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Posted by on Jun 19, 2012 in Beef Recipes, Meat Recipes, Mutton Recipes, Rice | 15 comments

Tehri

Tehri
By Rownak Jahan,
June 19, 2012Prep Time: 15 minutes
Cook time: 100 minutes
Yield: 4-6

 

Ingredients:

For Meat:

• 1 kg beef/ mutton(small curry cut)

• 1 large onion sliced

• ½ cup yogurt

• 1 and ½ tablespoon ginger paste

• 1 tablespoon garlic paste

• 1 teaspoon coriander powder

• ½ teaspoon nutmeg powder

• ½ teaspoon white pepper powder

• 5-6 clove

• 3 cardamom pods

• 2″ cinnamon stick

• 1 bay leaf

• 4 green chillies

•1/2 cup oil / ghee(mustard oil preferable but you can mix  match vegetable oil + mustard oil or vegetable oil + ghee)

• Salt to taste

 

tehri-meat

 

For Rice:

• 3 and ½ cups rice (basmati/ kalijeera) 600-700 grams

• 1 and ½ cup milk powder

• 10-12 green chillies

• 1 tablespoon sugar

• Salt

• ¼ cup clarified butter/ ghee

• 1 tablespoon kewra water

How to make:

1. Wash the rice and put in a strainer.

2. Marinate meat with all ingredients except onion and 8 clet it sits for at least 30 minutes.

3. Heat the heavy bottom sauce pan with oil and add onion. Fry onion till it becomes light golden.

4. Add meat and cook it till oil comes out.

5. Add 4 cups water and cook it till meat becomes tender and water dries up.

6. Remove meat from gravy and add 5 cups of water, sugar, salt and milk powder.

7. When it comes boiling point, add rice.

8. Cook the rice 10 minutes medium high heat under closed lid and add meat, chillies and clarified butter/ ghee.

9. Cook it on low heat about 15-20 minutes under closed lid and add kewra water.

10. Stir it and remove from heat.

11. Serve Tehri hot.

 

Rownak Jahan

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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15 Comments

  1. Tehri used to be my staple food while studying at DU back in 90’s. Still I did not know how to cook this. I will give this a try.

  2. Real life changer, all your recipes, thanks rownak

  3. Salam Apa,

    Step 2. …….sits for at least 30 Hour

    Is it correct?

    Thank you.

    • What do you mean by Step 2? Cooking rice will take about 30 minutes …not 30 hours!!!!!!!

  4. Under ‘How to make:’

    2. Marinate meat with all ingredients except onion and let it sits for at least 30 hour.

    Thank you.

    • Thanks.Definitely it will nt be hour. I fix that. hope it help now.

      • Thanks. This will be my first try of Tehari and on my New born daughter’s Akikah day (Actual one taking place in Bangladesh)

  5. People often add too much salt in their recipes without realizing it until it’s too late, but do not worry. There is a way to fix this! Add two peeled and chopped raw potatoes to the dish, and then allow it to simmer for around 15 minutes. The potatoes help absorb the extra salt. For a dish that is tomato-based, just put a few more tomatoes in and let them cook until they’re tender. These will dilute the extra salt.,..

    Have a good week

  6. If we like to use oven to finish this dish, what would be the process? I am guessing after step 8 we will have to put the rice on oven. Any info on timing and temperature would be appreciated.

    • Sorry for late reply. Preheat oven 150˚C or 300˚F and bake for 1 hour. Thanks.

  7. Hi,I am fairly new to cooking…Is the 3.5 cup of rice is equivalent to 875 gram(250×3.5)of rice? ..That seems a lot of rice for the recipe..Thanks

    • Depend on rice(vary rice to rice)1 cup rice about 200 grams. I will prefer this recipe with 600-700 grams rice. Thanks.

  8. Thank you so much for sharing such wonderful recipes. I have just started making them and am loving them already.

  9. Hi Apu,

    It is my first time cooking this so I wanted to know what is better to use, basmati rice or kalijeera rice? Doesn’t the amount of water depend on what kind of rice we use?

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