Vegetable Masala Tehri | Mixed Vegetable Masala Tehri | One pot Rice Dish


Vegetable Tehri is the one Pot Rice Dish prepared in Awadhi Style of cooking (Awadhi style of cooking is followed in Awadh region of Northern India particularly Lucknow). This Tehri is prepared by using various kinds of vegetables, Vadiya, Rice and various Indian spices. Awadh cuisine quite resembles Mughlai cuisine.


Tehri can be prepared by using vegetables or meat or combination of vegetable and meat.Many People get confused between Vegetable tehri and Vegetable Pulao. Both are different recipes.

In almost every home in North India , people know about this vegetable tehri .It is dark Yellowish colour spicy Rice dish which is served with Green coriander chutney, chopped Radish, Raita and Papad.

This vegetable tehri is my comfort dish as everything is included in one dish like Rice, Vegetables,vadiyan , masalas etc.For Non vegetarian lovers they can make this tehri by using meat pieces instead of vegetable or can use both vegetable and meat.

This Vegetable Tehri is so delicious to eat that when a person eats it for the first time then this recipe will become his/her favourite recipe.

Here is how to make this Vegetable Masala Tehri

North Indian
Lunch and Dinner
Pressure Cooker
Prep. Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
4 Servings
  • 500 gm Rice
  • 1 cup chopped Cauliflower
  • ½ cup chopped Carrots
  • 1 cup Green Peas
  • 1 cup Chopped Potato cubes
  • ⅓ cup Chopped french Beans
  • 8-9 Amritsari Vadiya
  • 1 bay leaf/ Tej Patta
  • 1 cup Onion Paste
  • ½ cup Ginger garlic Paste
  • ½ tsp Turmeric Powder
  • ½ tsp coriander Powder
  • ½ tsp Red Chili Powder
  • ¼ tsp Cumin seeds / Jeera
  • ¼ inch star anise
  • ½ inch Dalchini/Cinnamon
  • 1 Big Black Cardamom(Badi Elachi)
  • ¼ inch Javitri
  • 5-6 Black peppercorns
  • 2-3 Cloves
  • Salt to taste
  • 4-5 tsp of Ghee(used during plating)
  • Oil for Cooking
Recipe Steps
  1. Soak rice in water for half an hour.
  2. Heat 7-8 tbsp oil In cooker and fry Amritsari vadiya in it and keep it aside.
  3. Gently Fry the vegetables like cauliflower florets, chopped Potato cubes and green peas for 2-3 minutes and keep it aside. Do not overfry these vegetables.
  4. Now in the same oil add Bayleaf, cinnamon, star anise, javitri, cloves, Badi elachi. Black peppercorns and then in the last add cumin seeds. Let the cumin seeds splutter for 4-5 seconds then immediately add Onion Paste (be careful as all raw spices can easily burn).
  5. Cook these onion paste for 7-8 minutes on low flame with the lid covered till the colour of onion changes to translucent pink.
  6. Now add ginger garlic paste in the cooker. Mix well. Cook all for another 5 minutes.
  7. Add turmeric powder, red chili powder, coriander powder and salt in the masala. Add little water so that species does not get burned. Cook or bhuno the masala till the oil separates.
  8. Add chopped carrots, chopped french beans, fried potato, fried cauliflower pieces, fried green peas, fried amritsari vadiya in the masala. Mix it well. Cook for another 3-4 minutes on low flame.
  9. Now add soaked rice in the cooker. Mix Well. Add water according to the quantity of rice and veggies.
  10. Cover the lid of the cooker and cook it till 2 whistles come from the cooker.
  11. Add ghee on the top of Vegetable tehri while plating.
  12. Serve this vegetable tehri with raita, papad, green coriander chutney and cucumber-radish salad.

Cucumber and Radish Salad is served with this tehri because Cucumber cools down the effect of spices that is added in tehri on stomach. Radish helps in digesting these Masalas.

Raita cools down the spice effect of Tehri.

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