Recipe finder

Recipe Finder
Follow us :FacebookPinterestTwitterGoogle Plus
You are here: Home » Recipes » Allahabad Ki Tehri (Vegetable Pulao)

Allahabad ki Tehri (Vegetable Pulao)

 star_red.pngstar_red.pngstar_red.pngstar_red.pngstar_red.png5 stars based on 5 reviews

Allahabad ki Tehri (Vegetable Pulao)

Allahabad ki Tehri (Vegetable Pulao)


:Aditya Bal

Recipe Servings


Recipe Cook Time

:1 Hour 20 Minutes

Aditya cooks a delicious one pot rice meal which originated in Uttar Pradesh. It's aromatic, filled with varied masalas and lots of vegetables. With a spoonful of ghee on top, this vegetarian rice recipe is a must try.


  • 100 ml mustard oil

    2 sticks of cinnamon

    2 bay leaves

    4 brown cardamoms

    8 green cardamoms

    8-10 black peppercorns

    8 cloves

    2 onions, chopped

    50 gm garlic, chopped

    50 gm ginger, chopped

    3-4 green chillies, chopped

    2 Tbsp cumin seeds, ground

    2 Tbsp coriander seeds, ground

    1/2 tsp turmeric powder

    1/2 tsp red chili powder

    1/2 tsp asafoetida dissolved in water (heeng)

    5 boiled potatoes, chopped

    3 carrots, chopped

    100 gm green beans, chopped

    100 gm cauliflower, chopped

    Salt to taste

    200 gm curd

    2 1/2 cups basmati rice

    6 cups vegetable stock

    50 ml ghee

    Bunch of fresh coriander

    1 lime


In a heavy bottomed pan, heat mustard oil and add in the cinnamon sticks, bay leaves, brown cardamom, green cardamom, peppercorn, cloves, onions, garlic, ginger and green chilly. Stir for 2-3 minutes.

Add in the ground cumin and coriander seeds, turmeric powder, red chili powder, asafoetida water and cook the spices out for 5-6 minutes.

Into the masala base, add boiled potatoes, chopped carrots, chopped green beans and cauliflower.

Add salt as per taste. Cover and let it simmer for 15 minutes till the vegetables are about 75 percent cooked.

Add in the curd and stir well to mix.

Next, add in the pre-washed basmati rice and stir till the rice is evenly coated with the base.

Add in the vegetable stock, cover and let simmer over a slow flame till the rice is cooked.

Garnish with a drizzle of ghee, a sprinkle of fresh coriander and some lime juice.
Serve hot!

Key Ingredients: mustard oil, cinnamon, bay leaf, green cardamom, black pepper, cloves, onion, garlic, ginger, green chillies, cumin seeds, turmeric, asafoetida, potatoes, carrot, cauliflower, salt, yogurt, basmati rice, clarified butter, coriander leaves, lemon