Heat the pan with 1 tbsp oil, add cauliflower, stir in high flame for 3 to 4 minutes, till it gets brown from sides. Take it out and keep aside.
Heat the rest oil in the pan, add cumin seeds, whole red chilly, bay leaves. Let them crackle and then the add onions. Stir for 3 to 4 minutes, then add ginger garlic.
After 2-3 minutes add green chilly, green peas, potato, carrot and cook for 3-4 minutes.
Add all powered spices and stir well.
Add tomato, salt and cover with the lid for 3-4 minutes on a low flame.
Open lid, mash tomato well and add water. Let it come to boil on a high flame.
As it boils, add rice and cauliflower and stir.
Now cover the lid, bring back to low flame and let it cook for about 12 to 15 minutes.
Check in between the consistency of tehari it should not be like pulao, it is more wet than pulao. It has greavy texture.
At last add a lot of green coriander and serve hot with pouring ghee.
Key Ingredients: Basmati rice, green peas, carrot, potatoes, onion, green chillies, ginger, garlic, tomato, cumin seeds, coriander powder, bay leaf, ghee, salt, mustard oil, cauliflower, turmeric, red chilli, clarified butter