Royalty Fast Food

Your vegetable rice now has the full flavor you were missing thanks to our Mix of Vegetable Tehari/Pulao.

Ingredients:

• Ghee (Clarified butter) – 1 tsp
• Shimla mirch (Capsicum) cubes – 1 Cup
• Ghee (Clarified butter) – 1 tbs
• Phool gobhi (Cauliflower) florets – 2 Cups
• Aloo (Potatoes) cubes 2 medium
• Matar (Peas) – 1 Cup
• Gajar (Carrot) diced – 1 Cup
• Ghee (Clarified Butter) 3-4 tbs
• Darchini (Cinnamon sticks) – 2
• Badiyan ka phool (Star anise) – 2
• Laung (Cloves) 2-3
• Badi elaichi (Black cardamom) – 1
• Sabut kali mirch (Black peppercorns) 8-10
• Zeera (Cumin seeds) – 1 tsp
• Pyaz (Onion) sliced 2 medium
• Tamatar (Tomato) chopped 2 medium
• Adrak lehsan paste (Ginger garlic paste) – 1 tbs
• Hari mirch (Green chili) paste – 2 tbs
• Namak (Salt) ½ tbs or to taste
• Lal mirch powder (Red chili powder) – 1 tsp or to taste
• Garam masala powder – ½ tsp
• Haldi powder (Turmeric powder) – ½ tsp
• Zeera powder (Cumin powder) – ½ tsp
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• Water 4 Cups or as required
• Chawal (Rice) Basmati/Sella ½ kg (soaked for 30 minutes)
• Lemon juice – 1 tbs
• Hari mirch (Green chili) 2-3
• Hara dhania (Fresh coriander)

Directions: Vegetable Tehari

• Add clarified butter, capsicum, and stir-fry for 1-2 minutes on high heat in a wok.
• Add carrots, cauliflower, potatoes, green peas, and clarified butter to the same wok. Stir-fry for 3 to 4 minutes over medium heat; remove from wok.
• Add clarified butter to a pot and let it melt.
• Add the cumin seeds, cinnamon sticks, star anise, cloves, black cardamom, and other spices, and stir thoroughly.
• Add the onion, combine, and cook until lightly golden.
• Add the tomatoes and stir well.
• Add the green chili paste and ginger garlic paste, stir well, and simmer for 2–3 minutes.
• Salt, red pepper flakes, garam masala, turmeric, and cumin powder should be added. Mix thoroughly, then simmer for one minute.
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• Add the stir-fried vegetables at this point, combine well, and simmer for 2–3 minutes.
• Add water, stir well, and bring to a boil. Then, cover the pan and cook it on a medium burner for 8 to 10 minutes.
• Add the rice and well combine.
• Add stir-fried capsicum, lemon juice, and green peppers; gently combine; cover and steam simmer for 12 to 15 minutes at a low temperature.
• Serve your meal garnished with fresh coriander.