Tehri was a Sunday lunch in childhood. 'Tehri' is yellow rice with potato and peas, I had a different version with meat once at a friends place and have not forgotten the taste yet. So a while back when my taste buds asked for it I was on phone talking to my friend and asked his mom for the recipe, thanks to her for the recipe.
 |
| Tehri |
Ingredients
Mutton, cut into pieces - 1/2 kg
Onion (chopped) - 1 large
Ginger (paste) - 1 table spoon
Garlic (crushed) - 4 cloves
Turmeric powder (Haldi) - 2 teaspoon
Chili powder - 1 teaspoon
Coriander powder (Dhania) - 1 teaspoon
Bay leaves - 2
Cumin Seeds (Zeera) - ½ teaspoon
Garam masala - 1 and ½ teaspoon (alternatively use crushed - cloves 2, black pepper 5, green cardamom 1 and black cardamom 1)
Salt (to taste)
Oil - 3 table spoon
Potato (cut into quarter) - 2 large
Green Chilli (cut into half) - 2
Green Peas - 1 bowl
Rice (basmati) - 1/2 kg
Water
Recipe
- Add 3 table spoon oil to a cooker.
- Once oil is hot add onions, fry till they turn golden brown in colour.
- Add ginger and garlic and stir for some time.
- Add meat and salt, and stir it until medium brown.
- Add turmeric powder, chilli powder, coriander powder and continue to stir until oil separates.
- Add bay leaves and cumin seeds, stir for another minute.
- Add Garam Masala and stir for another 30 seconds
- Add 1/2 cup water and close the pressure cook lid.
- Cook until meat gets tender.
- Open the lid and add potato and green peas, cook for 2 minutes.
- Add rice, green chilly, water.
- Taste salt, add if necessary.
- Cover it with a heavy lid to prevent the steam from escaping.
- Cook on low heat for about 15-20 minutes.
Serve hot with pickles.
