 2 minutes.
  11. Add rice, green chilly, water.

  12. Taste salt, add if necessary.
  13. Cover it with a heavy lid to prevent the steam from escaping. 
  14. Cook on low heat for about 15-20 minutes. 

Serve hot with pickles.