Allahabadi Tehri

Mustard Oil = 100 ml

Cinnamon = 2 sticks

Bay leaves = 2

Brown Cardamom = 4

Green Cardamom = 8

Black pepper = 8-10

Cloves = 8

Onions = 2 (Chopped)

Garlic = 50 gm (chopped)

Ginger = 50 gm (chopped)

Green Chilies = 3-4 (chopped)

Cumin Seeds = 2 tbs

Coriander Seeds = 2 tbs

Turmeric Powder =1/2 tsp

Red Chili Powder = 1/2 tsp

Heeng = 1/2 tsp

Potatoes = 5 (boiled and chopped)

Carrots = 3 (chopped)

Green Beans = 100 gm

Cauliflower = 100 gm

Curd = 200 gm

Basmati Rice = 2 1/2 Cups

Vegetable Stock = 6 Cups

Ghee = 50 ml

Bunch of fresh coriander

1 lime

Salt to taste

Methods of Preparation

Take a pressure cooker put oil in it to heat up, add bay leaves, cinnamon sticks, green cardamom, brown cardamom, cloves, peppercorn, onions, garlic,ginger and green chilly. Saute for 2-3 minutes.

Add ground coriander seeds and ground cumin seeds, turmeric powder, red chili powder, heeng and cook the spices for 5-6 minutes.

Now add chopped potatoes, chopped carrots, chopped green beans and cauliflower.

Add salt according to taste. Cover it and cook for 15 minutes.Then add curd and stir it well to cook.

Then add basmati rice and stir it wwell till rice mixed with vegetables and masala.

Now add vegetable stock, put the lid cook it over low flame and bring 2-3 whistle of pressure cooker.

Garnish with drizzle ghee or butter,coriander leaves and lime juice and serve hot.