TEHRI..

   CALL FOR TEHRI.(WALWE SUDEW TAHREEE HAAAAAW)

I am told that Kashmiri cuisine uses mustard oil. This I replaced with ghee. A lot of Tehri recipes use ginger garlic paste and potatoes. These I omitted totally in my recipe since I wanted to preserve the fragrance of saffron and get a bit of haldi (turmeric) flavour.

Saffron Rice (Tehri) Recipe; Kashmiri Saffron Rice (Tehri) Recipe
Preparation Time: 5 minutes
Cooking time: 25 minutes
Cooking Gizmos: Sauce Pan
Serves: 2-3
Stuff you need for Saffron Rice (Tehri)
what goes in? what kinds? how much?
Basmati Rice Good quality 1 Cup
Ghee 1.5 Tablespoon
Jeera (Cumin seeds) 1 Tablespoon
Dal Chini (Cinnamon Stick) 1 inch
Laung (Cloves) 2 No.
Haldi (Turmeric) 1/4 Teaspoon
Kesar (Saffron) I used a Spanish one 2 good pinches
Milk To soak saffron 2 Tablespoon
Water 2 Cups
Salt To taste
Process to make Kashmiri Saffron Rice (Tehri)
Soak saffron in warm milk till its mixed well.
Take one cup of good quality basmati rice and soak for an hour.
Heat ghee in a pan and season it with jeera, dal chini, and laung.
Add rice with two cups of water.
Add saffron and turmeric dissolved in milk
Bring to a boil and simmer till done.
Serve hot with rest of the Kashmiri dishes.

(MUNEEGULZAR)KASHMIRI