• Difficulty: Easy

Ingredients

• 1 cup Rice (long grain)
• 2 cup Water

Vegetables

• 100 g Cauliflower florets
• 1 medium Potato
• 1/2 cup Green shelled peas
• 1 medium Onion
• 2 Tomatoes
• 2 Green chilies
• 1/2 cup Soyabean chunks

Spices

• 1 inch Cinnamon stick
• 2 Black cardamom
• 1 tsp Cumin seeds
• 1 pinch Heeng (asafoetida)
• 7-10 Black pepper
• 1 Bay leave
• 3-4 Cloves
• 1-2 Whole red chili
• 1 tsp Kitchen king masala (or garam masala)
• 1/2 tsp Turmeric
• Salt (as per taste)
• 1 tbsp Ginger - Garlic paste
• 3 tbsp Oil

For garnishing

• Freshly chopped coriander leaves
• 1 tbsp Pure ghee (clarified butter)

Instructions

1. Wash the rice properly and soak it for 20 minutes,
2. Cut cauliflower in small florets, dice potato into medium pieces and slice onions. Boil soyabean for 3-4 minutes. Grind onion and tomato separately.
3. Place a cooker on medium heat and when oil is heated properly, add cumin seeds and heeng, fry for few seconds and now add remaining dry spices (cinnamon, cloves, black pepper, whole red chili, bay leave, black cardamom), fry for 1 minute.
4. Add onion paste and fry a little, afterwards add ginger-garlic paste, green chili, and fry till masala starts leaving oil, Now mix turmeric powder, salt, kitchen king powder (or garam masala powder) and little water in a bowl, mix properly with the help of spoon and add the mixture to the onion masala, fry till the water is absorbed completely. Add tomato puree and fry till the masala starts leaving oil.
5. Now add all the vegetables (cauliflower, potato and peas) and fry for 3-4 minutes so that all the vegetables are coated with the masala properly. Afterwards add soaked rice and gently stir it so that it is mixed with masala and vegetables properly.
6. Cover the cooker with the lid and cook it till one whistle. Wait for the pressure to get released.
7. Serve Tehri in a serving dish, smear generous amount of pure ghee and garnish it with freshly chopped coriander leaves. You can add onion- tomato salad, raita and papad (poppadum) as sides.