Vegetable tehri (one-pot turmeric rice with cauliflower, potato and peas)
Indian cuisine · Curries With Bumbi · ♥ 7.1K likes · 214.8K views · 8 min video
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Read about rice in the BrightCulinary Book
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Ingredients
Method
Techniques
- 187 g sliced onions
- 227 g potato
- 270 g cauliflower
- 50 g frozen green peas
Rinse the rice thoroughly and soak 30 minutes (about an hour for sela basmati); drain completely in a strainer.
- 2 tbsp ghee
- 1 tbsp oil
- 1 whole dry bay leaf
Warm the ghee and oil in a pot; add the bay leaf, cinnamon stick, dry red chillies and cumin seeds and stir a few seconds until fragrant.
Tempering whole spices in ghee
- 1 whole cinnamon stick
- 2 whole dry red chillies
- 1 tsp cumin seeds
Add the sliced onions and fry on medium-high only until pale, not browned.
- 1 tbsp grated ginger
Add the grated ginger and stir a few seconds on low so it does not turn bitter.
- 2 cup basmati rice
- 1½ tsp turmeric powder
- 2 tsp salt
- ¼ cup hot water
Add the turmeric and salt and stir on medium two to three minutes; add a quarter cup hot water, cover and cook on medium-low about three minutes.
- 3¾ cup hot water
Add the hot water and the drained rice, mix very gently, taste the water and salt if bland; add the sugar and lime juice.
Measuring water and adding the rice
- 1 tsp sugar
- 1 tbsp lime or lemon juice
- 1 tsp garam masala powder
- ¼ tsp black pepper powder
Cover on medium until the water boils and the grains rise to the surface; gently mix in the garam masala and black pepper.
Cover on low ten minutes without lifting the lid, sealing any steam hole with foil. Taste; add the reserved quarter cup water only if the grains are still hard.
Covered cooking and checking the grains
- 1 tbsp ghee
- chopped coriander leaves
Add the frozen peas, a tablespoon of ghee and chopped coriander, stir gently, cover on very low two to three minutes.
Discard the cinnamon stick and bay leaf and fluff gently with a flat spoon from the top down.
Fluffing and serving