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PrintYELLOW TEHRI
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Dry roast all the ingredients of dry masala in a non-stick pan for 1 minute. Grind together in a mixer to get 2 tablespoon powder. Wash the rice and keep aside in a strainer. Grind ginger, garlic and chilli together to a paste.
- Heat oil in a deep pan. Add bay leaves and onion. Cook till the onions are golden brown, add the' ginger-garlic-chilli paste, stir.
- Add salt, turmeric and red chilli powder. Stir and add the vegetables and cook for 1-2 minutes. Add powdered dry masalas and rice. Stir the rice gently for 1-2 minutes in the masala.
- Add 4 cups water and juice of ½ lemon. Stir. Place a tight lid over the pan.
- Cook on low heat for 10 minutes. Remove from heat. Serve hot with raita.
INGREDIENTS
- 500 grams basmati rice
- 200 grams small florets of cauliflower
- 1 large carrot-diced
- 1 large potato-diced
- 100 grams peas
- 1 tablespoon lemon juice
- 7 tablespoon sesame oil
- 2 bay leaves
- 3 onions-chopped finely
- 2 teaspoon salt
- ¾ teaspoon turmeric powder
- ½ teaspoon red chilli powder
Dry Masala
- 1 teaspoon cumin seeds
- Seeds of 3 green cardamoms
- Seeds of 2 black cardamoms
- 6-7 cloves
- 2-3" stick cinnamon
- 4-5 black peppercorns
Grind To a Paste
- 1 green chilli
- 1 pod garlic - roughly chopped
- 2" piece ginger - roughly chopped
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