Allahabad Tehri: A one pot meal of rice & veggies
Allahabad Tehri: A one pot meal of rice & veggies
Serves : 6
Preparation Time : 15 mins
Cooking Time : 1 hr Straight from the kitchens of the erstwhile Nawabs of Awadh – a one-pot rice recipe that smacks of royalty, has a healthy medley of veggies and spices, is easy to make and doesn’t need you to spend a ton of time cleaning up afterwards. The Allahabad Tehri is a winner all around.
While the Nawabs of Awadh loved hosting and feasting in elaborate banquets they did not shy away from indulging in simpler comfort foods away from the spotlight, and the Allahabad Tehri was always high on the list.
Nostalgia, taste and tradition - three words that sum up the lip-smacking food from Allahabad – now in an easy to make recipe for your home.
Enjoy!
INGREDIENTS
100 ml Mustard oil
2 sticks Cinnamon
2 Bay leaves
4 Brown cardamoms
8 Green cardamoms
8-10 Black peppercorns
8 Cloves 2 Onions, chopped
50 gram Garlic, chopped
50 gram Ginger, chopped
3-4 Green chillies, chopped
2 tbsp Cumin seeds (ground)
2 tbsp Coriander seeds (ground)
1/2 tsp Turmeric powder
11/2 tsp Red chili powder
1 /2 tsp Asafoetida (dissolved in water (heeng)
5 Potatoes (chopped), boiled
3 Carrots, chopped
100 gram Green beans, chopped
100 gram Cauliflower, chopped
Salt to taste
200 gram Curd
2 1/2 cups Basmati rice
6 cups Vegetable stock
50 ml Ghee
1 bunch Fresh coriander
1 Lime
PREPARATION
- In a heavy bottomed pan, heat mustard oil and add in the cinnamon sticks, bay leaves, brown cardamom, green cardamom, peppercorn, cloves, onions, garlic, ginger and green chili. Stir for 2-3 minutes.
- Add in the ground cumin and coriander seeds, turmeric powder, red chili powder, asafoetida water and cook the spices for 5-6 minutes.
- Into the masala base, add boiled potatoes, chopped carrots, chopped green beans and cauliflower.
- Add salt as per taste. Cover and let it simmer for 15 minutes till the vegetables are about 75 percent cooked.
- Add in the curd and stir well to mix.
- Add salt as per taste. Cover and let it simmer for 15 minutes till the vegetables are about 75 percent cooked.
- Add in the curd and stir well to mix.
- Next, add in the pre-washed basmati rice and stir till the rice is evenly coated with the base.
- Add in the vegetable stock, cover and let simmer over a slow flame till the rice is cooked.
- Garnish with a drizzle of ghee, a sprinkle of fresh coriander and some lime juice.
- Serve hot!
