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| Main ingredients | Basmati rice, Onions, Ghee, Cinnamon, Bay leaf, Green cardamoms, Cloves, Black peppercorns, Ginger-garlic paste, Cauliflower florets, Potatoes, Carrot, Green peas |
| Cuisine | Moghlai |
| Course | Rice |
| Prep time | 45-50 minutes |
| Cook time | 45-50 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegtarian |
Ingredients
- 2 cups Basmati rice, washed, soaked for 30 minutes and drained
- 2 medium onions
- 3-4 tablespoons ghee
- 1 inch cinnamon
- 1 bay leaf
- 3-4 green cardamoms
- 2-4 cloves
- 3-4 black peppercorns
- 1 tablespoon ginger-garlic paste
- ½ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- ½ teaspoon coriander powder
- ¼ teaspoon cumin powder
- 15-20 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 sprig for garnish
Method
- Thinly slice onions.
- Heat ghee in a handi, add cinnamon, bay leaf, green cardamoms, cloves, black peppercorns and onions, mix well and saute till onions are translucent.
- Add ginger-garlic paste, mix and saute for 1-2 minutes. Reduce heat to medium, add turmeric powder, red chilli powder, coriander powder and cumin powder and mix well. Add 2 tablespoons water, mix and cook for 1-2 minutes.
- Add cauliflower florets and potatoes, mix well and saute for 1-2 minutes.
- Add carrot and mix well. Add salt and 1 cup water, mix well, cover and cook for 5-10 minutes or till the vegetables are tender.
- Add green peas and mix well. Add the rice, mix and adjust salt. Add 4 cups water, mix and cook till the mixture comes to a boil. Cook on high heat for 2-4 minutes. Reduce heat to low, cover and cook for 8-10 minutes or till done. Switch the heat off and allow the mixture to rest for 10-15 minutes.
- Transfer the tehri onto a serving plate. Garnish with coriander sprig and serve hot.
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