Awadh ki Tehri (Aromatic rice cooked with spices and Vegetables)


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Ingredients:
3 tablespoon ghee (clarified butter)
You can use mustard oil or refined oil as well.
1.5 cups rice, soaked in water for 30 minutes
I have used a regular basmati rice, you can use a rice variety of your choice.
2 Teaspoon Ginger Garlic paste
2 green chillies, slit into halves
2 Medium sized onions, finely sliced
1/2 cup fresh full cream curd.
Salt as per taste
3 Cups vegetable stock.

Vegetables:
One medium sized potato, chopped into half inch sized cubes.
One medium sized carrot, chopped into half inch sized cubes.
One cup green peas
Two cups cauliflower florrets.
8-10 french beans, cut into one inch pieces

Whole Masalas (Spices):
2 one inch sticks of cinnamon
2 medium size bay leaves (Tej patta)
2 black cardamoms
4-5 green cardamoms
8-10 black peppercorns
1 Mace leaf
1 tea spoon cumin seeds
1/2 tea spoon shahi jeera (black cumin seeds)
4-5 cloves

Powdered Masalas:
1 Tea spoon red chilli powder
1 Tea spoon coriander powder
1/2 Tea spoon turmeric powder

Optional:
One teaspoon lemon juice
Finely chopped fresh coriander.
Finely chopped mint leaves.
1 medium size tomato, finely chopped.
Kewra or rose water.

Recipe:
1. Wash all the veggies and cut as mentioned in veggies section above.DSC_0214
2. Rinse and soak, cauliflower florets in hot water for 10-15 minutes.
3. Boil the veggies in hot water for 5 minutes and keep aside.DSC_0226
I forgot to add potatoes so added them later in the recipe 🙂
4. Heat ghee (clarified butter) in a heavy bottomed pan.
5. Add whole spices, starting with both the type of cumin seeds, cinnamon sticks, mace, bay leaves, black cardamom, green cardamom, peppercorns and cloves.DSC_0232
6. Fry on low heat for a minute.
7. Add finely chopped onion, fry for a minute on low-medium heat till they become light golden.DSC_0221
8. Add ginger garlic paste, fry till raw aroma of garlic goes away.DSC_0237
9. Add coriander powder, turmeric powder, red chilli powder and fry on low heat for 30 seconds.DSC_0242
10. Add the slit green chillis and all veggies.DSC_0247
11. Beat the curd and add to the veggies.
12. Add three cups of vegetable stock, salt to taste and mix well.DSC_0248
13. Cover and let simmer over a slow flame till the rice is cooked.
14. Serve hot with Raita.
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