Ingredients

---

For Tehri:

1 tbsp Ghee / Clarified Butter

 1 tsp Black Peppercorns

1 tsp Cumin Seeds

2/3 Bay Leaves

1 cup sliced Onions

1 tbsp Ginger – Garlic Paste

1 tsp Turmeric Powder

1 tbsp Water

1 bowl diced Potatoes

1 bowl Cauliflower Florets

Salt to taste

1 glass Rice – soaked for 1 hr

1 & 1/2glass Water

For Chutney:

½ cup chopped Onions

½ cup Blanched and deskinned Tomatoes

Some chopped Green Chillis

Handful chopped Coriander Leaves

1 tbsp Lemon Juice

1 tsp Red Chilli Powder

 Salt to taste

For Barista:

2 tbsp Ghee

1/2 cup sliced Onions

Method

• Take a pan, put some ghee.
•  Then add the whole spices and stir a bit.
• Then add onions and fry till it is slightly brown.
• Now take a small bowl put some ginger-garlic paste, some turmeric powder, and water and make a nice paste.
• Once the onions turn light brown, put this paste and let it cook for a while.
• Cook the mixture until the strong fragrance of ginger and garlic goes away.
•  Now add potatoes, cauliflower, and salt. Stir everything well.
•  Now put the soaked rice and mix everything.
•  Add some water and then cover the lid to boil everything well on low flame.
• After a few minutes, open the lid and check the tehri.
•  Once the water is absorbed and the rice is cooked turn off the flame.
•  Add the barista and some ghee from the top and cover the lid.
•  Now take a serving plate, Put the Tehri, garnish with some more barista and serve it along with the chutney. Enjoy!

For Chutney:

• Mix  ½ cup chopped Onions, ½ cup blanched and deskinned Tomatoes, some chopped Green Chillies, handful chopped Coriander Leaves, 1 tbsp Lemon Juice,1 tsp red chilli powder and mash it with the backside of a spoon.
• Your chutney is ready.

For Barista :

• Take a pan.
• Put some ghee and then add the onions.
• Fry it till it turns golden brown.
• Once the onions are brown take them out from the pan and keep them aside.

  ---