Ingredients
200 gms Basmati rice
2 tbsp clarified butter
50 gms potato
25 gms beans
25 gms carrot
25 gms cauliflower
2 tbsp ginger garlic paste
1 tbsp turmeric
Salt to taste
50 gms onion
1 tsp red chilli (optional)
2 bay leaf
5 gms peppercorn
2 tbsp yoghurt
2 pods cardamom
1 small piece of cinnamon
Method
First, rinse one cup of basmati rice until the water turns clear. Then, soak the rice in enough water for 10 minutes. After 10 minutes, drain the water using a strainer and set the rice aside.
Meanwhile, chop one medium potato into 1-inch cubes and boil it with a pinch of turmeric and salt - also, steam vegetables of your choice, preferably carrots, beans, and cauliflower. Keep them aside.
Next, heat one tablespoon of clarified butter in a pan over a medium flame. Add the sliced onion, a few cardamom pods, cinnamon, bay leaves, and peppercorns to the oil. Cook the spices for 30 seconds, adding salt to speed up the sautéing process.
Then, add yoghurt and ginger garlic paste and sauté well. Add the steamed carrots, beans, and cauliflower. Cook for one minute.
Now, add the soaked rice and enough water to cook. Season with some salt, and add red chilli powder if desired. Stir to combine everything.
Close the pan with a lid and cook over medium flame. Lower the flame and cook for another minute before turning off the flame. Open the cooked pan and fluff the tehri with a fork. Serve with yoghurt and pickles.
Note
If using mustard oil, ensure the oil gets smoking hot before adding anything to it.
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