Tehri | तेहरी | Chef Afraz | Modern Khansama | Rice Recipes | One Pot Rice | Sanjeev Kapoor Khazana

TEHRI

A beautifully vibrant rice dish with vegetables, cooked under dum which brings out the depth of flavours, textures, aromas, and taste.

Ingredients

2 cups Basmati rice, washed, soaked for 30 minutes and draineds
2 medium onions
3-4 tbsps ghee
1 inch cinnamon stick
1 bay leaf
3-4 green cardamoms
2-4 cloves
3-4 black peppercorns
1 tbsp ginger-garlic paste
½ tsp turmeric powder
¼ tsp red chilli powder
½ tsp coriander powder
¼ tsp 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 leaves and sprigs for garnish

Method

1. Thinly slice the onions.
2. Heat ghee in a handi. Add cinnamon stick, bay leaf, green cardamoms, cloves and black peppercorns and mix well. Cook till fragrant.
3. Add sliced onions, mix and cook till translucent.
4. Add ginger-garlic paste, mix and cook for 1-2 minutes. Reduce the heat to medium, add turmeric powder, red chilli powder, coriander powder and cumin powder and mix well. Add 2 tbsps, mix and cook for 1-2 minutes.
5. Add cauliflower florets, and potatoes and mix well. Cook for 1-2 minutes.
6. Add carrot and salt and mix well. Add 1 cup water, mix and cook for 5-10 minutes or till the vegetables are half cooked.
7. Add green peas and mix well.
8. Add the rice, mix and adjust the salt. Add 4 cups water, mix, cook till the mixture comes to a boil. Reduce the heat to low, cover and cook for 10-15 minutes or till done. Switch the heat off and allow the mixture to rest for 10-15 minutes.
9. Transfer the tehri into a serving plate. Garnish with coriander leaves and sprigs for garnish. Serve hot.

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