Tehri is a popular North Indian rice dish made with a blend of yellow rice and various vegetables, quick and easy to prepare. It is distinguished from Biriyani or Pulao and is perfect for a simple Tuesday lunch, served best with cucumber raita.
1: Heat oil in a pressure cooker.
2: Add cumin seeds, bay leaf, cinnamon stick, star anise, black cardamom, and peppercorns.
3: When cumin seeds crackle, add crushed garlic. Sauté for 30 seconds and add onions.
4: Fry onions for 2-3 minutes until they turn pink, then add vegetables.
5: Add some salt and keep stirring for 2-3 minutes.
6: Add coriander powder, cumin powder, and turmeric powder. You can add chilli powder if you want it hot.
7: Stir for a minute and add rice. Fry the rice for 2 minutes. Don’t over stir, it may start breaking.
8: Add paneer, Garam Masala, water, and lemon wedge. Add more salt if needed.
9: Secure the lid of the pressure cooker and cook.
10: Turn off the stove just before the 3rd whistle.
11: Garnish with chopped cilantro.
12: Your Tehri is ready. Serve it hot and eat with salad, raita, yogurt, pickles, or chutney.
