Ingredients:
Basmati Rice – 1 cup, soaked in water
Green Peas – 1/2 cup
Tomatoes – 1/3 cup, chopped
Cauliflower – 1/4 cup, chopped
Carrot – 1/4 cup, chopped
Potato – 1/4 cup, chopped
Onions – 1/2 cup, finely chopped
Green Chillies – 2 to 3, chopped
Coriander Leaves – handful, chopped
Cumin Seeds – 1/2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 3/4 tsp
Red Chilli Powder – 1/2 tsp
Cumin Seeds – 1/4 tsp, powdered
Ginger Garlic Paste – 1 tblsp
Bay Leaf – 1
Dry Red Chillies – 1 to 2
Oil – 3 tblsp
Water – 3 cups
Salt as per taste
Method:
1. Heat 1/2 tblsp oil in a pan over medium flame.
2. Stir-fry the cauliflower pieces for 3 minutes and remove.
3. Add the remaining oil.
4. Fry the cumin seeds, dry red chillies, bay leaf for 1 minute.
5. Add the chopped onions and saute well.
6. Add the ginger garlic paste and stir to mix.
7. Add the peas, potatoes, carrots and green chillies.
8. Cook for 2 to 3 minutes.
9. Now add all the masala powders and mix well.
10. After 30 seconds, add the tomatoes and salt as per taste.
11. Cover the pan with a lid and cook over low flame for 3 minutes.
12. Add the soaked rice and cauliflower.
13. Mix well and cover with the lid.
14. Simmer for 10 minutes or until the rice is cooked.
15. Garnish with coriander leaves.
16. Serve hot with raita.
The consistency of Tehari is different than a pulao. It should have a gravy texture and must be wet.
Image credit: Pushpesh Pant
