Rinse 1 cup rice at least thrice. Drain the water. Soak for 15 to 20 minutes. Prepare the veggies as the rice soaks. When its time to add the rice to the pot, drain the rice to a colander.
Rinse the veggies well under the running water. You will need:
1 Medium onion thinly sliced or choped
2 Medium to small potatoes (diced to 1 inch, for 2 servings)
1 Small to medium to tomato (deseeded and chopped)
1/2 cup cauliflower florets
6 green beans (cut to 2 inches long)
1 small to medium carrot (peeled and diced to 1 inch)
1/4 cup green peas (fresh or frozen)
1 green chili chopped or slit
Heat a pressure cooker or pot with 2 tablespoons oil or ghee. Add 1 bay leaf, 1/2 teaspoon cumin seeds, 4 green cardamoms, 2 inch cinnamon, 1 black cardamom(optional) and 4 cloves.
When the spices begin to sizzle, add chili and onions. Fry them until golden to light brown.
Add 1 teaspoon ginger and garlic paste. Saute for a minute.
Regulate the flame to low. Add all the ground spice -
- 1/2 teaspoon garam masala
- 1/2 teaspoon jeera powder
- 1/4 teaspoon fennel seed powder (optional)
- 1 teaspoon coriander powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
Saute just for a minute. Do not burn this.
Add all the veggies - tomatoes, potatoes, beans, cauliflower, carrots and peas.
Fry them on a medium flame for 2 to 3 minutes.
Drain the rice completely and add it. Fry stirring gently for 2 minutes. Do not over stir, the rice can break.
Pour 1 1/2 cups water. Mix and check the salt. Bring the water to a rapid boil on a high flame.
Regulate the stove flame to low. If cooking in a pot - Cook covered until the rice is fully cooked, not mushy.
If cooking in a cooker, cover and cook for 1 whistle. (Medium flame)
When the pressure drop, open the lid.
Add 2 tablespoon coriander leaves. Fluff up the rice gently with a fork mixing the leaves. Keep covered for another 10 minutes.
Serve the vegetable Tehri with raita and papad
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