Tehri Veggie Rice

Tehri is a Veggie Rice one pot meal. The recipe is really simple and made with readily available ingredients.

Tehri (rice dish with winter vegetables) or Tehari recipe hails from the Northern Indian State of Uttar Pradesh. It is made with lots of vegetables, aromatic whole spices and Basmati rice.

It is usually served with raita or yogurt and salad. The recipe is easy to make and ideal for a lazy day.

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Tehri Veggie Rice                Serves 3 to 4

Ingredients:

Basmati rice – 1 cup

Cauliflower – 6 to 8 florets

Carrots – 1 large (sliced)

Potato – 1 medium (diced)

French beans – 8 to 10 (cut into long pieces)

Sweet peas – ½ cup

Tomato – 1 large (diced)

Onion – 1 large (sliced)

Ginger garlic paste – 1 tsp

Green chilies – 1 or 2

Fresh coriander leaves – 1 small bunch

Whole Spices

Cinnamon – 1 long stick

Black cardamom – 1

Green cardamom – 3 to 4

Cloves – 2 to 3

Peppercorns – 10 to 12

Cumin seeds – ½ tsp

Bay leaves – 1 large or 2 small

Powdered Spices

Garam masala pdr – ½ tsp

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Red chili pdr – ½ tsp

Chaat masala – 1 tsp

Turmeric pdr – a pinch

Mustard oil – 2 tblsp

Clarified butter /Ghee – 1 to 2 tsp

Salt – to taste

Method:

1.    Wash and drain the Basmati rice. Heat a pan and add in the clarified butter. Add in the washed rice and cook this on low to medium heat stirring continuously till the rice grains look translucent. Take it out and keep aside.

2.    Heat the mustard oil to smoking point. Lower the heat and add in the Whole Spices to temper the oil. Add in the onions and fry till golden.

3.    Add in the tomato and potato and cook for a minute. Add in the carrot and cauliflower and fry for a minute or two.

4.    Lower the heat and add in the dry spices (not the garam masala), ginger garlic paste, mix well and add in a little water. Add the peas. beans and chili. Season with salt. Cook for 2 minutes then remove the cauliflower florets. Add the rice, mix well gently. Cook for a minute before adding in 2 cups of warm water.

5.    Bring to a boil, lower the heat to medium and cover for 2 to 3 minutes. Now, add in the cauliflower back into the pan along with garam masala powder and mix them in. Cover and cook on low heat for 5 to 7 mins or till the rice soaks up all the water. Turn off the heat.  The rice will be moist at this stage, so just mix it lightly, cover it and keep it aside for 5 mins.

6.    Sprinkle with lots of chopped coriander leaves and fluff up the rice gently.

7.    Serve hot with raita or yogurt on the side.

© Rinki’s Kitchen