TEHRI

A beautifully vibrant rice dish with vegetables, cooked under dum which brings out the depth of flavours, textures, aromas, and taste.

Ingredients

2 cups Basmati rice, washed, soaked for 30 minutes and draineds
2 medium onions
34 tbsps ghee
1 inch cinnamon stick
1 bay leaf
34 green cardamoms
24 cloves
34 black peppercorns
1 tbsp gingergarlic paste
½ tsp turmeric powder
¼ tsp red chilli powder
½ tsp coriander powder
¼ tsp cumin powder
1520 small cauliflower florets
2 medium potatoes, cut into 1 inch pieces
1 medium carrot, peeled and cut into small diamonds
Salt to taste
½ cup shelled green peas
Fresh coriander leaves and sprigs for garnish

Method

1. Thinly slice the onions.
2. Heat ghee in a handi. Add cinnamon stick, bay leaf, green cardamoms, cloves and black peppercorns and mix well. Cook till fragrant.
3. Add sliced onions, mix and cook till translucent.
4. Add gingergarlic paste, mix and cook for 12 minutes. Reduce the heat to medium, add turmeric powder, red chilli powder, coriander powder and cumin powder and mix well. Add 2 tbsps, mix and cook for 12 minutes.
5. Add cauliflower florets, and potatoes and mix well. Cook for 12 minutes.
6. Add carrot and salt and mix well. Add 1 cup water, mix and cook for 510 minutes or till the vegetables are half cooked.
7. Add green peas and mix well.
8. Add the rice, mix and adjust the salt. Add 4 cups water, mix, cook till the mixture comes to a boil. Reduce the heat to low, cover and cook for 1015 minutes or till done. Switch the heat off and allow the mixture to rest for 1015 minutes.
9. Transfer the tehri into a serving plate. Garnish with coriander leaves and sprigs for garnish. Serve hot.

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