Vegetable Tehri (Mixed Vegetable Pulao)

Vegetable Tehri (Mixed Vegetable Pulao) ingredients

• 1.5 cups Basmati rice
• 3 cups Water
• 2 tbsp Ghee or cooking oil
• 1 large Bay leaf
• 1 inch Cinnamon stick
• 2 pods Green cardamoms
• 3 whole Cloves
• 0.5 tsp Cumin seeds
• 1 medium Onion
• 1 tbsp Ginger-garlic paste
• 1 chopped Green chili
• 1 medium Potato
• 1 medium Carrot
• 0.5 cup Green beans
• 0.5 cup Green peas
• 1 medium Tomato
• 0.25 tsp Turmeric powder
• 0.5 tsp Red chili powder
• 1 tsp Coriander powder
• 0.75 tsp Garam masala
• 1.5 tsp Salt
• 2 tbsp Fresh coriander leaves

How to make Vegetable Tehri (Mixed Vegetable Pulao)

1. Rinse 1.5 cups of Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for 20-30 minutes, then drain completely and set aside.
2. Dice 1 medium potato, 1 medium carrot, 1 medium tomato, and chop 0.5 cup green beans. Finely slice 1 medium onion and chop 1 green chili.
3. Heat 2 tbsp ghee or cooking oil in a heavy-bottomed pot or pressure cooker over medium heat. Add 1 large bay leaf, 1 inch cinnamon stick, 2 green cardamoms, 3 whole cloves, and 0.5 tsp cumin seeds. Sauté for 30 seconds until fragrant.
4. Add the sliced 1 medium onion and cook for 5-7 minutes, stirring occasionally, until it turns golden brown. Then, stir in 1 tbsp ginger-garlic paste and 1 chopped green chili, cooking for another minute until the raw aroma disappears.
5. Add the diced potato, carrot, and chopped green beans to the pot. Sauté for 3-4 minutes, allowing the vegetables to slightly soften, then add the diced 1 medium tomato and cook for 2 more minutes.
6. Stir in 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp coriander powder, and 1.5 tsp salt. Mix well to coat the vegetables evenly with the spices and cook for 1 minute.
7. Add the drained Basmati rice to the pot. Gently stir for 1-2 minutes to toast the rice grains slightly, ensuring they don't break.
8. Pour in 3 cups of water and stir gently. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and cook for 15-18 minutes, or until all the water is absorbed and the rice is tender.
9. Remove from heat and let the tehri rest, covered, for 5-10 minutes. Fluff the rice gently with a fork, sprinkle with 0.75 tsp garam masala and 2 tbsp fresh coriander leaves, then serve hot.

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