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September 16, 2025
Vegetable Biryani (Tehri) Recipe
Vegetable biryani tehri was originally created by northern Indian kings as a vegetarian equivalent to the Mughals' famous mutton or chicken biryani preparations. This royal recipe demonstrates how creative cooks adapted the elaborate biryani technique to accommodate vegetarian dietary preferences without sacrificing elegance. The layered cooking method ensures that vegetables and rice develop complex flavors while maintaining distinct textures. This historical dish represents the sophistication of vegetarian Indian cuisine at its finest. The royal origins of this recipe guarantee that every element has been carefully considered to create a dish worthy of kings and special occasions.
Tehri was originally concocted by kings in northern India as a vegetarian equivalent to the Mughals’ mutton or chicken biryani. This modern-day version has deliciously soft sweet vegetables and flavorful long-grain rice. Serve with chilled yogurt and spicy curry on the side.
Prep Time:
15 mins
Cook Time:
16 mins
Additional Time:
20 mins
Total Time:
51 mins
Servings:
6
Yield:
6 servings
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Ingredients
2 cups long-grain white rice
3 tablespoons vegetable oil
1 large onion, thinly sliced
½ teaspoon cumin seeds
2 bay leaves, broken in half
2 potatoes, quartered
2 carrots, quartered
1 ½ teaspoons ground turmeric
1 teaspoon chile powder, or more to taste
½ teaspoon ground coriander
2 ½ cups water
1 cup shelled peas
1 ½ teaspoons salt, or to taste
1 teaspoon butter
½ teaspoon garam masala
Directions
Place rice in large container and cover with several inches of cool water; let soak for 20 minutes. Drain.
Heat oil in a pressure cooker over medium heat. Add onion, cumin seeds, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes and carrots; cook until lightly browned, about 5 minutes. Stir in turmeric, chile powder, and coriander; cook until fragrant, about 1 minute.
Stir rice gently into the pressure cooker until evenly coated with oil. Pour in water and peas. Stir in salt, butter, and garam masala. Seal cooker and bring to high pressure according to manufacturer’s instructions. Cook for 5 minutes. Remove from heat.
Release pressure naturally according to manufacturer’s instructions. Fluff rice with a fork.
Cook’s Notes:
Substitute 1 cup cauliflower florets for the carrots if desired.
Substitute ghee for the butter if preferred.
Nutrition Facts (per serving)
| 389 | Calories |
| 8g | Fat |
| 71g | Carbs |
| 8g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 389 | |
| % Daily Value * | |
| Total Fat 8g | 11% |
| Saturated Fat 2g | 9% |
| Cholesterol 2mg | 1% |
| Sodium 616mg | 27% |
| Total Carbohydrate 71g | 26% |
| Dietary Fiber 5g | 18% |
| Total Sugars 3g | |
| Protein 8g | 16% |
| Vitamin C 27mg | 30% |
| Calcium 54mg | 4% |
| Iron 4mg | 23% |
| Potassium 563mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
