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Simple yet aromatic, Tehri is a traditional Indian rice preparation with authentic spicing. This vegetarian dish is a family kitchen staple that adds variety and flavor to everyday meals.
Rinse the basmati rice in cool water 2-3 times until the water runs clear; soak for 20 minutes, then drain.
Heat vegetable oil in a heavy-bottomed pot over medium heat. Add cumin seeds, bay leaf, and cinnamon stick. Sauté until fragrant, about 1 minute.
Add chopped onion and sauté on medium-high heat until golden brown, about 4 minutes. Stir in minced ginger and garlic, cooking for another minute to release their aroma.
Mix in cubed potato, diced carrot, cauliflower florets, green beans, and green peas. Sauté on medium heat for 3–4 minutes to coat vegetables evenly.
Sprinkle turmeric powder, coriander powder, garam masala, and salt. Stir well to combine, cooking for 1 minute to bloom the spices without burning.
Add the drained rice, stirring gently to avoid breaking grains, and cook for another minute so rice absorbs the seasonings.
Pour in water and bring everything to a strong simmer over high heat. Once boiling, cover the pot tightly, reduce heat to low, and cook undisturbed for 15 minutes.
Turn off the heat and let the pot rest, covered, for an additional 10 minutes to finish steaming and prevent overcooked rice.
Fluff the Tehri gently with a fork and serve hot, adjusting salt if needed.
