Apply a little salt, turmeric to the washed cauliflower and set aside. (this is an optional step that I have added as we do not like the vegetable too soft but I want the flavours.)
In the cooker or any heavy-bottomed pan heat the ghee add the jeera, pepper and bay leaf and stir till aromatic. You need not wait for long. It gets done in a jiffy.
Add the 2 sliced onions and fry till the onions become brown.
Meanwhile, in a small bowl add the ginger garlic paste with turmeric. Add about 1-2 tablespoon water and mix well set aside.
Add the ginger-garlic paste mixture you had made And sauté till ghee starts coming out.
Add the potatoes, salt and stir fry for 2-4 minutes.
Once the potatoes look a little done add the soaked rice plus 1-½ cups water.
Cook till the water reached to the height of the rice and bubbles a little.
I now added my cauliflower and carrot mixed very gently with a chopstick.
Cover with the lid. When I used my cooker I just waited for the whistle to just dance a bit (if you get my drift) or for the pressure to build then switched off the cooker. Cover and cook in an open pan till done.
While the Tehri is cooking in a kadhai heat the 4 tablespoon of ghee.
Add the sliced onions, stir and add a pinch of salt. Fry the onion till brown. Drain and set aside.
Meanwhile, your Tehri must be ready. Let it sit covered for about 5 minutes.
Open the pan and add the ghee in which you have fried the onions.
Make a salad of tomatoes, onions green chilli, lime, salt and coriander leaves mixed.
Serve Tehri garnished with fried onions, coriander leaves and tomato salad and Dal of your choice.