Tehri- Vegetable Pulao

My Dad would make this vegetarian pulao every Sunday. I am not sure what the difference between vegetable pulao and tehri is; I use the two terms interchangeably. The pulao is characterized by the delicate taste and aroma of spices. The whole spices are sautéed gently in oil, imparting their aroma to the oil. When I was younger, I used to hate whole spices, but now I appreciate them. Rice being a very delicate medium takes on the flavors and fragrances of the spices very well and is a wonderful showcase to the magic of spices. Dad’s final touch of adding a tablespoonful of ghee to the end gave the tehri a wonderful aroma and complemented the spices very well.

2 bay leaves
1 clove
1 small piece of cinnamon bark
1 star anise
1 black cardomom
1 tspn zeera
2 cups basmati rice
1 cup frozen vegetables-like
carrots, peas, beans , corn, edamame
1 thai chilly- finely diced
1/2 tspn turmeric
1 1/2 tspn coriander powder
1/2 tspn red chilly powder
2 tspn salt
1/2 large potatoe
coriander leaves to garnish
2 cloves of garlic finely choppped
1 tbspn ghee
1 tbspn oil
1 onion - cut into thin rings

1. Wash the rice.
2. Add the oil to a pan. When hot add the bayleaves, cinnamom, cardomom, star anise. Add the zeera. Wait till it splutters
3. Add the onion and the potatoes which are finely cubed. Saute till onions and potato turn golden brown.
3. Add the vegetables and garlic.
4. Add the coriander powder, turmeric, chilly powder.
5. Cook for a minute.
6. Add the rice. Coat the rice with the spices.
7. Add four cups of water.
8. Cook uncovered till done. Check for salt and adjust.
9. Add ghee and coat the rice with ghee.
10. Garnish with coriander.
11. Serve with apple raita