Aditya cooks a delicious one pot rice meal which originated in Uttar Pradesh. It's aromatic, filled with varied masalas and lots of vegetables. With a spoonful of ghee on top, this vegetarian rice recipe is a must try.
Ingredients of Allahabad ki Tehri (Vegetable Pulao)
100 ml mustard oil
2 sticks of cinnamon
2 bay leaves
4 brown cardamoms
8 green cardamoms
8-10 black peppercorns
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
How to Make Allahabad ki Tehri (Vegetable Pulao)
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!