Vegetable Biryani – Tehari

Veg Biryani - Tehari

Recipe for Vegetable Biryani or Tehari

What is unique about Tehari or Vegetable Biryani

The king of Indian vegetarian cuisine – Vegetable Biryani is loaded with veggies like carrots, beans and cornflour, warm exotic spices like cloves, cardamom, saffron, and herbs like mint and cilantro, making the recipe a perfect blend of exotic flavors and aromas that is sure to leave your taste buds enticed !!

Ingredients for Vegetable Biryani or Tehari

Whole spices for the gravy :

Cloves – 2
Cardamom – 2
Cinnamon – 1/2” stick
Bay leaf – 1
Shahi jeera – 1 teaspoon

Turmeric- 1 teaspoon
Ginger garlic paste- 2 tablespoon
Salt to taste
Chilli powder- 2 tablespoons
Yogurt – 1 cup

Ingredients to cook the rice :

Basmati flavored Rice – 2 cups
Clove- 1
Bay leaf- 1 medium
Garam Masala Powder – 1 teaspoon
Oil – 1 teaspoon

Vegetable oil – to fry
Onions – 1 large, finely chopped
Potatoes – 1 large, diced into squares
Carrots – 2 medium, chopped into batons
Beans – 8-10, cut into 1” pieces
Broccoli / Cauliflower florets – 8-10

Ingredients needed for garnishing :

Clarified butter ( Ghee) – 2 tablespoons
Coriander – 1/2 a bunch, finely chopped
Mint leaves – 1/2 a bunch
Lemon – juice of 1 lemon
Cashews – 10-12, lightly sautéd
Saffron- 10-15 strands, dissolved in 4 tablespoons of lukewarm milk (for 30 Mins) 

Method to cook Vegetable Biryani – Tehari


Wash the rice and leave it to soak in water for about 1/2 an hour or while the base for vegetable biryani gets prepared 

In a large vessel or pot, heat enough oil to lightly sauté the chopped vegetables individually and take them out separately onto a plate or dish 

Using the same oil sauté the onions 

Once the onions turn a light golden, temper the oil by adding the spices: cloves, cardamom, cinnamon, bay leaf, and shahi jeera

Reducing the flame while adding the spices makes them release a sweet aroma

Next, add the turmeric, salt, ginger-garlic paste, and chili powder and mix them together on low flame

Then add the beaten yogurt and give the ingredients a good mix
As the contents of the pot start to bubble, mix in the vegetables that were sautéd earlier

Add the chopped coriander and mint and leave the gravy to cook on low heat for about 15-20 minutes 

Make sure that the water in the gravy has evaporated as excess water from the gravy can make the rice turn soggy 

As the gravy cooks, we could get the rice prepared alongside
For cooking the rice, leave about 3/4th of water to boil in a vessel to which add the ingredients as mentioned above 

As the water begins to bubble, add in the soaked rice and give it a gentle stir with a ladle

Keep an eye as the rice starts to cook as you do not want the rice to turn sticky or overdone 

The ideal time to drain off excess water from the rice would be when it is 3/4th cooked

Drain off the excess water completely by tipping it off into the kitchen basin using either a large kitchen sieve or by covering the pot with a tight lid 

Now take another large vessel and coat the inside with oil 

Empty the drained off rice into the vessel and level them off with a ladle 

Sprinkle the saffron milk and a few dollops of ghee and layer the rice evenly with the vegetable gravy

Sprinkle the cashews, chopped coriander, mint, and drizzle in the lime juice 

Cover the vessel with a tight lid and leave the vegetable biryani for dum to cook slowly for 10-15 minutes and then switch off the flame 

Enjoy this delightful recipe with raita or Mirchi Ka Saālan !!

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