Mixed Vegetable Tehri (One Pot Rice Preparation with Seasonal Vegetables)

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Yet another time for ‘Tehri’ lovers today I’m sharing the recipe of Mixed Vegetable Tehri. I have kept the recipe almost same as my previous post of Aloo-Matar-Gobi Tehri, only I have used all seasonal vegetables and made some changes here and there! Needless to say it came out so well! Before winter finally says good bye, try this awesome rice preparation. Serve it with Mixed Raita and roasted papad. I invited some guests, so I prepared Rustic Chicken Curry as side dish. Else it is tastes awesome just with some Raita.

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Ingredients to serve 8

  • Basmati Rice or any long grained rice – 400 gms
  • Onion – 3 (Medium – finely sliced)
  • Potato – 1 Big (Cut into cubes)
  • Cauliflower Florets – 12-14 (Small sized)
  • Carrot – 1 (Cut into thick strips)
  • Beans – 6-8 (Cut into 2” long pieces)
  • Green Peas – ½ cup (Fresh or Frozen)
  • Green Chilli – 3-4 (Sliced)
  • Ginger Paste – 2 tsp
  • Garlic Paste – 1 tsp
  • Asafetida or Hing – ¼ tsp
  • Bay Leaf – 2
  • Saahi Jeera or Caraway Seed – ½ tsp
  • Black Pepper Corn – 1 tsp
  • Clove – 2-3
  • Cinnamon Stick – 2”
  • Green Cardamom – 2-3
  • Black Cardamom – 1
  • Red Chilli Powder – ½ tsp
  • Garam Masala Powder – ½ tsp
  • Kewra Water – 1 tsp (optional)
  • Ghee or Clarified Butter – 4-6 Tbsp
  • Oil – 2 Tbsp
  • Salt – To taste

Steps:

  1. Wash and soak the rice for 30 minutes. Drain the water after 30 minutes and keep aside.
  2. In a large heavy bottom pan or a kadhai, heat ghee and oil. Fry half of the onion. Take out from oil and keep aside.
  3. Now temper it with asafetida,  whole garam masala, shahi jeera, black pepper corn and bay leaf. Once they exudes aroma add rest of the sliced onions. Fry till they turn light pink.
  4. Now add potatoes and cauliflower along with ginger paste, garlic paste and the dry spices except garam masala powder. Sauté for 3-4 minutes on low-medium heat.
  5. Now add green peas, carrot and beans. Adjust salt. Mix well
  6. Next add the washed, soaked and drained rice to this and fry gently for about 2-3 minutes. Care should be taken not to break the grains of the rice.
  7. Now add hot water 1.5 times of the rice. Stir gently. Add sliced green chilli and garam masala powder.
  8. Cover and cook till the vegetables and rice are done. Cook in a very low heat with a tight lid covering the pot. When the rice is cooked drizzle kewra water and fried onion and serve hot with any Raita or any Chicken, Mutton or Indian Vegetable Curry.

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