Tehri with raita and papad

Ingredients for 4 portions

• 300 gRice, basmati or other long-grain rice
• 250 gPotato, in large cubes
• 250 gCauliflower, in florets
• 1Onion, thinly sliced
• 1Tomato, chopped
• 2Green chillies, slit
• 2 tbspCoriander leaves, chopped
• 3 tbspMustard oil
• 2Bay leaves
• 1 tspCumin, seeds
• 4Cloves
• 2 gCinnamon, a 3 cm piece of stick
• 1 gCardamom, 3 green pods
• 3 mlBlack pepper, whole peppercorns
• 1 tbspGinger-garlic paste
• 1 tspTurmeric
• 1 tspRed chilli powder
• 2 tspCoriander powder
• 100 gGreen peas, fresh or frozen
• ≈ 600 mlWater
• 3 mlGaram masala
• to tasteSalt

On the side

• 400 gCurd, for the raita
• 3 mlCumin, roasted and ground
• 4Papads

Method

1. Wash the rice in several changes of water until it runs clear, then leave it to soak in fresh water.
2. Leave the rice to soak for 20 minutes while you get everything else ready, then drain.
3. Peel the potatoes and cut them into large cubes, cut the cauliflower into florets, slice the onion, chop the tomato and coriander leaves and slit the green chillies.
4. For the raita, dry-roast the cumin in a small pan until it darkens, then crush it. Whisk the curd smooth with the cumin and a pinch of salt and keep it cool.
5. Heat the mustard oil in the pressure cooker until it smokes, then lower the heat. Add the bay leaves, cumin seeds, cloves, cinnamon, cardamom and peppercorns and, when they sizzle, the onion. Fry until golden, about 5 minutes.
6. Add the ginger-garlic paste, green chillies and tomato and fry for 2 minutes. Stir in the turmeric, red chilli powder and coriander powder, add the potatoes, cauliflower and peas and fry for 3 minutes.
7. Add the drained rice and stir gently for a minute. Pour in the water, add the garam masala and salt and bring to the boil.
8. Close the lid and cook on medium heat for 1 whistle. Turn off the heat and let the pressure drop by itself.
9. Meanwhile, roast the papads one at a time over a low flame, turning them with tongs, until they blister and turn crisp.
10. Open the cooker, fluff the rice gently and scatter over the coriander leaves. Serve with the raita and papads.

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