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Allahabad Ki Tehri (Vegetable Pulao) Recipe

Allahabad Ki Tehri (Vegetable Pulao)
How to make Allahabad ki Tehri (Vegetable Pulao)

About Allahabad ki Tehri Recipe | Vegetable Pulao Recipe: 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.

  • Total Cook Time1 hr 25 mins
  • Prep Time 15 mins
  • Cook Time1 hr 10 mins
  • Recipe Servings6
  • Easy

Ingredients of Allahabad Ki Tehri (Vegetable Pulao)

  • 100 Ml Mustard oil
  • 2 sticks Cinnamon
  • 2 Bay leaves
  • 4 Brown cardamoms
  • 8 Green cardamoms
  • 8-10 Black peppercorns
  • 8 Cloves
  • 2 Onions, chopped
  • 50 gram Garlic, chopped
  • 50 gram 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 Potatoes (chopped), boiled
  • 3 Carrots, chopped
  • 100 gram Green beans, chopped
  • 100 gram Cauliflower, chopped
  • to taste Salt
  • 200 gram Curd
  • 2 1/2 cups Basmati rice
  • 6 cups Vegetable stock
  • 50 ml Ghee
  • 1 bunch Fresh coriander
  • 1 Lime

How to Make Allahabad Ki Tehri (Vegetable Pulao)

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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!
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