Phool Gobhi Aloo Matar Ki Tehri | Cauliflower Potato Peas Rice

Tehri is a classic rice dish that comes from Uttar Pradesh. It is usually vegetarian and prepared with rice and some vegetables. These typically include some combination of potatoes, cauliflower, peas, carrots, capsicum, and French/ Green Beans. It is cooked with Khara Masala or Whole Spices including Kali Elaichi (Black Cardamom), Sabut Kali Mirch (Whole Black Peppercorns), Lavang (Cloves), Dal Chini (Cinnamon), and Zeera (Cumin).

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 !!

Ingredients:
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 cloves
4 black peppercorns
1/2" piece cinnamon
1/2 tsp cumin
1/2 tsp turmeric
Salt to taste
1 tbsp oil

Method:

1. Wash the rice and soak in fresh water for 1/2 hour.
2. Heat oil in a heavy bottomed pan.
3. Add the cloves, peppercorns, cinnamon, and cardamom.
4. Reduce the heat and add the cumin. Roast the spices until they begin to release their fragrance.
5. Next add the turmeric and green chilies, garlic pods, and the sliced ginger. Stir a couple of times.
6. Now add the potatoes, cauliflower, and peas. Stir into the spices, coating the vegetables completely.
7. Drain the rice, and blend into the vegetables and spices.
8. Add enough water to cover the rice and vegetables about an inch above the rice line.
9. Stir in the salt. Cover and cook for about 25 minutes.
10. Turn off the heat. Keep the rice covered for another 10 minutes.
11. Meanwhile heat the ghee in a separate pan. 
12. Season the Tehri with the ghee and cilantro.

Serve the Tehri hot with Raita, Pakora, and Bhaji.

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