Vegetable Tehri

Instructions

1. 1

   Rinse the basmati rice under cold water until it runs clear. Soak the rice in ample water for 20-30 minutes, then drain it completely and set aside.

2. 2

   Heat ghee in a pressure cooker or a heavy-bottomed pot over medium heat. Add the cumin seeds and let them sizzle. Then, add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamoms. Sauté for about 30 seconds until fragrant.

3. 3

   Add the sliced onions and sauté for 5-6 minutes until they turn light golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.

4. 4

   Stir in the chopped tomatoes and cook for 3-4 minutes until they become soft and mushy. Add the cubed potatoes and green peas.

5. 5

   Add the spice powders: turmeric powder, red chili powder, and coriander powder. Mix well and sauté for 1-2 minutes until the spices are cooked and coat the vegetables evenly.

6. 6

   Gently add the drained rice to the pot. Stir for one minute to coat the grains with the masala, being careful not to break them.

7. 7

   Add water and salt. For a pressure cooker, use 2.5 cups of water. For a pot, use 3 cups. Stir gently once to combine.

8. 8

   To cook: For a pressure cooker, secure the lid and cook on high heat for 2 whistles. For a pot, bring to a boil, then reduce heat to low, cover tightly, and simmer for 12-15 minutes until the water is absorbed.

9. 9

   Once cooked, turn off the heat. Let the tehri rest, covered, for 5-10 minutes. This step is crucial for fluffy rice. Before serving, sprinkle with garam masala and chopped coriander leaves, then gently fluff the rice with a fork.