Aloo ki Tehri
the one-pot turmeric rice and potato dinner every Lucknow household falls back on
Allergens in Aloo ki Tehri: milk.
Ingredients
Quantities for 4.
- 1.5 cups (300g), soaked 30 minutes and drained Basmati Rice
- 3 medium (about 400g), cut into 3cm chunks Potato
- 1/2 cup, fresh or frozen Peasoptional
- 1 large, finely sliced Onion
- 3 tbsp Gheemustard oil works and is more everyday
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 3 Cloves
- 3 green Cardamom
- 1 piece, 2cm Cinnamon
- 1 tsp Turmeric
- 1.5 tsp Coriander Powder
- 2, slit Green Chilli
- 1 tbsp, julienned Ginger
- 1/2 tsp Garam Masala
- 3 tbsp, chopped Coriander Leavesoptional
- to taste Salt
- 3 cups (720ml), hot Water
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the rice 30 minutes and drain it well in a sieve for 10 minutes. Wet rice clumps in the pan.
- Measure the water exactly. Tehri is cooked by absorption, so 1 part rice to 2 parts water by volume, no guessing.
- Cut the potatoes just before cooking and keep them in water so they do not brown.
Method
- Heat the ghee in a heavy pot and crackle the cumin, bay leaf, cloves, cardamom and cinnamon for 30 seconds.
- Add the onion and fry 8 minutes over medium heat, until evenly golden brown.
- Add the ginger and green chillies, fry 1 minute, then the potato chunks. Fry 5 minutes until their edges pick up colour.Browning the potato now keeps the pieces intact later instead of crumbling into the rice.
- Stir in the turmeric, coriander powder and salt with 2 tbsp water and cook 1 minute.
- Add the drained rice and peas and turn everything over gently for 2 minutes, until every grain is coated and glossy.Use a flat spatula and fold. Stirring hard breaks the soaked grains.
- Pour in the hot water, bring to a rolling boil, then taste for salt and let it boil uncovered 4 minutes until the water level drops to the rice.
- Cover tightly, drop the heat to the lowest setting and cook 12 minutes without lifting the lid.
- Take off the heat, sprinkle over the garam masala, and rest covered 10 minutes before opening.The rest is not optional. The grains finish steaming and firm up in these ten minutes.
- Fluff with a fork, fold in the coriander leaves and serve with plain yogurt and a raw onion salad.
Storage
Keeps 2 days refrigerated. Reheat by sprinkling over 2 tbsp water and steaming covered on low for 6 minutes; microwaving dries the grains.
Nutrition Medium estimate
One serving of Aloo ki Tehri (441 g) is about 481 calories, or 110 calories per 100 g.
Low protein: 10 g a serving, 8% of the calories
| Per serving441 g | Per 100 g | |
|---|---|---|
| Calories | 481 kcal | 110 kcal |
| Protein | 9.6 g | 2 g |
| Carbohydrate | 86.5 g | 20 g |
| of which sugars | 3.9 g | 1 g |
| Fibre | 5.9 g | 1 g |
| Fat | 10.8 g | 2 g |
| of which saturated | 6.2 g | 1 g |
| of which unsaturated | 4.0 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.