Allahabad Tehri Recipe

allahabad tahri

Here is a recipe of Allahabadi Tahari, another quick recipe under the one pot meal for those quick times when you can not control the hunger for long. Whatever is the reason, we’ve got you covered. And yes, you do not need to dress it up if you don’t want to, :-). you are not going to Instagram it, are you?

Recipe of Allahabad ki Tehri

Ingredients Quantity
Potato 4 medium size
French beans 100 gram
Carrot 1
Capsicum 1
Cauliflower 1 medium size
Water 4 cup
Rice 2 cup
Onion 1
Green chilly 2-3
Bay leaf 2
Cumin seeds 1 teaspoon
Cardamom green 2
Cardamom brown 1
Cloves 3
Black pepper 1/2 teaspoon
Ginger 1 teaspoon
Garlic 2 teaspoon
Cinnamon stick 1/2 inch piece
Red chili powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander Powder 1 teaspoon
Salt as per taste
Curd 1 cup
Mustard oil 4 tbsp
Coriander leaves for garnish

Method of Allahabad ki Tehri

  1. Clean, wash and keep all the vegetables ready. Chop all the vegetable into small size or in 1/2 inch cubes.
  2. In a wok add 4 cup of water and chopped vegetables. Cover it and cook for 2 minutes on a high flame.
  3. Switch off the flame. Take out the vegetables from the wok with the help of a strainer and store the vegetable stock. don’t discard the water.
  4. Clean, wash and soak the rice for half an hour.
  5. Keep all the ingredients ready for masala. Heat the wok with mustard oil and temper with cumin seeds, cloves, black pepper, ginger, garlic, cardamom green, bay leaf, cinnamon stick, and cardamom brown. saute for a minute.
  6. Add onion and green chilli. fry it till the onions are translucent in the color.
  7. Add red chili powder, turmeric powder, coriander powder and 2 tbsp water. Cook the spices for a minute.
  8. Add boiled vegetables and mix it well.
  9. Add the stored vegetable stock (the water in which you have boiled the vegetable) and mix it well.
  10. Add salt and soaked rice.
  11. Add curd and mix it well. Cook covered on a high flame till the water starts boiling, then keep the flame low and cook for another 15-20 minutes, till the rice cooked properly.
  12. Switch off the flame, garnish with coriander leaves, serve hot with your favourite salads and raita.
Indian Chef
I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden. I love to try out various cuisines and perfect my cooking skills. I've always loved writing, so writing is something that I've always done. Food, on the other hand was something I definitely grew into. As a kid, I was the pickiest eater you could imagine. But eventually food started tasting good to me and it became something that I associate deeply with happy memories. My food blog Indian Food Pedia is a humble attempt at sharing my passion for all things food and you will definitely find a lot of Andhra flavor in this space, home-cooked meals I prepare for my family using farm fresh produce from my organic garden and our nearest farmer’s market. I have no formal training in food photography. Taking images of food is a learning process, a creative outlet for me and an enjoyable one at that.


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