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Tehri

 INGREDIENTS:

  1. Basmati Rice 2 cups (300grams)
  2. Potatoes 2 cubed
  3. Cauliflower cut into small florets and blanched 2 cups (200 grams)
  4. Carrots 2 medium cubed
  5. French Beans 12-14 chopped
  6. Green Peas 1/2 cup
  7. Onions 3 medium thinly sliced
  8. Tomatoes 2 medium chopped
  9. Ginger Garlic Paste 1 tbsp
  10. Mint Leaves 1 tbsp roughly chopped
  11. Coriander Leaves 3 tbsp
  12. Green Chilis 3-4 slit
  13. Red chili powder 1 tsp
  14. Turmeric Powder 1 tsp
  15. Coriander Powder 1 tsp
  16. Garam Masala Powder 1 tsp
  17. Cumin Seeds 1 tsp
  18. Bay leaves 1-2
  19. Green Cardamom 2-3
  20. Lemon Juice 1/2 tsp
  21. Oil 3 tbsp
  22. Salt as required
  23. Water 3 cups or as required

METHOD:

Serving Size: 3-4

Rinse basmati rice with water and soak for 30 minutes.

Heat oil in a pressure cooker and add cumin seeds.

When the seeds splutter add bay leaves and green cardamom. Sauté for 4-5 seconds.

Add onions and stir-fry till it turns slightly brown.

Add tomatoes and cook for a minute. Then add ginger garlic paste. Sauté for a few seconds till the raw aroma of the paste goes away.

Next add diced potatoes and sauté for 3-4 minutes.

Then add carrots, beans, green peas and the cauliflower florets. Stir-fry the vegetables for a minute or two.

Add mint leaves, coriander leaves, green chilis, red chili powder, coriander powder, garam masala powder and turmeric powder. 

Add lemon juice. Stir and mix to combine. Drain the water from the rice add to the pressure cooker.

Add 3 and 1/2 cups of water and salt. Stir gently. 

Close the lid of the pressure cooker and pressure cook for 1 whistle on high heat.

Remove the cooker from heat and let the pressure release on its own.

Open the lid and gently fluff the tehri using a fork.

Garnish with chopped coriander leaves and serve hot with raita.


 

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