Vegetable Biryani (Tehri)

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.

• Preparation Time: 15 mins
• Cooking Time: 16 mins
• Total Time: 31 mins
• Calories: 389 Calories

Ingredients

• 1 teaspoon butter
• 2 ½ cups water
• 3 tablespoons vegetable oil
• 2 carrots, quartered
• 1 ½ teaspoons salt, or to taste
• 1 large onion, thinly sliced
• ½ teaspoon garam masala
• ½ teaspoon cumin seeds
• ½ teaspoon ground coriander
• 1 ½ teaspoons ground turmeric
• 2 cups long-grain white rice
• 2 potatoes, quartered
• 2 bay leaves, broken in half
• 1 teaspoon chile powder, or more to taste
• 1 cup shelled peas

Recipe Instructions

Step 1

Place rice in large container and cover with several inches of cool water; let soak for 20 minutes. Drain.

Step 2

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.

Step 3

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.

Step 4

Release pressure naturally according to manufacturer's instructions. Fluff rice with a fork.