Allergens in Tehar: milk.
Ingredients
Quantities for 4.
- 300g, rinsed until the water runs clear Basmati Rice
- 4 tbsp Gheegenerous ghee is the point of tehar
- 1.5 tsp Turmeric
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 1 tsp Cumin Seeds
- 4 Cloves
- 1, bruised Black Cardamom
- 1 stick, 5cm Cinnamonoptional
- 2 Bay Leafoptional
- 2, broken Dried Red Chillioptional
- 1.5 tsp Salt
- 600ml 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
- Rinse the rice in four changes of water and soak it 20 minutes, then drain in a sieve for 10 minutes so the grains are damp but not wet.
- Measure the water exactly. Tehar should be dry and separate, not sticky, and there is no rescuing it once it is wet.
- Have the turmeric and hing measured into a small bowl together; the tempering takes under a minute.
Method
- Heat the ghee in a heavy pan over medium heat and add the cumin seeds, cloves, black cardamom, cinnamon and bay leaf.The cumin should sizzle and darken by a shade within 15 seconds, not sit silently.
- Add the broken red chillies and then the asafoetida; it will foam and smell savoury almost at once.Count three seconds and move on. Burnt hing tastes of nothing but bitterness.
- Stir in the turmeric off the heat so it blooms in the ghee without scorching, about 10 seconds.
- Add the drained rice and turn it gently in the yellow ghee for 2 minutes until every grain is coated and glossy.Use a flat spatula and fold rather than stir; soaked grains snap easily.
- Pour in the water, add the salt and bring to a hard boil.
- As soon as the surface water has been absorbed and craters appear, about 6 minutes, turn the heat to its lowest setting.
- Cover tightly and cook undisturbed for 12 minutes.No lifting the lid. If your lid is loose, weight it with a plate.
- Take off the heat and stand covered for a further 10 minutes.
- Fluff with a fork, lifting from the base, and serve hot with yogurt or a dry mutton dish.
Storage
Keeps 2 days refrigerated. Reheat covered with 2 tbsp water sprinkled over, on low heat for 6 minutes or in a steamer basket.
Nutrition Low estimate
One serving of Tehar (243 g) is about 395 calories, or 163 calories per 100 g.
Low protein: 6 g a serving, 6% of the calories
| Per serving243 g | Per 100 g | |
|---|---|---|
| Calories | 395 kcal | 163 kcal |
| Protein | 5.7 g | 2 g |
| Carbohydrate | 61.4 g | 25 g |
| of which sugars | 0.2 g | 0 g |
| Fibre | 1.4 g | 1 g |
| Fat | 13.6 g | 6 g |
| of which saturated | 8.1 g | 3 g |
| of which unsaturated | 4.7 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Kashmiri recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.