Tehari

Rice Pulao

Ingredients

• 1 cup rice (preferably Basmati)

• 1 cup fresh tender green peas

• 1 potato peeled and cut into small pcs

• 1 tsp juliennes of ginger

• 1 tsp jeera

• 2 badi elaichi

• 6 pcs black pepper

• 4 cloves

• 2 bay leaves

• 2 tbsp ghee or oil

• salt to taste

• 1/2 tsp haldi (optional)

• 2 cups water

• chopped fresh coriander for garnishing

Method

Grind all the dry spices to a coarse powder. Set aside half the jeera.

Wash and soak the rice for an hour. Heat oil in a thick-bottomed pot or kadai. Add the remaining jeera, when reddish, add the spice powder and stir. Now add rice, peas, ginger and salt, stir gently, add water and haldi (optional).

After it comes to a boil, lower the heat to minimum, cover and cook, stirring very gently with a fork. Check a grain by pressing between the fingers, if soft, then turn off the fire. Leave the rice covered with the lid to rest for 5 minutes.

Garnish with fresh coriander and serve hot with raita and nuncha pickle.

Jeera: cumin seeds

Badi elaichi: large black cardamom

Ghee: clarified butter

Haldi powder: turmeric powder