Ingredients
Main Ingredients
- 2 cups basmati rice, washed and soaked
- 1½ to 2 cups potatoes, sliced into ½ cm thick squares
- 1 onion, diced
- 4 tomatoes, finely diced
- 1-2 sprigs of curry leaves
Spices and Seasonings
- ½ tsp nigella/onion seeds/kalonji
- ½ tsp cumin seeds
- 2-3 finely sliced green chillies
- 2 tsp salt
- 1 tsp turmeric
- 1½ tsp red chilli powder
- ½ tsp coriander powder
Other
- A glug of neutral oil (enough to coat the bottom of the pan)
- Optional: lemon for squeezing
- Optional: green chillies for garnish
Instructions
- Prepare the pot and heat oil: Take a large pot, preferably non-stick or heavy-bottomed (increase oil if heavy-bottomed), and heat a glug of neutral oil to coat the surface evenly.
- Toast seeds and curry leaves: Add cumin seeds, nigella seeds, and curry leaves. When they start to splutter and release their aroma, proceed to the next step.
- Sauté onions and green chillies: Add diced onions and sliced green chillies to the pot and sauté until the onions start to brown at the edges, enhancing their sweetness and flavor.
- Add spices: Stir in turmeric, red chilli powder, coriander powder, and salt. Cook while stirring until the spices darken slightly; if sticking occurs, add a splash of water to deglaze the pan.
- Cook tomatoes to form a paste (Bhunna): Add finely diced tomatoes and cook until the moisture evaporates and the mixture thickens into a rich, aromatic paste with oil separating on top.
- Add potatoes: Mix in the sliced potatoes and sauté for 1 to 2 minutes, allowing them to absorb spices and flavors.
- Add rice and water: Add the soaked rice to the pot, then pour enough water to cover the rice by approximately half an inch. Adjust the water quantity as needed depending on the rice brand.
- Cook rice: Bring the mixture to a boil on medium heat, allowing the water level to reduce close to the rice. Then cover and simmer on low heat until the rice and potatoes are tender and fluffy. Watch closely to avoid overcooking or drying out.
- Finish and serve: Top the cooked Tehri with a squeeze of lemon juice and garnish with sliced green chilies if desired. Serve hot alongside raita and kachumbar salad for a complete meal.
Notes
- Use a heavy-bottomed pot to prevent sticking, increasing oil if necessary.
- Adjust water quantity based on the brand of basmati rice as cooking times vary.
- If the spice mixture sticks to the pan, add small amounts of water to deglaze without burning.
- Optional garnishes like lemon juice and green chilies add extra brightness and heat.
- Serve with raita or salad like kachumbar to balance the spicy and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
