Tehri: The Comfort Food of Awadh

Awadh has bestowed upon us a cuisine that exudes Nawabi dining, sophistication and luxury. During winter afternoons, Tehri, a beautiful one-pot rice dish, is relished in vegetarian households across north India. Often mistaken for biryani and pulao, the story behind Awadh's Tehri dates back to several centuries.

A traditional plate of Tehri is ready to serve.

Tehri is a simple yet delectable one-pot meal that is enjoyed by families in North India. Mothers and grandmothers from Uttar Pradesh, Bihar and Haryana serve it as a hearty lunch with coriander chutney, raita, papad and pickle.

Although often mistaken for vegetable biryani or yellow pulao, Tehri has its own culinary uniqueness. It does not contain marinated ingredients like Biryani or stewed meat like Pulao. It finds a unique middle ground between the two. The “bhun-na” of vegetables with the use of fragrant spices may have been inspired by biryani cooking, and cooking rice and veggies together without layering is somewhat inspired by a pulao.

The origin of Tehri is said to be among the Hindu vegetarian bookkeepers in the courts of Awadh, specifically the Kayastha community. It could have originated from the kitchens of common folk, who were inspired by the stories of rich pulao and biryani from royal kitchens.

Another story goes that during a famine, when meat was scarce, the cooks of the royal kitchen substituted mutton with potatoes, and thus, Tehri was born. Tehri gained popularity during the Second World War when meat prices increased substantially, and potatoes became the popular substitute in biryani. Perhaps, Tehri is one of India's original preparations, given that rice is the country's staple food.

Tehri has variations, with Tehar being relished in Kashmiri Pandit families. Tehri is even sold as street food in Kashmir. During Sindhi New Year, Tehri is served as prasada with Sai Bhaji and Bhee Aloo. Tehri from Gulbarga in Karnataka is well-known among variants from the Indian Deccan. In Pakistan and Bangladesh, it is made with mutton or chicken for more flavour. In Dhaka, it is cooked with beef in mustard oil and chillies.

The rich, vibrant and colourful Tehri is made using Basmati rice and vegetables such as potatoes, beans, carrots, peas etc. Khada masala, green chillies, ginger garlic, salt, cumin, turmeric and red chilli are added to enhance its flavour. The dum cooking technique (slow cooking in a tightly sealed pot, not allowing any steam to escape) gives the floral essence of the rice and enhances the fragrance of the vegetables.

With its easy cooking style, Tehri is all-year-round comfort food. We urge you to enjoy it with your family for your next meal!

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