Vegetable Biryani Tehri Food
VEGETABLE BIRYANI (TEHRI)
Tehri was originally concocted by kings in northern India as a vegetarian equivalent to the Mughals' mutton or chicken biryani. This modern-day version has deliciously soft sweet vegetables and flavorful long-grain rice. Serve with chilled yogurt and spicy curry on the side.
Provided by thesiamesecat
Categories World Cuisine Recipes Asian Indian
Time 51m
Yield 6
Number Of Ingredients 15
Steps:
- Place rice in large container and cover with several inches of cool water; let soak for 20 minutes. Drain.
- Heat oil in a pressure cooker over medium heat. Add onion, cumin seeds, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes and carrots; cook until lightly browned, about 5 minutes. Stir in turmeric, chile powder, and coriander; cook until fragrant, about 1 minute.
- Stir rice gently into the pressure cooker until evenly coated with oil. Pour in water and peas. Stir in salt, butter, and garam masala. Seal cooker and bring to high pressure according to manufacturer's instructions. Cook for 5 minutes. Remove from heat.
- Release pressure naturally according to manufacturer's instructions. Fluff rice with a fork.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 70.5 g, Cholesterol 1.8 mg, Fat 8.3 g, Fiber 5 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 616.2 mg, Sugar 2.8 g
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