Learn how to Veg Tehri make recipe with step by step pictures. Vegetable Tahari is a delicious one-pot masala rice recipe that’s great for quick lunch or dinner!
Wash and soak 1 cup basmati rice in 2 cups of water for 15-20 mins.
In a heavy bottomed pan, heat 2 teaspoon oil and 2 teaspoon ghee. Add one dried bay leaf, 2 cloves, 1 cardamom and 1 cinnamon stick. Fry for few seconds.
Add 1 large onion finely sliced. Fry on low flame.
As the onions turn light golden brown, add 1 teaspoon ginger garlic paste. Fry for a few minutes until the raw smell goes off.
Add 1 medium tomato finely chopped and cook until mushy.
Next add ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ½ teaspoon garam masala powder. Fry off for 2-3 mins.
Add 1 cup mixed vegetables, cook for a couple of minutes.
Add salt as needed and continue to cook on low flame for 3-4 mins.
Now add 2tbsp each of finely chopped mint and coriander leaves.
Squeeze the juice from half a lemon wedge.
Add ¼ cup fresh green peas. Blanch if using frozen peas.
Next pour the water from soaked basmati rice and adjust salt if needed. In a few mins, the water begins to boil.
Now add soaked basmati rice – mix well.
Close the pan with a lid and cook on low flame for 12-15 minutes. Switch off the heat and let it rest for 5-10 mins before opening it. Fluff up the rice.
I used 2 cups water for 1 cup rice. Depending on the type and age of rice, use between 1.5 cups to 2 cups of liquid. You can replace 1 cup of water for a cup of thin coconut milk for an aromatic version.