Veg Tehri Recipe
Simple one pot rice cooked with mix vegetables and mild spices. It can be served with raita and papads.
Simple one pot rice cooked with mix vegetables and mild spices. It can be served with raita and papads.
- 2 tbsps oil
- 1 cup basmati rice ((i used aged rice))
- 1 leaf ((tej patta))
- â½ tsp cumin ((jeera))
- 4 cloves ((laung))
- 2 stick ((dalchini))
- 1 black cardamom ((badi elaichi))
- 4 green cardamoms ((elaichi))
- 2 potatoes ((small to medium) (cubed))
- 1 tomato ((small to medium)(cubed))
- â½ cup cauliflower ((gobi florets))
- 6 beans ((cut to 2 inch long pieces))
- â¼ cup green peas ((matar))
- â½ tsp salt ((use as needed))
- 1 tsp ginger garlic paste
- 1 onion ((sliced or chopped))
- 1 green chili ((slit optional skip for kids))
- â¼ tsp turmeric powder ((haldi))
- â¼ tsp red chili powder
- 1 tsp coriander powder ((daniya powder))
- â½ tsp garam masala
- â½ tsp cumin powder ((roasted jeera powder))
- 2 tbsps coriander leaves ((daniya patta))
- 1 carrot ((small one cubed))
- 1 cups water ((adjust if needed))
- Carbohydrate 0.0592333332131583 g
- Cholesterol 0 mg
- Fat 0.0024999999949279 g
- Fiber 0.00666666665314106 g
- Protein 0.00606666665435836 g
- Saturated Fat 0.000676666665293817 g
- Serving Size 1 1 Serving (10g)
- Sodium 0.0433333332454169 mg
- Sugar 0.0525666665600172 g
- Trans Fat 0.000796666665050356 g
- Calories 0 calories
Step-by-step
- Wash rice and soak it for about 30 mins. Later drain it and set aside.
- While the rice soaks, wash and cube the vegetables.
- Heat oil in a pot or cooker.
- Add cumin, bay leaf, cardamoms, cloves and cinnamon.
- When the cumin begins to splutter. add onions and chili. Fry until they turn golden.
- Add ginger garlic paste. Fry just for a min.
- Lower the flame. Add coriander powder, garam masala, cumin, turmeric, jeera powder and salt.
- Fry these just for a minute.
- Add all the vegetables including tomatoes.
- Fry all these for 2 to 3 minutes.
- Add the drained rice and mix gently.
- On a slightly high flame fry the rice for 2 mins. Occasionally stir. Do not over do else the rice will break.
- Pour water and mix well. Taste the water and add more salt if needed.
- Bring the water to a boil on a high flame. Reduce the flame to medium. Cook covered until the rice is done completely.
- If using a cooker, cover the lid and cook for 1 whistle. The flame has to be medium.
- When the pressure goes off, open the lid.
- Add chopped coriander leaves. Gently fluff up the rice and mix the coriander leaves.
- Keep covered for 5 mins. Serve veg tehri with raita and papad.
Standard ingredient lists omit the chemistry of starch gelatinization that occurs when aged basmati rice meets hot oil and whole spices. Soaking raw grains for precisely thirty minutes allows water to penetrate the endosperm uniformly, preventing the exterior from disintegrating while the center remains chalky during the boil. Whole aromatics like cinnamon and black cardamom release fat-soluble essential oils into the initial cooking oil, establishing a flavor base that water alone cannot extract.
Adapting Vegetables and Spices
This preparation accommodates pantry variations seamlessly. Substitute root vegetables based on availability by maintaining equal volume proportions. Green beans and cauliflower florets tolerate shorter cooking durations compared to cubed potatoes and dense carrots. Lower the heat before adding ground spices like turmeric and red chili powder to prevent scorching. Burnt spices introduce bitterness into the surrounding cooking liquid.
Managing Leftovers
Refrigerate cooled portions in an airtight container for up to forty-eight hours. Cold grains undergo retrogradation, becoming firm as starches recrystallize. Reheating requires two tablespoons of water sprinkled over the surface before covering the vessel. Steam the contents on low heat until internal temperatures reach seventy-four degrees Celsius to restore softness without mushiness.
