TEHRI

A wonderfully lively rice meal with veggies, cooked under dum which draws out the depth of flavours, textures, scents, and taste.

Active ingredients

2 cups Basmati rice, washed, soaked for 30 minutes and draineds
2 medium onions
3-4 tablespoons ghee
1 inch cinnamon stick
1 bay leaf
3-4 green cardamoms
2-4 cloves
3-4 black peppercorns
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp coriander powder
1/4 tsp cumin powder
15-20 small cauliflower florets
2 medium potatoes, cut into 1 inch pieces
1 medium carrot, peeled and cut into little diamonds
Salt to taste
1/2 cup shelled green peas
Fresh coriander leaves and sprigs for garnish

Method

1. Very finely slice the onions.
2. Heat ghee in a handi. Add cinnamon stick, bay leaf, green cardamoms, cloves and black peppercorns and blend well. Prepare till fragrant.
3. Include sliced onions, mix and cook till translucent.
4. Include ginger-garlic paste, blend and prepare for 1-2 minutes. Decrease the heat to medium, add turmeric powder, red chilli powder, coriander powder and cumin powder and blend well. Add 2 tbsps, mix and cook for 1-2 minutes.
5. Include cauliflower florets, and potatoes and blend well. Prepare for 1-2 minutes.
6. Add carrot and salt and mix well. Include 1 cup water, mix and cook for 5-10 minutes or till the vegetables are half cooked.
7. Include green peas and blend well.
8. Include the rice, mix and change the salt. Include 4 cups water, mix, cook till the mixture comes to a boil. Minimize the heat to low, cover and cook for 10-15 minutes or till done. Switch the heat off and enable the mixture to rest for 10-15 minutes.
9. Transfer the tehri into a serving plate. Garnish with coriander leaves and sprigs for garnish. Serve hot.

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