Mili Juli Sabzi Ki Tehri with ‪@DelMonteIndia‬ Olive Oil by Chef Ananya Banerjee - Restaurant style

MadeWithDelMonte #DelMonte #tehrirecipe #DelMonteOliveOil #chefananyabanerjee Follow Del Monte India YouTube -    / delmonteindia   Instagram -   / delmonte_in   Follow Chef Ananya Banerjee on: Instagram:   / chefananyabanerjee  . Facebook:   / chefananyabanerjee   Recipe - Mili Jhuli Sabji Ki Tehri Developed by Nawabs of Awadh, Tehri is a popular rice dish in Awadhi cuisine. Awadh was the traditional capital of Lucknow. Initially the tehri recipe was developed by substituting meat with potato. I am using a variety of vegetables along with potatoes and adding my own tweak to give it a distinct smoky flavour. Try this in your kitchen, it is rather easy to make if you follow my recipe step by step. Happy cooking! Ingredients Del Monte Extra Light Olive Oil Bay leaves Cumin seeds Cloves Garam masala powder Chopped Onions Green chilies Ginger / garlic paste Turmeric Powder Cumin powder Red chilli powder Kasturi methi Cauliflower florets Chopped carrots Beans Green peas Potatoes, cubed Curd Basmati rice, soaked overnight Salt Water For smoky flavour A piece of coal Aluminium foil For garnishing Mint & coriander leaves Method Put Del Monte extra light oil in a pan & when oil is hot add Bay leaves, cumin seeds and chopped onions and sauté Fry till the onions till light brown Add green chilies & ginger garlic paste and mix well Add turmeric powder, coriander powder, cumin powder & red chilli powder and mix well Add cauliflower florets, chopped carrots, beans, green peas & cubed potatoes and mix well Add Curd and mix well with vegetables and spice mix Stir & fry till the oil separates Add the soaked Basmati rice and mix well Add 2 measure cups of water and mix well Add salt and mix well Cover & cook for 15 minutes or more till the rice & vegetables are cooked Burn a ‘kaila’ or a piece of coal Put the burning coal in an aluminium foil Put a couple of cloves on the burning piece of coal Drizzle some extra light olive oil on top Close the lid so the rice gets the smoky flavour from the burning coal Take the aluminium foil out and add garam masala powder on top Also add kasturi methi. Always rub kasturi methi in your palm before adding so that it releases its flavour Garnish with fresh mint and coriander leaves and serve with a bowl of raita