Blogging Marathon #123 Week 3, Day 2
Theme : One ingredient, three dishes
I came across the recipe for Tehri in Manali’s Instant Pot Vegetarian Indian Cooking Book. I have my brother in law’s copy and I am not planning to return it to him :D. According to Wikipedia, Tehri is a yellow color rice based Awadhi dish with spices and meat. Slowly over time, potatoes became a good substitute for meat. The version here is potato and green peas based and prepared in instant pot. It’s one of my regular recipes nowadays.
The theme this week to prepare three different dishes using one ingredient. I chose potatoes and yesterday it was air fried masala potatoes. So today, Tehri seemed like a good choice. I had prepared this meal sometime back when I making thalis for last September’s theme. I served this rice with White Kidney beans curry.
Read on for the recipe.
- 2 cups basmati rice
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2-3 green cardamoms
- 3 cloves
- 1” piece of cinnamon stick
- 1 teaspoon black peppercorns, optional
- 1 big onion, sliced long
- 3-4 green chilies, chopped finely
- 2 teaspoon ginger garlic paste
- 2 large potatoes, cubed
- 1/2 cup green peas, fresh or frozen
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder, optional
- 3 cups water
- Salt to taste
- Coriander leaves for garnish
- Wash and clean the rice. Soak it in water and set aside. Wash potatoes and cut into cubes. Rinse until the starch is washed off. Set aside.
- Press Sauté button on your Instant Pot. Add oil/ghee and and the dry spices (cumin seeds, bay leaf, cardamom, cloves, cinnamon and pepper corns) and sauté for a few seconds.
- Add in the onion, green chilies and cook for 2-3 minutes. Once the onion turns a pink, add the ginger garlic paste and cook for a few more seconds. Add the potatoes and green peas along with salt, turmeric, coriander and chili (if using) powders. Mix well.
- Now drain the rice and add it in. Carefully add water on top. Close the lid and change program to Manual. Cook for 1 minute. Let the pressure release naturally. Open the lid, stir in some coriander leaves if preferred. Serve hot with raita/yogurt or curry of your choice.