Tehri was originally introduced as a vegetarian equivalent to the Mughals' mutton or chicken biryani. You can use soft sweet vegetables and flavorful basmati rice to give it a modern twist. Serve with chilled yogurt and spicy curry on the side.
• 2 cups basmati rice
• 3 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 1/2 teaspoon cumin seeds
• 2 bay leaves, broken in half• 2 potatoes, quartered
• 2 carrots, quartered
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon chili powder, or more to taste
• 1/2 teaspoon ground coriander
• 2 1/2 cups water
• 1 cup shelled peas
• 1 1/2 teaspoons salt, or to taste
• 1 teaspoon butter
• 1/2 teaspoon garam masala
• Place basmati 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, for about 5 minutes. Stir in potatoes and carrots; cook until lightly browned, for about 5 minutes. Stir in turmeric, chili powder, and coriander; cook until fragrant, for 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. Cook for 5 minutes. Remove from heat.
• Release pressure naturally. Fluff rice with a fork.