Tehri

Ingredients

• 1½ cups rice, soaked 20 minutes
• 1 potato, cubed, 1 cup cauliflower florets, ½ cup green peas, 1 carrot, cubed
• 3 tbsp mustard oil or ghee
• 1 tsp cumin seeds, 1 bay leaf, 4 cloves, 4 peppercorns, 2 cardamoms
• 1 onion, sliced, 1 tbsp ginger-garlic paste (optional)
• 1 tomato, chopped
• ½ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, salt
• 3 cups hot water

Method

1. Heat oil and splutter the whole spices and cumin.
2. Fry the onion until golden, then add ginger-garlic and tomato and cook until soft.
3. Add the vegetables and the powdered spices and stir-fry for 3 minutes.
4. Add the drained rice and fry gently for a minute.
5. Pour in hot water and salt, cover and cook on low heat until the rice is done, about 15 minutes (or 1 whistle in a pressure cooker).
6. Rest 5 minutes and fluff. Serve with curd raita, papad and pickle.