Tehri

tips: Rice texture: If rice is undercooked after opening, add 2–3 tablespoons hot water, cover and cook on low 2–3 minutes. If too wet, open lid and cook a few minutes on low–medium until excess water evaporates. Curd won’t split: Whisk curd smooth and add it at medium heat while stirring; if worried, take the cooker off the heat briefly, stir in curd, then return to heat. Green masala heat: Reduce chillies if you want milder flavour. Vegetable sizes: Cut potatoes slightly smaller than cauliflower so they cook through in the same time. Scaling: Use water = 1.5 × rice every time. Examples: 1 cup rice → 1.5 cups water; 3 cups rice → 4.5 cups water.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Rinse the rice under cold water until water runs nearly clear. Soak 20–30 minutes, then drain. Cut potatoes, cauliflower; chop onion & tomatoes; make green masala (pulse or finely chop chillies, coriander, mint, curry leaves).

Step 2

2. Heat the pressure cooker on medium-high. Add oil. Add bay leaves and the chopped onion. Sauté, stirring, until the onion turns golden (≈6–8 minutes). Watch for even color — don’t burn.

Step 3

3. Add ginger-garlic paste. Sauté 1–2 minutes until raw smell goes. Add chopped tomatoes. Cook until tomatoes soften and start breaking down (≈4–5 minutes). (this step can be skipped if tomatoes are blended with the green masala)

Step 4

4. Add turmeric , red chilli powder, coriander powder , salt. Stir and cook for 1 minute so spices bloom.

Step 5

5. Add the green masala (chillies + herbs), kasturi methi (crush between palms before adding), and whisked curd . Stir well and roast the mixture on medium heat, stirring often, until it reduces and you see the oil beginning to separate from the masala (≈6–8 minutes). This step builds deep flavour.

Step 6

6. Add the cubed potatoes, cauliflower florets and peas. Mix so veg are coated in the masala. Cook on medium for another 5–7 minutes until veg start to soften and the masala reduces again (you’ll see oil come to the top).

Step 7

7. Pour in water. Stir in garam masala , chicken masala and salt . Taste the broth and adjust salt/spice now. Turn heat up and bring the mixture to a rolling boil.

Step 8

8. Once boiling, spread the drained rice evenly over the vegetables — do not stir aggressively (gentle mixing is fine to submerge rice). Close the pressure cooker lid. Turn heat to high and cook on full flame until the first whistle.

Step 9

9. After the first whistle, reduce heat to low (simmer) and cook for 5–6 minutes on low.

Step 10

10. Turn off the heat. Let the pressure release naturally for 5–7 minutes (or follow your cooker's instructions). Open the lid carefully and SERVE.