Indian cuisine · Dough, Pasta & Rice

Tehri

Yellow Awadhi rice pot with potato cubes and peas, started in ghee with whole spices.

Ingredients · for 4 servings

• 300 g basmati rice
• 3 potatoes
• 200 g peas
• 2 onions
• 1 piece ginger (3 cm)
• 2 green chilies
• 1 tsp cumin seeds
• 1 cinnamon stick and 4 cloves
• 1 tsp turmeric
• 1/2 tsp garam masala
• 3 tbsp ghee
• Salt, pepper

Instructions

1. Soak the basmati rice in cold water for 20 min. and then drain well in a sieve; peel the potatoes and cut into 2 cm cubes.
2. Cut the onions into fine strips, finely grate the ginger and slit the green chilies lengthwise.
3. Heat the ghee in a wide pot, toast the cumin seeds, cinnamon stick and cloves for 30 sec. until the cumin pops and smells fragrant.
4. Add the onions and fry over medium heat for 6–7 min. until golden, then add the ginger, chilies and turmeric and stir for a further 2 min. until the spices smell fragrant.
5. Mix in the potatoes and peas, fry for 3 min., add the rice, pour in 600 ml hot water, season with salt and pepper and cook covered over low heat for 15 min. until the liquid is fully absorbed.
6. Dust with garam masala, take the pot off the heat and let rest covered for 5 min., then fluff the rice loosely with a fork and serve hot.