Mix Vegetable Tehari | Pulao


Your vegetable rice now has the full flavor you were missing thanks to our Mix of Vegetable Tehari/Pulao.


  • Ghee (Clarified butter) – 1 tsp
  • Shimla mirch (Capsicum) cubes – 1 Cup
  • Ghee (Clarified butter) – 1 tbs
  • Phool gobhi (Cauliflower) florets – 2 Cups
  • Aloo (Potatoes) cubes 2 medium
  • Matar (Peas) – 1 Cup
  • Gajar (Carrot) diced – 1 Cup
  • Ghee (Clarified Butter) 3-4 tbs
  • Darchini (Cinnamon sticks) – 2
  • Badiyan ka phool (Star anise) – 2
  • Laung (Cloves) 2-3
  • Badi elaichi (Black cardamom) – 1
  • Sabut kali mirch (Black peppercorns) 8-10
  • Zeera (Cumin seeds) – 1 tsp
  • Pyaz (Onion) sliced 2 medium
  • Tamatar (Tomato) chopped 2 medium
  • Adrak lehsan paste (Ginger garlic paste) – 1 tbs
  • Hari mirch (Green chili) paste – 2 tbs
  • Namak (Salt) ½ tbs or to taste
  • Lal mirch powder (Red chili powder) – 1 tsp or to taste
  • Garam masala powder – ½ tsp
  • Haldi powder (Turmeric powder) – ½ tsp
  • Zeera powder (Cumin powder) – ½ tsp
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  • Water 4 Cups or as required
  • Chawal (Rice) Basmati/Sella ½ kg (soaked for 30 minutes)
  • Lemon juice – 1 tbs
  • Hari mirch (Green chili) 2-3
  • Hara dhania (Fresh coriander)

Directions: Vegetable Tehari

  • Add clarified butter, capsicum, and stir-fry for 1-2 minutes on high heat in a wok.
  • Add carrots, cauliflower, potatoes, green peas, and clarified butter to the same wok. Stir-fry for 3 to 4 minutes over medium heat; remove from wok.
  • Add clarified butter to a pot and let it melt.
  • Add the cumin seeds, cinnamon sticks, star anise, cloves, black cardamom, and other spices, and stir thoroughly.
  • Add the onion, combine, and cook until lightly golden.
  • Add the tomatoes and stir well.
  • Add the green chili paste and ginger garlic paste, stir well, and simmer for 2–3 minutes.
  • Salt, red pepper flakes, garam masala, turmeric, and cumin powder should be added. Mix thoroughly, then simmer for one minute.
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  • Add the stir-fried vegetables at this point, combine well, and simmer for 2–3 minutes.
  • Add water, stir well, and bring to a boil. Then, cover the pan and cook it on a medium burner for 8 to 10 minutes.
  • Add the rice and well combine.
  • Add stir-fried capsicum, lemon juice, and green peppers; gently combine; cover and steam simmer for 12 to 15 minutes at a low temperature.
  • Serve your meal garnished with fresh coriander.

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