I was only 8 years old, when we visited Uttar Pradesh, Kedar Nath, Badri Nath dham with my parents. And during this trip, I still remember, we took a night halt in between somewhere and took shelter in a small motel. It was Mid October and chilling cold night. We were served a flavourful at that motel in out room, as we were not able to get out of the room for the obvious reason. And the steamy hot rice item it was, very mild, flavourful and comforting it was. We found lamb in it. When asked the manager about the dish, they told us, it’s a local one pot item called Lamb Tehri or Tehari. Trust me I still can’t forget the taste. So tried my hands on <strong>Tehri</strong> or <strong>Tehari</strong> for the first time and cooked Chicken <strong>Tehari</strong>, trust me it was very easy and quick recipe, and relished by all the family members.
Tehri or Tehari Or Tayari is a popular quick fix dish of Awadhi cuisine. In plain half cooked rice, spices and vegetables or meat is added to increase the flavour and colour of the rice. It’s a one pot meal, with minimum spices, mostly Garam Masala. Tehri named the dish of vegetarian version of Biryani. It was developed for the Hindu bookkeepers of the Muslim Nawab rulers in South Asia. And this dish become extremely popular during Second world war, when meat pieces have been replaced by the cheaper vegetables like potato. In Norther part of Indian Tehri sales as street food. Tehri is popular in both the version Non-Veg & Veg. In Awadhi cuisine and Bangladeshi tehari recipes, you’ll get Non-veg tehri and for north Indian cuisine veg- tehari is quite popular. Bangladeshi tehari is predominantly a rice dish that is always made with beef. Traditionally Bangladeshi Tehri is cooked with mustard oil and green chili, and kali jeera rice (popular rice variety of Bangladesh) takes a major part in this recipe. But if this special variety is not available, you can easily replace with Pulao rice Or Basmati rice even Jeera Samba rice. And this dish is flavoured with Whole and powdered garam masala, mustard oil and green chili and last but not the least milk. Milk brings the richness of the dish. No other spices will be added in this recipe. I add 1 teaspoon of homemade ghee and few drops of Gulab jal or rose water but that too totally optional, You can skip these two if you want to keep it authentic.
