Spiced Potato & Cardamom Tehri

Steps

1. Rinse rice well at least thrice. Soak for about 15 to 20 mins. Later drain it and set aside.
2. While the rice soaks, wash and dice the vegetables.
3. Heat oil or in a pot or pressure cooker.
4. Add cumin, bay leaf, green cardamoms, black cardamoms, cloves and cinnamon.
5. When the cumin begins to splutter. add onions and green chili. Fry until the onions turn golden.
6. Add ginger garlic paste. Fry just for a min.
7. Lower the flame. Stir in coriander powder, red chilli powder, garam masala, cumin powder, turmeric and salt.
8. Add all the vegetables including tomatoes. Saute for 2 to 3 minutes on a medium heat.
9. Add the drained rice and mix gently. On a slightly high flame fry the rice for 2 mins. Occasionally stir & do not over do else the rice will break.
10. Pour water and mix well. Taste the water and add more salt if needed.
11. Bring the water to a boil on a high flame. Reduce the flame to low. Cook covered until the rice is fully cooked but not mushy.
12. If using a pressure cooker, cover the lid and cook for 1 whistle. The flame has to be medium. When the pressure drops, open the lid.
13. Add chopped coriander leaves. Gently fluff up the rice with a fork and mix the coriander leaves. Keep covered for 5 mins.
14. Serve veg tehri with raita and papad.
15. Perform all the steps on saute mode until you pour water to the steel insert of the Instant pot. Later cover the Ip and pressure for 5 mins. Release the pressure immediately after 2 mins. Fluff up with a fork.
16. If the rice is too dry on the top, fluff up well with a fork. Remove the steel insert from the Ip and keep covered for 5 mins.