By Nikita Toppo
Belonging to Awadhi cuisine, tehri is a rice dish made with vegetables and aromatic spices. Learn how to make it.
2 tbsp ghee, 1 bay leaf, 1 inch cinnamon, 4 cloves, 1 black cardamom, 2 cardamom, 1 tsp cumin, ¼ tsp pepper, 1 onion (sliced), 2 tsp raisins, 1 chilli, 1 tsp ginger-garlic paste, ½ potato, 3 beans, 1 carrot, 10 cauliflower
2 tbsp peas, 1 tomato, ½ tsp Kashmiri chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ¼ tsp garam masala, 1 tsp salt, 2 tbsp curd, 1 cup basmati rice (soaked), 2½ cup water, 1 tsp kewra water
In a skillet heat ghee and sauté spices. Now add onion and sauté till golden. Then add raisins, chilli, ginger garlic paste. Sauté them well.
Add chopped vegetables and tomato, sauté well. Then add chilli powder, coriander powder, cumin powder, garam masala and salt. Sauté for 2 minutes.
Now keeping the flame on low add curd and mix well. Now add rice and water. Cover and simmer for 20 minutes.
Finally, serve tehari with raita or any side dish of your choice.