Tehri is a rice dish, very popular in North Indian Homes. Rice is cooked with Potatoes, Cauliflower and Peas.
- 2 cups Basmati rice
- 1 large potato peeled cut into big chunks ( around 8 pieces)
- ½ pound cauliflower cut into chunky flowerets
- ½ cup green peas
- 1 small onion chopped
- 1 green chili chopped
- 2 bay leaves
- 1” cinnamon stick
- 5-6 cloves
- 1 tsp dry ginger powder
- ¼ tsp asafetida
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tbsp garam masala
- Salt to taste
- 4 cups water
- 3 tbsp cooking oil
- Heat oil in a pressure cooker. Add asafetida, bay leaves, cinnamon and cloves. Stir for few seconds. Add chopped onion and fry till onion is light brown.
- Now add potatoes and stir fry for 3-4 minutes. Add in cauliflower and peas, stir fry for another 3-4 minutes. Add all other ingredients along with rice, except water.
- Stir fry rice for 3-4 minutes. Now add water and stir.
- Close cooker. Bring to full pressure on high heat. Only one whistle is enough to cook rice (You can cook in covered pan also till rice is done).
- Remove cooker from heat. Allow to cool.
- Serve hot with Salad, Onion Raita, Pickle/Chutney and Papad.
Do You Know?
Rice absorbs water during cooking (either by boiling or steaming).
Rice is cooked by two methods:
1. In one method it is cooked in just as much water as it absorbs (the absorption method),
2. In another method it is cooked in a large quantity of water which is drained before serving (the rapid-boil method).
Electric rice cookers, popular in Asia and Latin America, simplify the process of cooking rice.
Rice is often fried in oil before boiling, or oil is added to the water; this is thought to make the cooked rice less sticky.