Tehri is a popular vegetarian rice dish from North India. This can be prepared using any vegetables but traditionally it is made with Aloo (potatoes), Gobhi (cauliflower) and Matar (green peas). I have several childhood memories of this fabulous dish. It was mostly made during winter as cauliflower and fresh peas were in season. I used to love Makar Sankranti (a festival celebrated on Jan 14th) as my mummy would make her special Tehri. Till this day I can not replicate her recipe. But then who can..moms have a special touch in their food…love! Her preparation is very rich, spicy, and delectable:) She fries the vegetables separately, fries rice with the whole spices, then cooks the other spices on low heat for a long time…mixes them all together and lets it simmer until it reaches perfection!! It has the most perfect blend of flavors!!

Well, I do prepare the lengthy way once a year and other times I follow a shortcut version which still turns out pretty darn good!! I cook in an open pot or pressure cooker depending on mood and time:) The recipe below is made in the pressure cooker. You can cook in an open pot too, just lower the heat to medium low once the water comes to a boil and cover it with a lid. Cook for about 15 minutes.

Ingredients

Basmati Rice – 2cups

Cauliflower – ½ cut into medium florets

Potatoes – 2 medium cubed

Onion -1 thinly sliced

Tomato – 2 chopped

Green Peas – ½ cup

Green chilies – 2 slit

Ginger-garlic paste – 2 tsp

Bay leaf -2

Black cardamom – 1

Clove -2

Cumin seeds -1/2 tsp

Green cardamoms -2

Cinnamon stick – 1 small

Coriander powder – 2 tsp

Cumin powder -1 tsp

Garam masala powder – 1/2 tsp

Turmeric -1/2 tsp

Red chili powder -1/2 tsp

Ghee/butter -2 Tbsp

Vegetable oil – 2 Tbsp

Water – 5 cups

Method

Wash and soak rice in water.

Heat oil and butter or ghee in a pressure cooker.

Add cumin seeds, cardamoms, cloves, cinnamon stick, and bay leaf.

After they crackle, add onions and green chilies. Sauté until onions turn translucent.

Add potatoes and cauliflower florets. Cook until they get light brown crust on them.

Add ginger-garlic paste and other dry spices mentioned above.

Add tomatoes and fry until the oil separates. This should take about 10 minutes.

Add green peas and rice. Stir for few more minutes.

Add water and pressure cook until one whistle.

Note: Make sure to keep checking if you are cooking in an open pot.

Enjoy with papad, raita, pickles or mint chutney!

Tip: Add vegetable stock/broth instead of water for extra flavor!