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Allahabad ki Tehri (Vegetable Pulao)

Here's how you make Allahabad ki Tehri (Vegetable Pulao)
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  • Servings: 6
  • Prep: 30m
  • Cook: 90m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 3.38 ounces oil (mustard oil, 100ml)
  • Cinnamon (2 sticks)
  • 2 bay leaves
  • 4 brown cardamoms
  • 8 green cardamoms
  • 8 to 10 black peppercorns
  • 8 cloves
  • 2 whole (16 ounces) yellow onions (chopped)
  • 1.76 ounces fresh garlic (50 grams, chopped)
  • 1.76 ounces fresh gingerroot (50 grams, chopped)
  • 3 to 4 green chillies, chopped
  • 2 tablespoons cumin seeds (ground)
  • 2 tablespoons coriander seeds (ground)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Asafoetida (1/2 teaspoon dissolved in water, heeng)
  • 5 boiled (2 pounds) potatoes, chopped
  • 3 whole (9 ounces) carrots, chopped
  • 3.52 ounces green string beans (chopped, 100 grams)
  • 3.52 ounces cauliflower (chopped, 100 grams)
  • Salt to taste
  • Curd (200 grams)
  • 2 1/2 cups basmati (14 1/2 ounces) dry rice
  • 6 cups vegetable stock
  • 1.69 ounce ghee (50ml)
  • Fresh coriander (bunch)
  • 1 lime
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a heavy bottomed pan, heat mustard oil and add in the cinnamon sticks, bay leaves, brown cardamom, green cardamom, peppercorn, cloves, onions, garlic, ginger and green chilly. Stir for 2-3 minutes.

  • Step 2: Add in the ground cumin and coriander seeds, turmeric powder, red chili powder, asafoetida water and cook the spices out for 5-6 minutes.

  • Step 3: Into the masala base, add boiled potatoes, chopped carrots, chopped green beans and cauliflower.

  • Step 4: Add salt as per taste. Cover and let it simmer for 15 minutes till the vegetables are about 75 percent cooked.

  • Step 5: Add in the curd and stir well to mix.

  • Step 6: Next, add in the pre-washed basmati rice and stir till the rice is evenly coated with the base.

  • Step 7: Add in the vegetable stock, cover and let simmer over a slow flame till the rice is cooked.

  • Step 8: Garnish with a drizzle of ghee, a sprinkle of fresh coriander and some lime juice.

We hope you enjoy this recipe!

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