Tehri - Awadhi

• Basmati rice

  soaked

  200 g

• Bay leaf

  1 pc

• Carrot

  diced

  80 g

• Cauliflower

  small florets

  80 g

• Cinnamon

  1 pc

• Cloves

  3 pc

• Coriander leaves

  chopped

  5 g

• Coriander powder

  4 g

• Cumin seeds

  3 g

• Garam masala

  2 g

• Ginger-garlic paste

  15 g

• Green chilli

  slit

  1 pc

• Green peas

  60 g

• Onion

  sliced

  100 g

• Potato

  diced

  120 g

• Salt

  to taste

• Tomato

  chopped

  100 g

• Turmeric powder

  1 g

• Vegetable oil

  25 ml

• Water

  350 ml

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Method

1. 1Rinse the basmati rice until the water runs clear, then soak it for 15 minutes and drain.
2. 2Heat oil in a pressure cooker and crackle the cumin seeds, bay leaf, cloves and cinnamon.
3. 3Add the sliced onion and sauté until soft and pale golden.
4. 4Stir in the ginger-garlic paste and green chilli, cooking until the raw smell fades.
5. 5Add the chopped tomato with turmeric, coriander powder and salt; cook to a soft masala.
6. 6Tip in the diced potato, carrot, cauliflower and peas, tossing to coat in the spices.
7. 7Add the drained rice and fold gently for a minute.
8. 8Pour in the measured water and check the salt.
9. 9Close the lid and pressure-cook for two whistles, then turn off the heat.
10. 10Let the pressure release naturally, fluff with a fork and finish with garam masala and coriander.