Subz ki Tehri

The Uttar Pradesh is just as diverse as its geography. Ranging from simple everyday fare to rich, elaborate banquets, the cuisine of Uttar Pradesh has absorbed and adapted a variety of cuisines to create and entire smorgasbord of wonderful dishes.. Many of the hindu communities  are staunch vegetarians and they have created a vast variety of vegetarian dishes ranging from the all time favourite puri-aloo ,  adn to savouries and different types of biryani...
Subz/vegetableTehri, a delicious one pot rice meal which originated in Uttar Pradesh.Its aromatic,filled with varied Masalas and lots of vegetables especially cauliflower and potatoes.

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Ingredients:

1. Potato: 1, cubed.
2. Carrot: 1, cubed.
3. Frozen or Fresh Peas: One handful.
4. Cauliflower: 3 or 4 florets.
5. Beans: 1 handful, chopped (optional).
6. Onion-1
7. Ginger: 1 inch, finely chopped.
8. Garlic: 6 cloves, chopped.
9. Kashmiri Chilli Powder: 1 tsp.
10. Coriander Powder: 1 tsp.
11. Turmeric Powder: 3/4 tsp 
12. Garam Masala: 3/4 tsp.
13. Basmati Rice: 2 cups (200 ml cup)
14. Hot Water: 5 cups
15. Juice of 1 Lemon
16. Salt: 1 1/2 tsp or as needed.
17. Ghee-1 cup
18. Jeera: 1/2 tsp
19. Cardaomom-4-5,crushed 
20. Saunf: 1/2 tsp (optional)
21. Mint Leaves To Garnish,Fried onion

METHOD:

• Wash and clean rice and keep it on a strainer. Heat ghee in a pressure cooker, add in jeera ,saunf and cardamom
• Add in the chopped onion, ginger and garlic, allow it to turn light brown.
• Add in the cubed vegetables ,cauliflower,carrot, peas, beans, and potato. Let them fry in the oil for 3 minutes on medium flame.
•  At this point keep water to boil in a separate saucepan.
• Now add in dry powders: Kashmiri chilli powder, coriander powder, turmeric, and garam masala powder to the fried veggies.Saute for couple of minutes,on low flame.
• Add the rice and mix well again on low flame for 3-4 mins.
• Add in the boiled hot water, salt, juice of one lime and mix well.
• Cover the cooker with its lid and take 2 whistle.
• Open cooker after 15 minutes, fluff the rice with a fork.
• Garnish with chopped mint leaves,fried onion and some roasted cashewnuts
•  Serve hot with plain curd or boondi raitha.