Step 1

Rinse basmati rice in water very well till the water runs clear of starch. Then soak the rice in enough water for 20 to 30 minutes.

Step 2

After 20 to 30 minutes, drain all the water from the rice and keep the soaked rice grains aside.

Step 3

Rinse and soak 2 cups medium-sized cauliflower florets in hot water for 15 to 20 minutes.

Step 4

This blanching step is optional and only to get rid of any insects or worms in the cauliflower.

Step 5

After blanching the cauliflower, drain all the water. Set the blanched cauliflower aside. Also chop the rest of the veggies and set aside.

Step 6

Heat ghee in a thick bottomed deep pot or pan. Instead of ghee you can also use mustard oil or sunflower oil.

Step 7

Keep the heat to low so that the ghee does not burn.

Step 8

Next add the following spices and fry till the spices splutter and become fragrant - tej patta, green cardamoms, cardamoms, cloves and cinnamon.

Step 9

Add the sliced onions. Stir and begin to sauté the onions.

Step 10

Sautéing the onions take a lot of time. Thus add a pinch of salt for quick cooking of the onions.

Step 11

Sauté till the onions become golden.

Step 12

Then add ginger garlic paste. Sauté for a few seconds till the raw aroma of ginger and garlic goes away.

Step 13

Add chopped tomatoes. Sauté the tomatoes for a minute or two.

Step 14

Next add diced potatoes. Sauté the potatoes for 3 to 4 minutes on a low to medium heat.

Step 15

Next add chopped carrots, chopped french beans , fresh or frozen green peas and the cauliflower florets.

Step 16

Mix the veggies with the rest of the ingredients.

Step 17

Add chopped mint leaves, chopped coriander leaves, green chilies, red chilli powder, coriander powder and turmeric powder.

Step 18

Stir and mix to combine the ground spices. Add lemon juice.

Step 19

Then add the rice. Mix the rice grains gently and evenly with the masala and sauté for a minute.

Step 20

Pour 2.5 to 3 cups water. You can also add 1 teaspoon rose water or kewra water at this step. Season with salt as needed.

Step 21

Cover the pan with a tight lid. If you want you can also seal the pan with an aluminium foil and then cover the pan with a lid.

Step 22

On a low heat, cook the tehri till all the water is absorbed and the rice grains are fluffy and soft.

Step 23

If the rice grains are undercooked and all the water has been absorbed, add a about a few tablespoons of hot water or as needed. Cover and continue to cook.

Step 24

It took me 20 minutes for the rice to cook. Time will vary depending on the size and volume of pan, the thickness of pan, flame intensity etc.

Step 25

Once done, give a resting time of 5 minutes. Then gently fluff and serve vegetable tehri with a raita or plain curd.