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Cooking Time: 25 Minutes
Preparation Time: 20 Minutes
Total Serves: 4

Contents

  1. The Ingredient List
  2. The Easy Steps

The Ingredient List

  • MAGGI Magic Cubes Vegetables - 2 Pieces (Crumbled Nicely)
  • Long Grain Dehradun Fragrant Basmati Rice - 1 Cup
  • Soya Nuggets - ½ Cup
  • Cottage Cheese Cubes - 150 Grams
  • Mix Vegetables (Cauliflower, Carrot, Beans, Peas, Ivy Gourd, Potato) - 2 Cups (Chopped Roughly)
  • Onions - 1, Big (Sliced)
  • Tomato - 1, Big (Sliced)
  • Ginger, Garlic & Green Chilli Paste - 2 Teaspoons
  • Whole Spices Cinnamon - 1 Inch
  • Star Anise 1
  • Black Peppercorns - 4-5
  • Cloves - 4
  • Green & Black Cardamom 1 Piece (Crushed)
  • Cumin & Fennels Seeds - 2 Teaspoons
  • Turmeric Powder - ½ Teaspoon
  • Red Chilli Powder - 1 Teaspoon
  • Cumin & Coriander Powder - 2 Teaspoon
  • Pepper Powder - ¼ Teaspoon
  • Garam Masala - 2 Teaspoon
  • Salt - To Taste
  • Coriander Leaves - Finely Chopped (For Garnish)
  • Oil - ¼ Cup
  • Water - 1½ Cups

The Easy Steps

  1. Wash and soak the soya nuggets in warm water for 20 mins.
  2. Wash and soak the basmati rice for 10 mins.
  3. In a pressure cooker, add 4 tablespoons of oil and roast the chopped mix vegetables till about 7 mins on medium flame till nice aroma of vegetables is release.
  4. Drain the water out of soya nuggets and squeeze the excess water out.
  5. In the same cooker, add the soya and paneer roast for 5 mins on slow flame.
  6. Add the remaining oil to the cooker, add cumin and fennel seeds along with the whole spices fry for 3 mins till the aroma comes in the oil.
  7. Add the sliced onions along with the ginger-garlic green chilli paste roast sautéed it for 4 mins.
  8. Add the sliced tomatoes and cook till the tomatoes become soft.
  9. Add 4 tablespoons of water, crushed MAGGI Magic Vegetable Cube along with all the dry spice powder and mix well. Let the masala cook for 4 mins, cover, and cook.
  10. Add the roasted mix vegetables along with cottage cheese and soya mix everything nicely cover and cook for 3 mins.
  11. Drain the water from the rice and add the same in the cooker mix thoroughly.
  12. Add ½ cups of water in the cooker along with salt to taste mix everything well. Cover add the cooker lid cook the same for 2 whistles.
  13. Let the cooker cool down.
  14. Once the cooker repressures, use a fork to separate the rice gently and garnish it with finely chopped coriander leaves.
  15. Serve the pahadi style tehri pulav along with raita, curd or MAGGI tomato sauce & enjoy.