Description
Tehri was originally concocted by kings in northern India as a vegetarian equivalent to the Mughals’ mutton or chicken biryani. This modern-day version has deliciously soft sweet vegetables and flavorful long-grain rice. Serve with chilled yogurt and spicy curry on the side.
Ingredients
- 2 cups long-grain white rice
- 3 tablespoons vegetable oil
- 1 large onion, thinly sliced
- ½ teaspoon cumin seeds
- 2 bay leaves, broken in half
- 2 potatoes, quartered
- 2 carrots, quartered
- 1 ½ teaspoons ground turmeric
- 1 teaspoon chile powder, or more to taste
- ½ teaspoon ground coriander
- 2 ½ cups water
- 1 cup shelled peas
- 1 ½ teaspoons salt, or to taste
- 1 teaspoon butter
- ½ teaspoon garam masala
Instructions
- Place rice in large container and cover with several inches of cool water; let soak for 20 minutes. Drain.
- Heat oil in a pressure cooker over medium heat. Add onion
- cumin seeds
- and bay leaves; cook and stir until onion is translucent
- about 5 minutes. Stir in potatoes and carrots; cook until lightly browned
- about 5 minutes. Stir in turmeric
- chile powder
- and coriander; cook until fragrant
- about 1 minute.
- Stir rice gently into the pressure cooker until evenly coated with oil. Pour in water and peas. Stir in salt
- butter
- and garam masala. Seal cooker and bring to high pressure according to manufacturer’s instructions. Cook for 5 minutes. Remove from heat.
- Release pressure naturally according to manufacturer’s instructions. Fluff rice with a fork.
Prep Time: 15 mins
Cook Time: 16 mins
Total Time: 51 mins
Servings: 6