Mili Jhuli Sabji Ki Tehri with @Del Monte India Olive Oil by Chef Ananya Banerjee

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Recipe -


Mili Jhuli Sabji Ki Tehri

Developed by Nawabs of Awadh, Tehri is a popular rice dish in Awadhi cuisine. Awadh was the traditional capital of Lucknow. Initially the tehri recipe was developed by substituting meat with potato. I am using a variety of vegetables along with potatoes and adding my own tweak to give it a distinct smoky flavour. Try this in your kitchen, it is rather easy to make if you follow my recipe step by step. Happy cooking!

Ingredients
Del Monte Extra Light Olive Oil
Bay leaves
Cumin seeds
Cloves
Garam masala powder
Chopped Onions
Green chilies
Ginger / garlic paste
Turmeric Powder
Cumin powder
Red chilli powder
Kasturi methi
Cauliflower florets
Chopped carrots
Beans
Green peas
Potatoes, cubed
Curd
Basmati rice, soaked overnight
Salt
Water
For smoky flavour
A piece of coal
Aluminium foil
For garnishing
Mint & coriander leaves
Method
Put Del Monte extra light oil in a pan & when oil is hot add Bay leaves, cumin seeds and chopped onions and saut
Fry till the onions till light brown
Add green chilies & ginger garlic paste and mix well
Add turmeric powder, coriander powder, cumin powder & red chilli powder and mix well
Add cauliflower florets, chopped carrots, beans, green peas & cubed potatoes and mix well
Add Curd and mix well with vegetables and spice mix
Stir & fry till the oil separates
Add the soaked Basmati rice and mix well
Add 2 measure cups of water and mix well
Add salt and mix well
Cover & cook for 15 minutes or more till the rice & vegetables are cooked
Burn a kaila or a piece of coal
Put the burning coal in an aluminium foil
Put a couple of cloves on the burning piece of coal
Drizzle some extra light olive oil on top
Close the lid so the rice gets the smoky flavour from the burning coal
Take the aluminium foil out and add garam masala powder on top
Also add kasturi methi. Always rub kasturi methi in your palm before adding so that it releases its flavour
Garnish with fresh mint and coriander leaves and serve with a bowl of raita