Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Tudkiya bhath is a savory rice dish of Himachal Pradesh and Punjab, described in many versions. It is a one-pot meal of basmati rice cooked with potatoes, peas, ginger and whole warming spices in ghee. Recipes vary by family and region. Himachali food is often described as hearty mountain cooking, built on wheat, rice, lentils, yogurt, ghee and warming whole spices, with a feasting tradition called dham. Read more in Indian regional cuisines.
It is usually served with plain yogurt or raita and a pickle.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.
Photo credits: Photo 1: Pixel Senses on Pexels; Photo 2: Loren Castillo on Pexels; Photo 3: Loren Castillo on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Tudkiya Bhath (Himachali Spiced Vegetable Rice)
Description
Tudkiya bhath: a Himachali-style spiced vegetable rice with potatoes, peas, ginger and whole spices, cooked in ghee. A comforting one-pot meal served with raita.Ingredients
For the rice
To serve
Instructions
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Rinse the rice and soak for 30 minutes. Drain well.
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Heat the ghee in a heavy pot and add the cumin, cloves, cardamom and cinnamon. Fry for 30 seconds.
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Add the onion and ginger and cook until golden, about 6 minutes. Add the potatoes and turmeric and cook for 3 minutes.
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Add the rice, peas and salt and stir gently for 1 minute.
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Pour in the water, bring to a boil, then cover and cook on low heat for 15 minutes until the rice is tender and the water is absorbed.
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Rest for 5 minutes, fluff with a fork and serve with yogurt.
