Chicken Vegetable Tehri with step-by-step easy-to-follow instructions and photos. Tehri is a Classic Awadhi cuisine recipe made with just basic ingredients like vegetables, chicken, spices, and herbs. This Tehri is an aromatic and spices flavor. It’s done quickly. Serve it as a side in your meal with Raita Recipe,Kachumber Salad (Indian Salad)
Here is my wonderfully Tehri recipe, a step-by-step point easy to follow for making this amazing Chicken Vegetable Tehri.
Ingredients List
- Rice 1 Cup
- Chicken 250 Gram
- Tomatoes 2 Medium
- Coriander Leaves Half a bunch
- Mint Leaves Half bunch
- Lemon 2
- Green chili 2
- Carrot 4
- Peas 1/4 Cup
- Ginger 2 inch
- Garlic 5 Cloves
- Red Chili Powder 1tbsp
- Salt 1tbsp
- Coriander powder 1tbsp
- Cumin powder 1tsp
- Turmeric Powder 1tsp
- Aloo Bukhara 5
- Bay leaf 6
- Green Cardamom 2
- Black Cardamom 1
- Black Pepper Corn 12
- Star anise 2
- Cloves 4
- Cinnamon Stick 1
- Oil 1/2
- Potatoes 2 Medium
How to make Chicken Vegetable Tehri
Wash 1 cup of Falak Basmati Rice 2 times with water till the water is clean to starch. Soak them for 30 minutes.
After 30 minutes Strain the rice.
In a Non-stick Kadai, over low flame heat 1/2 cup oil, when the oil is hot.
Then add the potato cubes and carrot cubes and sauté the potato for 2 minutes until they start to look golden on the sides.
Next, add 1/4 cup of peas, and fry for another 1 minute till they are lightly golden.
Remove the veggies from the hot oil and set them aside.
For remaining oil, add sliced 2 medium onions and chopped ginger-garlic and sauté for 1 minute.
Add the following whole spices and roast for a minute.
- Bay Leaf 6
- Green Cardamom 2
- Black Cardamom 1
- Black Pepper Corn 12
- Star anise 2
- Cloves 4
- Cinnamon Stick 1
- Aloo Bukhara 5
Until whole spices are roasted well. Then add a chicken piece and saute for 1 minute.
Mix the following powdered spices.
- Red Chili Powder 1tbsp
- Salt 1tbsp
- Coriander powder 1tbsp
- Cumin powder 1tsp
- Turmeric Powder 1tsp
Then add sliced tomatoes.
And mix the lemon juices.
Cover and cook till the tomatoes are fully mushy.
After the tomatoes are mushy very well and then add fried vegetables to the cooked chicken.
Cook for 5 minutes on high flame until all the water dries up and oil is released from the sides of the non-stick pot.
Add the rice and stir for 2 minutes.
Pour 3 cups of water and mix the rice.
Bring the water to a boil on a medium flame.
Cover and cook for 10 minutes on medium to low flame.
Add chop coriander leaves and slit green chili.
Serve this tehri with Mixed Vegetable Raita
Share this recipe with your family and friends. It would be great if you leave your feedback in the comment box. If you make this recipe at home then share a picture with the hashtag #foodrecipediary
More Rice Recipes Here
Below Recipe Card
Chicken Vegetable Tehri |How to make Chicken Tehri
Ingredients
- 1 Cup Rice Falak Basmati Rice
- 250 Gram Chicken
- 2 Medium Tomatoes Cut into sliced
- Coriander Leaves Half bunch
- Mint Leaves Half a bunch
- 2 Lemon Juice
- 2 Green chili
- 4 Carrot Cut into cubes
- 1/4 Cup Peas
- 2 inch Ginger Chop
- 5 Cloves Garlic Chop
- 2 Medium Potatoes Cut into cubes
- 1/2 Cup Cooking Oil
Whole Spices
- 6 Bay Leaf
- 2 Green Cardamom
- 1 Black Cardamom
- 12 Black Pepper Corn
- 2 Star anise
- 4 Cloves
- 1 Cinnamon Stick
- 5 Aloo Bukhara
Powder Spices
- Red Chili Powder 1tbsp
- Salt 1tbsp
- Coriander powder 1tbsp
- Cumin powder 1tsp
- Turmeric Powder 1tsp
Instructions
How to make Chicken Vegetable Tehri
- Wash 1 cup of Falak Basmati Rice 2 times with water till the water is clean to starch. Soak them for 30 minutes.
- After 30 minutes Strain the rice.
- In a Non-stick Kadai, over low flame heat 1/2 cup oil, when the oil is hot.
- Then add the potato cubes and carrot cubes sauté the potato for 2 minutes until they start to look golden on the sides.
- Next add 1/4 cup peas, fry another 1 minute till they are lightly golden.
- Remove the veggies from the hot oil and set them aside.
- Remaining oil, add sliced 2 medium onions and chopped ginger-garlic and sauté for 1 minute.
- Add the following whole spices and roast for a minute.
- Bay Leaf 6 Green Cardamom 2 Black Cardamom 1 Black Pepper Corn 12 Star anise 2 Cloves 4 Cinnamon Stick 1 Aloo Bukhara 5
- Until whole spices are roasted well. Then add a chicken piece and saute for 1 minute.
- Mix the following powder spices.
- Red Chili Powder 1tbsp Salt 1tbsp Coriander powder 1tbsp Cumin powder 1tsp Turmeric Powder 1tsp
- Then add sliced tomatoes.
- And mix the lemon juices.
- Cover and cook till the tomatoes are fully mushy.
- After the tomatoes are mushy very well and then add fried vegetables into the cooked chicken.
- Cook for 5 minutes for high flame until all the water dries up and oil is released from the sides of the non-stick pot.
- Add the rice and stir for 2 minutes.
- Pour 3 cups of water and mix the rice.
- Bring the water to a boil on the medium flame.
- Cover and cook for 10 minutes medium to low flame.
- Add chop coriander leaves and slit green chili.
- Serve this tehri with Aloo Raita (Potatoe Raita with tempering).
