Vegetable Tehri (North Indian Style Vegetable Spiced Rice)

Vegetable tehri is an easy one pot rice dish from North India. Use whatever vegetables you have on hand, to make a tasty, vegetarian weeknight dinner.

PREP TIME15 minutes

COOK TIME30 minutes

SOAKING TIME15 minutes

TOTAL TIME1 hour

Ingredients

• 2 cups Basmati rice (dry)
• ¼ cup oil
• 2 small onions, sliced
• ½ tablespoon ginger paste*
• ½ tablespoon garlic paste*
• 10 - 12 black peppercorns**
• 3 cloves (whole)**
• 2 black cardamom**
• 2-inch piece cinnamon stick**
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder (or cayenne pepper)
• Salt (to taste)
• 2 small tomatoes, diced
• 2 small potatoes cut into cubes
• ½ cup peas***
• ½ cup red bell pepper / red capsicum, sliced
• ½ cup green beans
• ½ cup carrots
• 2 green chilies
• Cilantro / coriander leaves, for garnish

Instructions

1. Wash the Basmati rice, and rinse at least 3 times or till water runs clear. Soak in a bowl of water, for 15 minutes.
2. Heat oil in a heavy bottomed pot, or a Dutch oven.
3. Add the sliced onions, and fry for a few minutes till lightly golden.
4. Add ginger paste, followed by garlic paste, followed by whole spices (black peppercorn, cloves, and black cardamom). Sauté for about 2 minutes, until the spices release their aroma, and then add the tomatoes.
5. Add the powdered spices (coriander powder, red chili powder and turmeric powder). Cook for about 3 – 4 minutes, till the rawness of the spices goes away and the tomatoes are mashed and soft.
6. Add the cubed potatoes, and cook for around 3 – 4 minutes.
7. Add the carrots and peas, followed by the green beans and sliced bell peppers. Cook for another 3 minutes, adding a splash of water if the mixture is sticking to the bottom of the pan. Once the potatoes are about 70% cooked through, add the rice with 4 cups of water.
8. Add salt to taste and give it a stir. Turn heat to medium – high flame and cook till water has almost evaporated – there will still be liquid but only about 10% left from the initial quantity.
9. Turn heat to low, and add green chilies on top of the rice. Close the lid of the pot, and keep on low simmer till rice is cooked through. This will take about 5 – 8 minutes.
10. Once the rice is ready, take it off the heat and let it sit, covered, for another 10 minutes. Then take it out and place it into a serving dish.
11. Garnish with cilantro / coriander leaves, and serve hot with yoghurt raita on the side.