Water-Smart Tehari Traditional Drain Method By Chef Manjit Gill
Tehari, a humble rice and seasonal vegetable preparation from North India, beautifully illustrates how cooking technique determines water use, nutrient retention, and sustainability. There are two classical approaches:
- Absorption Method – water is precisely measured and fully absorbed.
- Drain Method – rice is boiled in excess water, and the starchy water (mand) is separated.
Both methods are traditional. The difference lies in awareness.
Learn more:
Ingredients:
- 1 cup basmati rice
- 4–5 cups water for boiling
- 2 tbsp ghee or local cooking oil
- ½ cup potato cubes (washed, scraped, cut)
- ½ cup carrots
- ½ cup green peas
- ½ cup bottle gourd or seasonal vegetables (washed, scraped, cut)
- 1 tsp cumin seeds
- 1 tejpatta (bay leaf)
- 1 small piece of cassia (cinnamon)
- 2 cloves
- 2 green cardamoms
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1½ tsp rock salt (or to taste)
- 1 tsp grated ginger
- 1 tbsp chopped fresh coriander
Method:
Boil water.
Add washed rice; cook until 80% done.
Drain and collect the rice water (mand).
Prepare vegetable tempering separately.
Add drained rice; cook covered on low heat for 5–7 minutes (dum). This method produces lighter, separate grains and yields mand — a valuable by-product.
