Bihari Aloo Matar Tehri

In a heavy pot or pressure cooker, heat the mustard oil until it smokes, which takes off its harsh edge. Turn the heat down straight away and let it cool for a moment.

Add the cumin seeds and bay leaf to the hot oil and let them crackle. Follow with the sliced onions and green chillies, and sauté steadily until the onions caramelize to a deep golden brown.

Add the ginger-garlic paste. Fry it over high heat for 60 seconds to cook off the harsh, raw notes.

1 min

Add the cubed potatoes, cauliflower florets and green peas. Stir-fry for 3-4 minutes, keeping it moving, so the flavoured oil coats every piece.

3–4 min

Integrate the chopped tomatoes alongside the highly active dry aromatics: turmeric, coriander powder, red chilli powder, and foundational salt. Braise this slurry mercilessly until total cellular collapse renders the tomatoes into a homogenous, bleeding mush.

Drain the soaked basmati thoroughly. Add the drained rice to the pan. Fold it through very gently, toasting the grains in the masala for 2 minutes without breaking them.

2 min

Pour in the measured water. Add the garam masala, stir once to combine, and bring it to a rolling boil.

If you are using a pressure cooker: close it and cook for exactly 2 whistles over steady medium heat. If you are using an ordinary pot: cover it tightly, turn the heat right down, and simmer for 15 minutes without lifting the lid, until all the liquid is absorbed.

15 min

Let the pressure release naturally. Fluff the bright yellow rice gently with a fork, scatter over fresh coriander and serve immediately.