Ingredients
- 700 g beef / mutton (1 1/2 lbs)
- 500 g pulao rice or fine rice basmati, chinigura , kali jeera, etc
- 1 cup finely chopped onion
- 8 green chilis
- 1 cup cooking oil
- 1 tbsp mustard oil
- 1/2 cup yogurt
- 2 tsp kewra water
- 2 cinnamon sticks
- 5 cardamom pods
- 2 bay leaves
- 4 whole cloves
- 1/2 tsp peppercorns
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp mace powder
- 1 tsp nutmeg powder
- 1 tsp red chili powder
- salt to taste
Instructions
- Cut the meat into small pieces.
- Grind cinnamon, cardamom, bay leaves, cloves, peppercorn and make them into powder.
- Add all the powdered spices, salt, ginger, garlic, yogurt, mustard oil with the meat and mix very well.
- Marinate for at least 30-60 minutes. For best results, marinate for 5-6 hours before cooking.
- While the meat is marinating, rinse and soak the rice (especially if it is Basmati rice) for at least 30-60 minutes.
- When the onions turn light brown, add chilis. Depending on how spicy you want, you can make slits on the chilis or use them whole. Add the marinated meat and mix well for 5 minutes. Cover and cook in low medium heat for about 10-15 minutes. The meat should release water and should cook in the same water. Keep an eye on the meat so that the water from meat does not evaporate in those 10-15 minutes and the meat does not burn.
- Warm oil in a pot and add onions. Add 1 cup of warm water, stir and cover. Cook over medium-low heat for 15 minutes until the meat is tender and the water has evaporated.
- Remove only the meat, leaving the oil and spices in the pot.
- Add rice to the oil and fry.
- Add 4 cups of warm water and salt. Mix well and cook for 5 minutes. When the rice starts bubbling, add the cooked meat and gently stir. Keep flame in low heat and cook for 10 minutes.
- Uncover, add Kewra water and stir very gently so that the rice do not break. Cover and cook in low heat for 15 minutes. Turn off the flame, stir the Tehari gently and leave it covered for 5-10 minutes.
- Serve warm with salad.
Notes
- Serve it hot because it will lose its flavor if it cools down. Serve with fresh salad or raita salad.
- This recipe will facilitate everyone to cook delicious tehari at their home in an easy way. Tehari is served as a main dish with green salad, pickles, and Borhany at various social events.
Nutrition
Serving: 100g | Calories: 593kcal | Carbohydrates: 55g | Protein: 30g | Fat: 28g | Saturated Fat: 15g | Sodium: 632mg | Potassium: 541mg | Sugar: 4g | Vitamin A: 4831IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 4mg
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