• Rinse rice well at least thrice. Soak for about 15 to 20 mins. Later drain it and set aside.
• While the rice soaks, wash and dice the vegetables.
• Heat oil or in a pot or pressure cooker.
• Add cumin, bay leaf, green cardamoms, black cardamoms, cloves and cinnamon. 
• When the cumin begins to splutter. add onions and green chili. Fry until the onions turn golden.
• Add ginger garlic paste. Fry just for a min.
• Lower the flame. Stir in coriander powder, red chilli powder, garam masala, cumin powder, turmeric and salt.
• Add all the vegetables including tomatoes. Saute for 2 to 3 minutes on a medium heat.

How to Make Tehri

• 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.
• Pour water and mix well. Taste the water and add more salt if needed.
• 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.
• 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.
• Add chopped coriander leaves. Gently fluff up the rice with a fork and mix the coriander leaves. Keep covered for 5 mins.
• Serve veg tehri with raita and papad.

Instant Pot Tehri

• 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.
• 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.