Tehri | Vegetable Tehri

INGREDIENTS

• 1 cup Basmati rice White or brown
• 1 Potato large, peeled cubed into large pieces
• 1/2 cup Cauliflower florets, cut into medium sized florets
• 1/4 cup Tomato 1 medium tomato, cubed
• 1/4 cup Bell Peppers deseeded and cubed
• 1/2 cup Peas fresh / frozen
• 1 tsp Ginger peeled and juilenned
• 1 TBSP Oil
• 1 tsp Ghee Clarified butter , sub the ghee for 2 tsp of oil for vegan option
• 1 tsp salt
• 1 tsp Cumin seeds
• 1 tsp Coriander Powder
• 1 tsp Garam Masala powder
• 1/2 tsp Turmeric Powder
• 1 tsp Green coriander leaves chopped fine, opt.

INSTRUCTIONS 

1. Wash and soak rice for 15-20 mins. If using brown basmati, soak for 30 – 45 mins.
2. In a pan, add 1/2 TBSP oil and 1 tsp ghee, fry the raw potatoes and cauliflowers one by one (I sautéed them for 4-7 mins on low flame instead of the traditional deep fried veggies) till they soften a bit and get a golden crust. Keep aside.
3. In a pressure cooker / Thick bottomed pan, add the remaining ghee and oil. Add the cumin seeds. Let them sizzle, Now add the soaked and drained rice and fry for 1-2 mins till aromatic.
4. Now tip in the sautéed vegetables + the peas. Mix well taking care not to break the rice. Add the dry spice powders, give it a gentle mix.
5. Add 2 cups of hot water (or whatever ratio of water the brown / white basmati you usually add).
6. If using Brown basmati the cooking ratio of water and cooking time would vary.
7. Lastly add the chopped coriander leaves.
8. Pressure cook for one whistle and let the pressure drop on its own.
9. Fluff and serve hot with curd / raita and any papad