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instant pot tehri rice
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Instant Pot Tehri Rice

Tehri is a super quick vegetable pulao that's made even faster in the instant pot. Serve with raita and salad, it's absolutely delicious.
Course Main
Cuisine Pakistani, Pakistani/Indian
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6
Calories 353kcal

Ingredients

  • 4 tbsp oil
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 1 medium onion finely chopped.
  • 2 medium tomatoes finely chopped.
  • 1 tsp mint leaves optional
  • 1 tsp Salt
  • 1 tsp red Kashmiri chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp ginger garlic paste
  • 1 cup frozen mixed vegetables
  • 1 potato chopped into large chunks
  • 2 cups basmati rice rinsed with water (IF COOKING ON STOVE TOP YOU WILL NEED TO SOAK RICE FOR 15 MINUTES)
  • 2.5 cups water (IF COOKING ON STOVE TOP YOU WILL NEED 4 CUPS OF WATER)
  • Chopped coriander for garnish

Instructions

Instant Pot Instructions

  • Turn on saute mode on instant pot and heat oil.
  • Now add the bay leaves and cumin seeds for 1-2 minutes.
  • Add the onion, and saute for 3-4 minutes until light golden.
  • Now add the tomatoes. Also add the mint (I used frozen mint). Saute for 1- 2 minutes.
  • Add the spices and saute for 2-3 minutes. Now add ginger garlic paste and saute 2-3 more minutes.
  • Add the frozen vegetables and mix.
  • Add the chopped potato.
  • Add the rice and mix thoroughly.
  • Now add the water, and make sure the rice is submerged in it.
  • Cancel saute mode and put on the lid. Set the pressure valve to sealing, and set pressure cooker mode for 5 minutes. Do quick release after 5 mins (after the pressure cook time is up).
  • Fluff up the rice and serve immediately.

Stove Top Instructions

  • Heat oil in a pot on the stove.
  • Now add the bay leaves and cumin and saute for 1-2 minutes.
  • Add the onion, and saute for 3-4 minutes, until light golden brown.
  • Now add the tomatoes. Also add the mint (I used frozen mint). Saute for 1- 2 minutes.
  • Add the spices and saute for 2-3 minutes. Now add ginger garlic paste and saute 2-3 more minutes.
  • Add the frozen vegetables and mix.
  • Add the chopped potato and mix.
  • Add the water, cover the pot and bring to a boil.
  • Now add the rice (that's been soaking for 15 minutes) and give a stir.
  • Boil on medium heat for 10 minutes or until most of the water has evaporated.
  • Now lower the heat, and cover the pot. Let it steam for 5 minutes.
  • Remove from heat, and let it rest for about 10 minutes.
  • Remove lid, gently fluff the rice and immediately serve.

Video

Notes

  • Use basmati rice for best results. I've only tested this recipe with basmati rice, but I think any long grain rice should be okay to use. 
  • Use any vegetables you have on hand fresh or frozen. You can even add cauliflower and peas!
  • Storage instructions: Tahari Rice can be stored upto 2-3 days in the fridge in an airtight container.

Nutrition

Calories: 353kcal | Carbohydrates: 59g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 351mg | Fiber: 2g | Sugar: 2g | Vitamin A: 342IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 1mg