BM #118 Week 2 Day 3 -
In this series of cooking from three different states, I wanted to include something from uttar Pradesh and so I searched in my bookmarks and the link inevitably took me to Vaishali's blog.
This flavorful pulao was unique to me as I never add potatoes and cauliflower. I served it with tomato raita and salad to the side.
I made this on a fall weekend when our backyard was full of dried leaves all over and so thought to take the pictures outside.
Let me know how you like the pictures.
Basmati Rice 1 1/2 cups
Ginger-Garlic-Green Chili Paste 1 Tbsp
Turmeric, Salt, Red Chili Powder as needed
Coriander Powder 2 tsp
Cumin Powder 1 tsp
Yogurt 1/2 cup
Vegetables - Potatoes cubed 1 cup
Green Beans stringed and chopped handful
Green Peas handful
Carrots cubed 1 cup
Cauliflower florets 1 cup
Seasoning -
(Ghee 3 Tbsp
Bay Leaves 2-3
Cumin Seeds 1 tsp
Star Anise 1
Cloves 3-4
Cinnamon 1 inch
Peppercorns 8-10
Big Cardamom 1
Cardamom 2)
Method Of Preparation -
Wash and soak basmati rice for about half an hour.
In a heated saucepan, add ghee and the rest of the seasoning.
Saute for a few seconds and add the ginger-garlic-green chili paste. Saute for a minute until the raw smell disappears.
Add in the vegetables, sprinkle salt, turmeric, coriander powder, cumin powder, red chili powder.
Mix well and cook for a couple of minutes. Add the washed and drained rice and saute for a couple minutes.
Add yogurt. Mix well and add about two and a half cups of water and cover allowing the rice to cook. [I prefer to transfer the contents into a rice cooker and cook the rice.]
Serve the Tehri with raita and salad.
Preparation Time 15 minutes + Cooking time 25 minutes
Serves 4-5
Serves 4-5
Posts
I have seen this in Vaishali's blog and loved it. How flavorful and good change from the routine pulao. Love it.
Perfect lunch! It's a great idea to enjoy the fall weather with a yummy lunch outside.
Tehri in fact is a quick and flavorful meal. Looks perfectly made.