Subz Tehri with Boondi Raita

Instructions

1. 1

   Prepare the rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 30 minutes, then drain it completely using a colander.

2. 2

   Temper the spices: Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the cumin seeds and let them sizzle. Then add the bay leaf, cinnamon stick, cloves, and crushed green cardamom. Sauté for about 30-45 seconds until fragrant.

3. 3

   Sauté aromatics: Add the sliced onions and sauté for 6-8 minutes until they turn golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.

4. 4

   Cook vegetables and spices: Add the chopped tomatoes and cook for 3-4 minutes until they become soft and pulpy. Now, add all the diced vegetables (potatoes, carrots, peas, beans) along with the spice powders (turmeric, red chili, coriander) and salt. Stir well and cook for 3-4 minutes, allowing the vegetables to get coated with the masala.

5. 5

   Combine with rice: Add the drained, soaked rice to the pot. Gently fold it with the vegetable masala for about a minute, being careful not to break the delicate rice grains.

6. 6

   Cook the Tehri: Pour in 3 cups of hot water and stir gently. Bring the mixture to a vigorous boil. Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes without opening the lid.

7. 7

   Rest and garnish: After the cooking time, turn off the heat but keep the lid on. Let the tehri rest for at least 10 minutes. This step is crucial for fluffy, separate grains. After resting, open the lid, sprinkle garam masala, fresh coriander leaves, and lemon juice (if using). Gently fluff the rice with a fork.

8. 8

   Serve: Serve the hot Subz Tehri immediately with a side of plain yogurt, raita, or a simple salad.