I had posted the recipe of simple Tehri some time back.That was a complete pressure cooker recipe.Here I tried making this the stir fry way and it came out really delicious!This is one way you can include daily vegetables in a one pot meal.The choices are unlimited of the vegetables you can include in this recipe or let us put it this way – sky is the limit.I made this with the vegetables I had.The result is such a wonderful rice recipe which can be had as a lunch or dinner,included in your daily lunchbox/tiffin recipes,for picnics and I would suggest even parties!
This recipe can be had with any kind of a raita for accompaniment.I personally prefer either a mixed fruit or boondi raita but again here the choices are endless.It can also be teamed up with any kind of spicy pickle like Red Chili,Green Chili or Lime or any kind of Chutney/Murabba for a truly ethereal experience!
Preparation Time : 45 minutes – 1 hour
Makes – 2-3 Servings
2 cups Basmati/any long grained rice
1 Small Carrot – julienned(cut into short strips)
1/4 cup green peas
1/4 cup beans – julienned(cut into short strips)
2 tsp Red Chili Powder
1 large/2 medium Onions – sliced
2 tbsp cream
1 tsp Turmeric Powder(Haldi)
1 tsp chopped mint
2 tsp chopped coriander leaves
4 tbsp Oil/ghee(Use half Oil and half ghee if needed.You can also use Olive Oil to make the recipe healthy.If you want a rich taste then use only ghee)
1 tsp Cumin Powder(Jeera)
1 tsp Cumin Seeds
1/2 tsp Nutmeg Powder
1/2 tsp Mace Powder
1/2 tsp Cardamom Powder
Salt to taste
Cook the rice till done.Spread on a plate to cool.
Blanch (boil in salted water) all the vegetables for 4-5 minutes.Drain and keep aside to cool.
Heat the Oil in a pan and crackle the Cumin seeds.Add the Onions and salute till translucent.Add the blanched vegetables and salt,chill powder,turmeric,cumin,the mace,nutmeg and cardamom powders and mint.Stir to mix and sauté for 5-7 minutes.Add the cream.Mix well to amalgamate all the vegetables in the rich cream.
Now very gently mix the rice into the prepared masala.Ensure that all the masala coats all of the rice.Sprinkle the coriander leaves on top.
Close the pan and let it cook on the lowest heat for 2 minutes then take off heat.
Serve hot with any Raita or pickle of your choice.
NOTE – Can also be made with leftover rice.If refrigerated,take out the rice 1 hour before making the Tehri and let it come to room temperature.Make the recipe as usual.No need to heat the rice again.