Beef Tehari Recipe

Tehari is an authentic Bangladeshi aromatic rice that packs a pleasant punch contributed by green chilies and curried beef. There are many versions of tehari, both vegetarian and non-vegetarian, in South Asia. However, Bangladeshi tehari is predominantly a rice dish that is always made with beef.


Beef Tehari Recipe - foodtastify

Ingredients: 


For rice -

  • Basmati/chinigura rice : 500 gram

  • Cardamom : 4 pieces

  • Cinnamon : 2 sticks

  • Salt : 3 teaspoons

  • Water


For marination -

  • Beef (cut into 1 inch pieces) : 1 kg 

  • Plain yogurt : ½ cup

  • Garlic paste : 1 tablespoon

  • Ginger paste : 1 tablespoon

  • Garam masala : 1 teaspoon

  • Coriander powder : 1 teaspoon

  • Poppy seeds paste : 1 teaspoon

  • Red chili powder : 1 teaspoon

  • Black pepper powder : ½ teaspoon

  • Lemon juice : 1 tablespoon

  • Salt : 1 teaspoon


Others - 

  • Milk : ½ cup

  • Ghee (clarified butter) : ¼ cup

  • Mustard oil : ¼ cup

  • Onion (thinly sliced) : 2 cups 

  • Green chili : 7-8 pieces

  • Nutmeg-mace powder : 1 teaspoon

  • Sugar : 1 teaspoon

  • Rose water : 2 teaspoons

  • Kewra essence : 2 teaspoons


Instructions: 

  1. In a bowl, add meat, yogurt, ginger-garlic paste, chili powder, salt, lemon juice, garam masala, pepper, coriander powder and poppy seeds paste. Marinate for 1 hour.

  2. Add oil in a pan and fry 1 cup of onion slices till golden brown. Keep them on a paper-towel and set aside.

  3. In a pan, heat mustard oil and add remaining sliced onions. Stirring continuously until onions are light golden brown.

  4. Add ginger paste-garlic paste and mix well.

  5. Add marinated meat, salt, coriander powder, cumin powder, red chili powder, nutmeg-mace powder and milk and mix thoroughly.

  6. Cook on high flame. Add three cups of water, bring it to a boil, reduce heat and cook covered until meat is almost cooked.

  7. Add garam masala powder and set aside.

  8. Before cooking rice, soak the rice for 20 minutes in water. Wash well and drain all the water.

  9. In a large saucepan, boil 800 ml water. Add rice, salt, cardamom and cinnamon sticks and cover and cook till rice is done 80%.

  10. Then add cooked meat pieces, fried onion, ghee, rose water, kewra essence, green chilies and lime juice.

  11. Slowly mix the rice and meat. Cover it and keep the heat to lowest. Wait for 45-50 minutes. Make sure your pan is heavy-bottomed or the rice will burn.

  12. After 45 minutes, switch off the heat and let the tehari stand for another 10 minutes.

  13. Transfer to a serving bowl and serve with salad and borhani.

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