Tehari is a rice dish with cooked with meat and is usually made very spicy. Unlike birianis, Tehari is usually cooked with vegetable oil. No yogurt or cream is used in the cooking of it. A very common Tehari dish is one cooked with beef.
I present you one of my favorite Tehari recipes.
- Beef 1 kg (2 lbs)
- Onion paste – 1/2 cup
- Garlic paste – 2 tsp
- Red chili powder – 1 tbsp
- Turmeric paste – 1 tbsp
- Ginger paste – 2 tsp
- Cumin powder – 1 tbsp
- Coriander powder – 1 tbsp
- Salt – 3 tsp
- Onions – 2 medium, thinly sliced
- Cinnamon – 2 1/2 inch sticks
- Cloves – 8
- Cardamom – 4 pods
- Bay leaf – 1 medium
- Green chili – 6-8
- Oil – 1/2 cup (or less)
- Rice – 2 1/2 cup (preferably aromatics like Basmati or Kalojira)
- Cut beef into small pieces
- Simmer beef with the next 7 ingredients (pastes and powders) and 2 tsp of salt along with a cup of water until tender. This will be about 45 minutes to an hour. Stir occasionally to ensure that the spices do not stick to the bottom. You may add additional water if needed.
- In a large pan (large enough for all the rice and meet), fry the thinly sliced onions until almost golden brown.
- Add in the cinnamon, clove, cardamom and bay lead and fry an additional 4-5 minutes.
- Add in the previously cooked beef and fry over mediumheat until the oil floats to the top. Stir continuously.
- Add in the rice and fry an additional 5 minutes. Stir continuously.
- Add in 5cups of water, 1 tsp of salt and the green chili and bring to boil over high heat.
- As soon as it starts boiling, turn the heat to low. Give it a thorough stir to ensure no rice is sticking to the bottom. Cover and cook for 25 minutes.
- Enjoy with a Bangladeshi salad.