Tehri Rice Dish from Ayodhya ji, Awadhi Rice recipe, No Onion Garlic Recipe, Hindu Temple cuisine


Tehri rice recipe from Ayodhya ji, Awadh, Uttar Pradesh in India. It is a winter special recipe.

This is an ancient, no onion garlic recipe from temple kitchens of Ayodhya ji.

It is an auspicious dish and very well known in Uttar Pradesh. Just rice, potatoes, cauliflower and peas cooked to perfection with spices and Mustard Oil!


- 1 cup Shakarchini rice or any other local rice.

- 1 cup Cauliflower florets

- 1 cup Potatoes, diced

- 1/2 cup Peas

- 2 tablespoons Mustard oil

- 1 teaspoon Cumin seeds (jeera)

- 1/4 teaspoon Asafoetida (heeng)

- 1/2 teaspoon Turmeric powder (haldi)

- 2 tablespoons Fresh coriander (hara dhaniya), finely chopped

- 1 teaspoon Garam masala

-1teaspoon grated ginger

- Salt to taste

- 2 cups Water

Rinse 1 cup of Shakarchini rice and soak for 30 minutes. Heat 2 tablespoons of Mustard oil in a pan, add 1 teaspoon of Cumin seeds, and let them splutter. Stir in 1/4 teaspoon of Asafoetida, 1/2 teaspoon of Turmeric powder, ginger, and 2 tablespoons of finely chopped fresh coriander leaves. Add 1 cup each of Cauliflower florets, diced Potatoes, and 1/2 cup of Peas; garam masala and stir well.

Drain the soaked rice and add it to the pan. Gently mix till the rice is translucent.

Pour 2 cups of water, add Salt to taste. Cook until the rice is done. Serve the aromatic Shakarchini Tehri bhog hot to Sri Thakurji and enjoy the prasad !

Cooking Time: Approximately 25-30 minutes Enjoy your flavourful Awadhi Shakarchini rice Tehri!

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