Tehri is often served well-seasoned with Ghee (Clarified Butter), a Rassa Bhaji (Vegetables in a Thin Gravy), Pakoras (Fritters), Raita (Yogurt Salad), and Achar (Pickle). It can be prepared in a pinch, especially when one has unexpected guests drop in as with accompaniments it is nothing short of a veritable feast !!
2 cups rice (Basmati or Long Grain)
1 potato (cubed)
1 cup cauliflower florets
1/2 cup peas
2 green chilies
3 garlic cloves
1/2" piece ginger, sliced fine
1/4 cup cilantro, chopped fine
2 black cardamom
4 black peppercorns
1/2" piece cinnamon
1/2 tsp cumin
1/2 tsp turmeric
Salt to taste
1 tbsp oil
- Wash the rice and soak in fresh water for 1/2 hour.
- Heat oil in a heavy bottomed pan.
- Add the cloves, peppercorns, cinnamon, and cardamom.
- Reduce the heat and add the cumin. Roast the spices until they begin to release their fragrance.
- Next add the turmeric and green chilies, garlic pods, and the sliced ginger. Stir a couple of times.
- Now add the potatoes, cauliflower, and peas. Stir into the spices, coating the vegetables completely.
- Drain the rice, and blend into the vegetables and spices.
- Add enough water to cover the rice and vegetables about an inch above the rice line.
- Stir in the salt. Cover and cook for about 25 minutes.
- Turn off the heat. Keep the rice covered for another 10 minutes.
- Meanwhile heat the ghee in a separate pan.
- Season the Tehri with the ghee and cilantro.
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