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Thursday, 28 August 2014

tangy peas & potato rice / allahabadi tehri


ingredients
 2 cups Basmati rice (wash and soaked in water for 30 min)
1/2cup fresh green peas
2 medium potatoes cut into cubes
1cup tomatoes chopped
 2 tablespoons oil
 1 onion chopped fine
 1teaspoon ginger & garlic paste
 2 teaspoon coriander powder/ pisa dhaniya
 1 teaspoon cumin/jeera
 1 tablespoon garam masala
1teaspoon turmeric /haldi
2 bay leaves
inch of cinnamon stick
1 black cardamom
2 green cardamom
4 cloves
1/2 teaspoon red chilli powder
Salt to taste
4 cup water
Method
 Heat a oil in a pressure cooker add bay leaves ,cloves ,cardamom, black cardamom,cinnamom, cumin seeds stir it a while then add chopped onion, stir it for 2 -3 min now add ginger & garlic paste saute it until the onions ,ginger &garlic paste turns light brown ,now add chopped tomato saute it for 2-3 min then add all dry masales ,peas& potato and mix well saute it for 2 min, now add rice (drain the waterthen add rice) salt to taste , mix all ingredients well pour 4 cup water ,Cover the led of pressure cooker and keet in on medium low flame cook it for 2 whistles (or depend on ur cooker )its take 15 min to cook ,,after whistles wait to cool down (10min.) Open it stir rice gently mix all garnish it with chopped green coriander leaves.ready to serve ,,,serve hot with raita enjoy Kritika's cuisine.

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