Vegetable Tehri

1. 1
   prep · ~20 min

   Soak the rice and prep the vegetables.

   1.Rinse the basmati rice until the water runs mostly clear.

   2.Soak it in fresh water for 20 minutes, then drain well.

   3.Peel and cube the potato, dice the carrot, cut the cauliflower into small florets, slice the onion, chop the tomato, and prepare the ginger, garlic, and green chili.

   TIPDrained rice cooks fluffier and is less likely to break while mixing.
2. 2
   saute · ~1 min

   Heat the oil and bloom the whole spices.

   1.Heat oil in a heavy pot over medium heat.

   2.Add cumin seeds, bay leaf, cloves, green cardamom, and cinnamon.

   3.Cook for 30 to 40 seconds until the spices smell fragrant.
3. 3
   saute · ~7 min

   Cook the onion, ginger, garlic, and chili.

   1.Add the sliced onion and cook until light golden, about 5 to 6 minutes.

   2.Add ginger, garlic, and green chili.

   3.Cook for 1 minute until the raw smell disappears.

   TIPKeep the heat at medium so the garlic does not burn and turn bitter.
4. 4
   saute · ~5 min

   Cook the tomatoes and ground spices.

   1.Add chopped tomato and stir well.

   2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.

   3.Cook until the tomatoes soften and the mixture looks slightly jammy, about 4 to 5 minutes.
5. 5
   saute · ~4 min

   Coat the vegetables in the masala.

   1.Add potato, carrot, cauliflower, and green peas.

   2.Mix well so the vegetables are coated in the spiced onion-tomato base.

   3.Cook for 3 to 4 minutes, stirring gently.
6. 6
   mix · ~2 min

   Add the rice and hot water.

   1.Add the drained rice and fold gently for 1 minute so the grains are coated with the masala.

   2.Pour in the hot water and stir once.

   3.Taste the liquid and adjust salt lightly if needed before cooking.

   TIPAvoid over-stirring after the water goes in, or the rice can turn sticky.
7. 7
   simmer · ~15 min

   Cover and cook the tehri.

   Bring the pot to a gentle boil, then lower the heat, cover tightly, and cook for 12 to 15 minutes until the rice is tender and the water is absorbed.

8. 8
   rest · ~10 min

   Rest the tehri off the heat.

   Turn off the heat and let the pot stand, covered, for 10 minutes so the grains finish steaming and firm up.

9. 9
   garnish

   Fluff with cilantro.

   Open the pot, fluff the rice gently with a fork, and sprinkle chopped cilantro over the top.

10. 10
    serve

    Serve hot.

    Serve the vegetable tehri hot with plain yogurt, raita, pickle, or a squeeze of lemon if you like.

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