Tehri

🛒 Ingredients

• Basmati Rice 100 g · 340 kcal
• Potatoes 120 g · 92 kcal
• Onion 60 g · 24 kcal
• Tomato 60 g · 11 kcal
• Green Peas 40 g · 33 kcal
• Ginger 8 g · 6 kcal
• Garlic 7 g · 10 kcal
• Ghee 20 g · 180 kcal
• Green Chilies 5 g · 2 kcal
• Fresh Coriander (Cilantro) 5 g · 1 kcal
• Cumin Seeds 0 g · 0 kcal
• Turmeric Powder 0 g · 0 kcal
• Red Chili Powder 0 g · 0 kcal
• Coriander Powder 0 g · 0 kcal
• Garam Masala 0 g · 0 kcal
• Bay Leaf 0 g · 0 kcal
• Cloves 0 g · 0 kcal
• Green Cardamom Pods 0 g · 0 kcal
• Cinnamon Stick 0 g · 0 kcal

👨‍🍳 Instructions

1. Rinse basmati rice thoroughly and soak in water for 20-30 minutes, then drain well. Chop potatoes into medium cubes, slice onion, dice tomato, and finely chop green chilies, ginger, and garlic.
2. Heat ghee in a large pot or pressure cooker over medium heat. Add whole spices: cumin seeds, bay leaf, cloves, green cardamom pods, and cinnamon stick; sauté until fragrant, about 30 seconds.
3. Add sliced onions and cook until they turn golden brown, then add chopped ginger, garlic, and green chilies, sautéing for another minute until fragrant.
4. Stir in diced tomatoes and cook until they soften and the oil starts to separate, about 3-4 minutes.
5. Add turmeric powder, red chili powder, coriander powder, and garam masala; mix well and cook for 1-2 minutes until the raw smell of spices disappears.
6. Add potato cubes and green peas to the pot, mix thoroughly with the spices, and cook for 5 minutes, stirring occasionally.
7. Gently add the drained basmati rice to the pot and mix carefully to coat the grains with the spice mixture without breaking them.
8. Pour in 180ml of hot water and add salt to taste; bring the mixture to a gentle boil, then cover the pot.
9. If using a pressure cooker, cook for 1 whistle on medium heat, then let the pressure release naturally. If using a regular pot, reduce heat to low and cook for 15-20 minutes until water is absorbed and rice is tender.
10. Once cooked, let it rest for 5 minutes, then gently fluff the Tehri with a fork. Garnish with freshly chopped coriander leaves before serving hot.