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

Cook Time 10

Servings

Calories 353kcal

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

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.

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.

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.