🇮🇳 Indian Vegetarian

Banarasi Tehri

Name: Banarasi Tehri
Prep time: 15 min
Cook time: 44 min
Total time: 59 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 1, thinly sliced Onion; 2, slit Green Chili; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 cups, rinsed and soaked 20 minutes Basmati Rice; 2 tsp Whole Garam Masala Spices; 3 medium, cubed Potato; 1 small, in florets Cauliflower; 1 cup Green Peas

🇮🇳 Indian

Banarasi tehri, spiced vegetable rice that rivals any biryani. The centrepiece format: spiced rice that needs nothing else on the table. Serve with raita and papad; lemon wedges on the side.

Prep 15 min Cook 44 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion1, thinly sliced
Green Chili2, slit
Ghee2 tbsp
Turmeric Powder1/2 tsp
Basmati Rice2 cups, rinsed and soaked 20 minutes
Whole Garam Masala Spices2 tsp
Potato3 medium, cubed
Cauliflower1 small, in florets
Green Peas1 cup

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Rinse the basmati rice in three changes of water and soak 20 minutes; drain well so the grains fry, not steam.
2
Heat ghee in a wide, heavy pot; fry the whole spices — bay, cardamom, cinnamon, cloves — till they swell and smell like a spice box.
3
Cook the onions down till sweet and bronze, add the paste and spices, and fry till the oil gleams at the edges.
4
Add the potato and saute two minutes, then slide in the drained rice and turn gently to coat every grain in the masala.
5
Add hot water and salt, bring to a rolling boil, clamp the lid and steam on the lowest heat; leave it sealed ten minutes off the flame before fluffing.

Chef's tip

Old, aged basmati drinks more water and stays long — new crop turns sticky.

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