Go Back
Tehri

Tehri

One pot meals can be delicious too.
Print Recipe Save
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 2 cup approx. 200 grams Basmati rice (wash in running water and soak for 15-20 minutes)
  • 1 cup coconut milk optional

Vegetables

  • 1.5 cups 150-200 grams mixed vegetables (I used a mix of carrots, green beans and corn)
  • 10-12 cauliflower florets
  • 1 about 200-250 grams medium sized potato
  • 1 about 100-150 grams medium sized onion
  • 2 gooseberry medium sized; optional

Spices

  • 1 tablespoon oil
  • 1.5 teaspoon cumin seeds
  • 1.5 teaspoon coriander seeds
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon turmeric powder/ground turmeric/haldi
  • 2-3 Serrano Pepper adjust to taste
  • 3-4 cloves
  • 1- inch cinnamon stick
  • 5-6 green cardamom
  • 2 bay leaves
  • Salt to taste
  • Juice of a lemon

Garnish

  • Chopped cilantro leaves
  • Pomegranate seeds optional

Instructions
 

Preparation

  • Wash and soak basmati rice for 15-20 minutes. Drain the rice well for 15-20 minutes.
  • Wash, peel and dice potato and finely chop onion. I used frozen vegetable medley and frozen cauliflower florets. If you are using fresh vegetables, chop them into desired size.
  • Using a mortar and pestle, coarsely crush cumin and coriander seeds. Crush the Serrano pepper into a rough paste.

Cooking

  • Heat oil and add cloves, green cardamom, cinnamon and bay leaves and saute for a few seconds till aromatic. Add the coarsely crushed cumin and coriander seeds and fry for a minute or till aromatic. Add the ginger garlic paste and Serrano pepper paste and fry.
  • Once the spices lose the raw smell, add the chopped vegetables and mix well.
  • Sprinkle ground turmeric and mix well to coat the vegetables.
  • Lower the heat to low, mix the drained rice with the vegetables and fry for a couple of minutes.
  • Once the rice is well combined with the vegetables, transfer to the rice cooker.
  • Pour 1 cup coconut milk and 3 cups water, add salt and juice of a lemon.
  • Close the rice cooker and follow the instructions as per your rice cooker. (I use the white rice setting on mine).
  • When the rice cooker finishes cooking, remove from heat, fluff gently with a fork. Transfer to a serving bowl.
  • Serve garnished with chopped cilantro leaves and pomegranate seeds (optional).

Notes

1. You can use any spicy green chillies or green pepper.[br]2. Using amla (or gooseberry is optional).[br]3. If you are not using coconut milk, use 4 cups of water ( I use a rice to water ratio of 1:2).[br]3, Prepare Tehri in Pressure cooker:[br] Follow till step 5. In step 5, once the rice is well combined with the vegetables, transfer to a pressure cooker. Add coconut milk + water (or water). Close the pressure cooker lid. Place the weight on the pressure cooker. Pressure cook on medium high heat for 2-3 whistles. Turn off the heat. Let the steam escape. Open the pressure cooker and fluff gently with a fork.[br]4. To get the best results, wash and soak the rice for 20 minutes. Then drain it for another 15-20 minutes. While considering the preparation time, it is assumed that you have the rice soaked and drained.[br]5. To make it spicier, consider adding garam masala, black pepper corn etc.