Mixed Veg Tehri holds a strong place in many Indian homes. People love it because it feels warm, safe, and familiar. Each bowl brings back small memories of family meals, slow days, and shared comfort. The dish is simple, yet full of taste. It blends rice, fresh veg, and key spices in a way that feels honest and close to our roots.

Across India, Tehri stands as a dish that fits every mood. People make it for lunch, for travel, for school boxes, or for late dinners when they want something light yet full. It works well for all seasons. In summer, it feels calm and gentle. In winter, it feels warm and cosy. Many homes treat it as a one-pot fix for busy days. It keeps the heart and stomach full without long prep or stress.

Its popularity also comes from its flexible nature. You can make it with any veg you have. You can keep it mild or make it bold. Each state adds a small twist of its own. Some use mustard oil. Some add peas in large scoops. Some cook it with a hint of curd. Yet the soul stays the same. It is a dish that respects tradition and still leaves room for small changes. The spices bring the rice to life and give each bite a strong but balanced taste.

Tehri is more than just a rice dish. It shows the daily food culture of India. It is humble, simple, and loved by all age groups. Many people choose it over fancy meals because it feels close to home. When paired with Spyran Masala, the dish gains a deeper aroma and a bright taste. The mix of spices, the colour, and the warmth bring out the best in every grain. Tehri holds a sweet place in Indian cooking and remains one of the most trusted comfort foods in the country.

Ingredients:

• 1½ cups basmati rice, washed and soaked
• 2 tbsp ghee or oil
• 1 tsp Spyran cumin seeds (Jeera)
• 1 Spyran bay leaf (Tej Patta)
• 1 small Spyran cinnamon stick(Dalchini)
• 3–4 Spyran cloves (Laung)
• 1 medium onion, sliced
• 1 tsp ginger-garlic paste
• 1 cup mixed veg (peas, carrots, beans, potatoes)
• 1 tsp Spyran Turmeric Powder
• 1 tsp Spyran Kashmiri Red Chilli Powder
• 1 tsp Spyran Coriander Powder
• ½ tsp Spyran Garam Masala
• 1 green chilli, slit
• Spyran Saltto taste
• 3 cups water
• Fresh coriander to garnish

Instructions:

• Heat ghee in a pot. Add Spyran cumin seeds, Spyran bay leaf, Spyran cinnamon, and Spyran cloves. Let them crackle.
• Add onions and cook until they are light brown. Add ginger-garlic paste and green chilli.
• Add all mixed veg. Stir well. Cook for 2–3 minutes.
• Add Spyran turmeric powder, Spyran Kashmiri Red Chilli Powder, Spyran coriander powder, and Spyran salt. Mix to coat the veg.
• Add soaked rice. Stir gently so grains stay firm.
• Pour in water. Bring to a boil.
• Cover and cook on low heat till the rice is soft and the water is absorbed.
• Switch off the heat and rest the pot for 5 minutes.
• Open, fluff the rice, and sprinkle garam masala.
• Garnish with fresh coriander and serve warm.