Step-by-Step Instructions

1. 1.Fry the Vegetables

   Heat about 2-3 tablespoons of mustard oil in a large pot. Add green peas and cauliflower florets and stir-fry for a few minutes. Then add diced potatoes and carrots. Continue frying on high flame until all the moisture from the vegetables has evaporated, about 5-7 minutes. Remove the fried vegetables from the pot and set aside.

2. 2.Prepare the Aromatic Base

   In the same pot, add about 2 tablespoons of fresh mustard oil. Once hot, add 1 teaspoon of cumin seeds and let them splutter. Add the whole spices: 2-3 bay leaves, 3-4 green cardamoms, 3-4 cloves, 5-6 black peppercorns, 2 small cinnamon sticks, 1 star anise, and a small piece of mace. Sauté for a minute until fragrant. Add 2 tablespoons of minced ginger, garlic, and green chili paste and cook until the raw smell disappears. Add 2 large sliced onions and sauté until they turn translucent and light golden brown.

3. 3.Cook Tomatoes and Dry Spices

   Add 2 large diced tomatoes to the pot. Sprinkle salt to taste to help the tomatoes soften quickly. Cook, stirring occasionally, until the tomatoes are mushy. Now, add the dry spices: 1 tablespoon each of coriander powder, turmeric powder, Kashmiri red chili powder, ginger powder, and Kitchen King masala. Mix well and cook the spices for 2-3 minutes until the oil separates from the masala.

4. 4.Add Rice and Water

   Add the 2 cups of rice (soaked for 30 minutes) to the pot. Pour in about 500ml of hot water and stir gently. Add more salt to taste, ensuring it's well mixed. Drizzle 1 tablespoon of ghee over the rice mixture. Cover the pot with a lid and cook for 5-10 minutes.

5. 5.Combine and Finish Cooking

   After 5-10 minutes, uncover the pot and check the consistency. If the Tehri appears too dry or you prefer a moister consistency (typical for UP-style Tehri), add more hot water, approximately 1 liter in total. Stir gently to combine. Cover the pot again and cook for another 5 minutes until the rice is fully cooked and the Tehri reaches your desired consistency.

6. 6.Garnish and Serve

   Once cooked, uncover the pot. Garnish generously with fresh cilantro. Serve the hot Tehri on a plate. For an authentic experience, serve with a side of Bathua raita and mango pickle. Drizzle an additional spoonful of ghee over the Tehri before enjoying.