Spiced and Achari Masala Tehri

 Tehri, a beloved North Indian one-pot rice dish, is known for its deep spices and warm yellow hue.  Pair it with raita, salad (especially raw onions), and achar for the full experience.

Ingredients:

• 1 cup basmati rice (soaked for 30 mins)

• 2 tbsp mustard oil or any preferred oil

• 1 bay leaf

• 1 small cinnamon stick

• 3–4 cloves (laung)

• 4–5 black peppercorns

• 1 tsp cumin seeds

• 1 green cardamom

• 1 black cardamom

Aromatics & Base:

• 1 medium onion (sliced lengthwise like in pulao – julienne or thin vertical slices)

• 1 tbsp ginger garlic paste

• 1-inch piece fresh ginger, julienned

• 2 green chilies (slit)

Spice & Flavor:

• 1 tbsp curd (dahi)

• 1 tsp achar masala (any tangy pickle masala)

• Juice of ½ lemon

• 1 chopped tomato (not puree)

• 1 tsp red chili powder

• 1.5 tsp coriander powder

• ½ tsp turmeric powder (enough for good Tehri color)

• 1 tsp cumin powder

• ½ tsp saunf (fennel) powder

• 1 tsp garam masala

• Salt to taste

Add-ins (optional):

• ½ cup green peas

• OR boiled kala chana/safed chana/kali dal

• (Potatoes can also be used but I personally skip them)

Method:

1. Heat the Oil
   In a pressure cooker, heat mustard oil until slightly smoky. Add bay leaf, cinnamon, cloves, black pepper, green and black cardamom, and cumin. Let them sizzle.

2. Add the Onions
   Add thinly sliced onions (pulao style) and sauté until golden brown. If needed, turn off the flame briefly while adding next ingredients to avoid burning.

3. Build the Masala Base
   Add ginger garlic paste, julienned ginger, curd, achar masala, lemon juice, chopped tomatoes, slit green chilies, and all the dry spices: red chili, coriander, turmeric, cumin powder, saunf powder, garam masala, and salt.

4. Cook the Masala
   Mix everything well and cook on medium heat, covering it for a few minutes. The spices and tomatoes should blend into a thick, rich masala.

5. Add Optional Veggies/Legumes
   If using peas, chana, dal, or potatoes, add them now and sauté for 2–3 minutes with the masala.

6. Add Rice & Water
   Drain the soaked rice and add it to the cooker. Mix gently so the rice is well coated. Add water (typically 1.5–2 cups depending on rice type), check salt, and close the lid.

7. Pressure Cook
   Cook for 1 whistle on medium-high, then turn off the gas and let the pressure release naturally.

8. Final Touch
   Fluff the rice gently, garnish with fresh coriander, and serve hot.

Serving Suggestions:

Serve Tehri hot with:

• Fresh onion salad

• Thick curd or raita

• Mango or mixed pickle (optional if your Tehri already has an achari flavor)