Vegetable Tehri with coconut milk| Coconut Milk Veg Tahari | Vegetable Pulao with Coconut Milk | Coconut Milk Veg Teheri

Detailed recipe for Vegetable Tehri with coconut milk| Coconut Milk Veg Tahari | Vegetable Pulao with Coconut Milk | Coconut Milk Veg Teheri.

This is quite late in the night when I am writing this post because I couldn’t resist to write and share it as soon as possible because my family fell absolutely in love with the recipe. 😊

It’s a simple recipe for Vegetable Tehri with coconut milk| Coconut Milk Veg Tahari | Vegetable Pulao with Coconut Milk | Coconut Milk Veg Pulao but extremely healthy and delicious. This is quite a comfort food and a quick recipe which is quite popular in North India especially in UP during a lazy winter day.

I often cook it at my home because it is very healthy and contains the goodness of veggies and wholesomeness of Rice and my family just loves it.

To give a little twist and to add some extra flavour, I added coconut milk instead of water to cook the rice. It tastes really well if made with desi ghee instead of oil and combined with Raita or curd. This is a simple one pot recipe cooked in pressure cooker where potatoes and cauliflower are two key veggies but unfortunately I did not have the latter so skipped that. 😛

🍴 Time to Prep        10 minutes

⏰Time to cook        10 minutes

🍛 Servings              4

👩 Author                 Ruchika

🍲 Cuisine                Indian

♨ Course               Main Course/Rice

Please do check more of the rice recipes here:

Tawa Pulao

Veg Fried Rice

Navratan Pulao

Here is the step wise recipe for Vegetable Tehri with coconut milk| Coconut Milk Veg Tahari | Vegetable Pulao with Coconut Milk | Coconut Milk Veg Teheri

Ingredients

• 1.5 cups rice
• 2 tablespoons desi ghee
• 1 teaspoon cumin seeds (Jeera)
• 3-4 black pepper corns
• 1 star anise
• 1 bay leaf
• 2 inch cinnamon stick
• 1/2 cup chopped french beans
• 1 teaspoon chopped ginger
• Salt to taste
• 1 teaspoon chopped green chillies
• 1/2 cup capsicum cubes
• 1/2 cup carrot cubes
• 1 medium sized potato (cut into cubes)
• 1/2 cup boiled green peas
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon red chilli powder
• Coconut milk 1.5 cups

Recipe for Coconut Milk Veg Tahari

1. Firstly wash and soak rice for 10 minutes.
2. Heat 2 tablespoons ghee in a cooker and add cumin seeds, cinnamon, peppercorns, bay leaf and cardamoms. Let them crackle.

3. Add ginger, green chillies and chopped onions and cook until onions turn translucent.

4, Now, carrots, french beans and capsicums. Sauté for 5 minutes.

5. Further add potatoes and mix well.

6. Now add chopped coriander leaves and mix.

7. Add soaked rice.

8. Now add green peas.

9. Further add coconut milk, salt to taste and turmeric powder. Mix everything together.

10. Cover the lid and cook for 2 whistles. Serve hot and enjoy with Raita or Curd once the pressure is released. Top it with a spoonful of desi ghee.

Ingredients for Coconut Milk Veg Tahari

• 1.5 cups rice
• 2 tablespoons desi ghee
• 1 teaspoon cumin seeds (Jeera)
• 3-4 black pepper corns
• 1 star anise
• 1 bay leaf
• 2 inch cinnamon stick
• 1/2 cup chopped french beans
• 1 teaspoon chopped ginger
• Salt to taste
• 1 teaspoon chopped green chillies
• 1/2 cup capsicum cubes
• 1/2 cup carrot cubes
• 1 medium sized potato (cut into cubes)
• 1/2 cup boiled green peas
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon red chilli powder
• Coconut milk 1.5 cups

Instructions without photos

1. Firstly wash and soak rice for 10 minutes.
2. Heat 2 tablespoons ghee in a cooker and add cumin seeds, cinnamon, peppercorns, bay leaf and cardamoms. Let them crackle.
3. Add ginger, green chillies and chopped onions and cook until onions turn translucent.
4. Now, carrots, french beans and capsicums. Sauté for 5 minutes
5. Now add chopped coriander leaves and mix.
6. Further add potatoes and mix well.
7. Add soaked rice.
8. Now add green peas.
9. Further add coconut milk, salt to taste and turmeric powder. Mix everything together.
10. Cover the lid and cook for 2 whistles. Serve hot and enjoy with Raita or Curd once the pressure is released. Top it with a spoonful of desi ghee.