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Allahabad ki Tehri (Vegetable Pulao)

allahabad ki tehri

Ingredients

100 ml mustard oil

2 sticks of cinnamon

2 bay leaves

4 brown cardamoms

8 green cardamoms

8-10 black peppercorns

8 cloves

2 onions, chopped

50 gm garlic, chopped

50 gm ginger, chopped

3-4 green chillies, chopped

2 Tbsp cumin seeds, ground

2 Tbsp coriander seeds, ground

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp asafoetida dissolved in water (heeng)

5 boiled potatoes, chopped

3 carrots, chopped

100 gm green beans, chopped

100 gm cauliflower, chopped

Salt to taste

200 gm curd

2 1/2 cups basmati rice

6 cups vegetable stock

50 ml ghee

Bunch of fresh coriander

1 lime

Method

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 chilly. Stir for 2-3 minutes.

Add in the ground cumin and coriander seeds, turmeric powder, red chili powder, asafoetida water and cook the spices out 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.

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!

Courtesy: ndtv food

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