Friday, August 19, 2011

How To Make Aloo Ki Tehri? Baby Steps To Make Indian Style Potato and Pea Rice

This is an exclusive if you can read, you can cook section. If you have never cooked before, you can still directly read up the step by step procedure given in this section and cook up some simple and delicious Indian Dishes. Indian cooking has never been simpler, so, go ahead cook to impress.

Aloo Tehri
Serves – 2

Basmati Rice (long grain) 1 cup
Unsalted, Clarified Butter (Ghee) 1 tablespoon
Cumin (Jeera) ½ teaspoon
Onion (Pyaz), large 1
Potato (Aloo), large 1
Green Peas (Hari Matar), shelled ¼ cup
Turmeric Powder (Haldi) ½ teaspoon
Salt to taste (This can be tricky but ½ teaspoon to 1 teaspoon is usually used depending on your preference)
Coriander Powder (Dhaniya Powder) ½ teaspoon
Red Chilli Powder (Lal Mirch Powder) ¼ teaspoon
Garam Masala Powder ½ teaspoon
Still Water 2 cups


Wash and soak the rice in two cups of water.

Meanwhile, with the help of a knife cut the onion into half. Remove the eye and tail of the onion. Peel out the outermost layer of the onion, wash and cut both halves into even size slices.

With the help of a peeler, peel out the outer brown covering of the potato. With a sharp knife, cut the potato into half. Cut each half into half lengthwise and cut it into six pieces. Keep the cut potato in a bowl full of water to prevent it from changing colour.

Wash the green peas and set aside.

Take a pan big enough to hold at least thrice the quantity of rice given in the recipe.

Heat clarified butter (ghee) in this pan. Once the butter melts, add in the cumin. Cook the cumin on medium heat until it turns a shade darker.

Once the cumin changes colour, add in the onion slices to the pan. Stir and cook the onion slices until they become tender and turn translucent. Keep stirring.

Now, drain out the excess water from the bowl full of cut up potato and add in the potatoes to the pan. Stir.
Similarly, drain out the excess water from the peas and add it into the pan. Stir.

Add in the turmeric powder, red chilli powder, coriander powder and salt and continue to stir. Cook on medium heat for three minutes. Keep stirring.

Now, add in two cups of water to the pan. Give it a stir and cover the pan with a lid. Turn the heat to low.
Allow the rice to cook for five minutes. Open the lid and give it a stir.

Allow the rice to cook for another three to four minutes and turn off the heat. Keep the lid on and allow the rice to cook in its own steam.

Open the lid after two minutes and serve hot with some butter and plain yogurt.

Note: You can also add in Cauliflower into this preparation. Cut it into florets and toss it in along with the potato during the preparation. 

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