Mum-in-law and I wanted to go for something simple and quick this afternoon. We decided to make Tehri (Masala Rice) that is cooked in the pressure cooker with some veggies.
I made a special addition to the Tehri which was nutrela (soya) chunks. So, rather than a simple dish it turned into a flavoursome delicacy. Something that closely resembled a biryani. We relished it with natural yogurt and mint chutney (dip)! 🙂
Here’s the recipe for you.
Preparation Time 15-20 minutes
Cooking Time 20-25 minutes
Main Ingredients Rice & Nutrela (Soya) Chunks
Level Of Cooking Medium
- Rice 1 big cup (preferably basmati variety)
- Nutrela (Soya Chunks) softened 1 cup
- Onion 1 large chopped
- Ginger 1 inch piece chopped
- Garlic 4-5 cloves chopped
- Tomato 1 medium chopped
- Green Chilli 1 chopped
- Chopped Coriander 1 tablespoon (optional)
- Vegetables (whatever available) 1/2 cup – I used chopped green beans and capsicums/bell peppers
- Cumin Seeds 1/2 teaspoon
- Cloves (laung) 2
- Cinnamon 1 inch stick (optional)
- Black Cardamom (badi elaichi) 1
- Garam Masala 1 teaspoon
- Turmeric Powder 1 teaspoon
- Red Chilli Powder 1 teaspoon
- Ghee (Clarified Butter) or cooking oil 3 tablespoons
- Salt to taste
Clean and wash the rice and soak in water for 5 mins. before cooking. Drain and keep aside.
To soften nutrela (soya) chunks – Just put them in the microwave for a minute with some water – then drain the water. Or, boil the chunks for 2-3 minutes on stove and drain the water. Keep aside.
Heat 2 tablespoons of ghee (clarified butter) or cooking oil in a pressure cooker. Add the cumin seeds, cloves, black cardamom and cinnamon (optional). When the seeds crackle, add ginger, garlic and onions. Saute for 2-3 minutes. Now, add tomato and saute for 4-5 minutes. Add salt to taste, turmeric powder, red chilli powder and half the garam masala powder. Mix well. Add nutrela (soya) chunks and saute for 2-3 minutes. Then, add the veggies and saute for another 2-3 minutes. (Keep the flame from low to medium)
Add soaked rice and mix. Add 1.5 cup (same size cup as the one used to measure rice) of water and chopped green chilli and mix well. Pressure cook for 5 whistles.
Allow the steam to escape before opening the lid. Add the remaining garam masala and 1 tablespoon of ghee (clarified butter) and give a stir. Check salt, add if required.
Serve piping hot garnished with coriander leaves (optional), natural yogurt, green chutney (dip), onions or any pickle. I love it without any accompaniment too, just as is! 🙂
Relish your Palate!
7 responses to “Tehri (Masala Rice) – Shack Saturdays Special”
I love tahri and make it often. This looks so good and my tummy is rumbling 😉
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🙂 Thanks Andy! Indeed Tehri is such a simple delight!
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Something like a biryani, isn’t it? This looks so good and so inviting. 🙂
Thank you, Jhuls! 🙂 Yes, It’s similar to biryani but very easy to prepare.
Looks so delicious, Anugya! I got hungry looking at this. Yum, yum! 🙂
Haha…Thanks a ton, Angie! Sending some virtually for you. 🙂
[…] Anugya […]