Wash and soak the rice for 1 hour before you plan to cook.
Slice /mince the onions, tomatoes, ginger and coriander leaves.
Soak the peas in a cup of water. I find it helps them cook faster as well as retain some of that 'plump' look.
Heat ghee in the pressure cooker or thick bottomed pan.
Add all the whole spices and red chilli and sauté for 2 minutes on low flame
Add onions, sauté on low flame for 2-3 minutes till they begin to brown.
Add Ginger, sauté for 10 secs
Add tomatoes, sauté for 1 minute
Drain and add the peas. Stir.
Add the minced coriander leaves.
Add Bay leaf, stir.
Drain the rice and add.
Add salt to taste.
Add water, stir.
Pressure cook till 1 whistle on high and then simmer on low flame for 3-4 minutes
Turn off the stove and let the cooker release steam and open on its own so that the Tehri is nicely cooked.
It is best to move the cooker away from the hot gas ring once you switch it off, so that the rice cooks in its own steam, without burning and catching at the bottom of the pan.
Serve hot, with raita and with slices of brinjal marinated in turmeric and salt and deep fried.