Wash and soak 2 cups of basmati rice in 4 cups of water for 30 minutes.

In a pan, heat 1/2 tbsp mustard oil and pan fry 1.5 C each of cauliflower florets and potato wedges along with a pinch of salt. Let them toss around for a couple of mins only; do not brown. Keep aside.

In the same pan, heat a tbsp ghee and add the drained rice. Toast it for a couple of minutes on medium flame. This step results in a delicious and indulgent Tehri.

In a pressure cooker, heat 3-4 tbsp mustard oil till smoking hot. Lower the flame and thereafter, add 1 tsp cumin and 1 bay leaf. Stir.

Now add 1 large finely sliced red onion and sauté till light golden brown. Add a green chili slit lengthwise. To this now add the potatoes & cauliflower and give it a mix.

Now add the dry spices - 1 tsp turmeric powder, 1/2-1 tsp red chili powder, 1 tbsp coriander powder and give everything a good mix.

Drain the rice and transfer to the pressure cooker along with 3C water (basically 1.5 times of the portion of rice); add salt to taste and give it a gentle mix.

Optional - feel free to add more veggies like chopped carrots, beans, and/ or peas.

Add a teaspoon of homemade garam masala at this stage. Close the lid and pressure cook on a medium flame for 1 whistle, only.

Open only when the pressure is released, garnish with fresh coriander leaves and 1 tbsp of ghee.

Serve hot with coriander chutney, some papad, and raita.