Tehari

Tehari

Tehari or Tehri is a traditional Indian and Bangladeshi dish. It is a variant of Biryani and is particularly popular in the Uttar Pradesh region of India and in Bangladesh. Tehari is a one-pot dish typically made with rice, spices, and vegetables. In some regions, it may also include meat.

History

The origins of Tehari can be traced back to the Mughal era, where it was developed as a vegetarian version of Biryani for the Hindu bookkeepers of the Muslim Nawabs. Over time, the dish has evolved and regional variations have developed, with some versions including meat, particularly in Bangladesh.

Preparation

Tehari is prepared by first frying onions, garlic, and ginger in ghee or oil. Spices such as turmeric, cumin, coriander, and garam masala are then added, along with the vegetables or meat. The rice is added last and is cooked until it absorbs all the flavors.

Variations

There are many regional variations of Tehari. In Bangladesh, it is often made with beef and is known as beef tehari. In the Indian state of Uttar Pradesh, it is typically vegetarian and may include potatoes, cauliflower, and peas.

Cultural Significance

Tehari is often served at special occasions and festivals in both India and Bangladesh. It is also a popular street food and is commonly sold by street vendors.

See Also

• Biryani
• Pulao
• Indian cuisine
• Bangladeshi cuisine