Tehari (তেহারি)

Now there is no other worry. I have come here to remove all your thoughts from time to time. Among the delicious and all-delicious recipes among them, one is being given among them today. What is the favorite Tehri that is why you cannot and why it is not so much of a food Now look at this recipe I have given you and you also become the best Radhuni ...

Ingredients:

Beef- 1 kg

Bashmati rice- 1/2 kg

Ginger paste- 2 Tbs

Garlic paste-2Tbs

Onion paste- 2 Tbs

Onion (chopped)-1 cup

Yogurt- 1 Tbs

Cumin powder-2 ts

Garam masala powder- 1 ts

Red chili powder- 1/2 ts

Black pepper powder-1/2 ts

Nutmeg powder-1/2 ts

Green chili- 8-9 pieces or according to your taste

Cardamom-2 piece

Cinnamon- 2 piece

Clove- 2 piece

Bay leaf- 2 piece

Sugar- 1Tbs

Milk-1 cup

Oil- 2/3 cup

Ghee/ Clarified butter- 3 Tbs

Salt-2 ts or according to your taste

Water-approximately 3 cup

Procedure:

Cut beef to a small size like 1 inch cube, clean and wash it well and keep draining water for 5 minute.

Take beef in a bowl and add yogurt, all paste ingredients (ginger, garlic, and onion), powder masala (cumin, red chili, black pepper, nutmeg, garam masala), 3 piece green chili and 1 ts salt, and mix it well.

Now pour oil in the pressure cooker and heat it to a medium heat. Add whole masala (cardamom, cinnamon, clove, bay leaf) and chopped onion and fry until onion turns to golden brown color.

Add marinated beef and stir well. Stir it occasionally until oil start to separate from masala. Add 1/2 cup of water and bring it to a boil, then close the lid and keep it to medium heat for almost 10-12 minutes or 5-6 whistle come out.

Then take out the pressure cooker from the heat to go down the pressure.

Now take a medium large pan, pour 3 cup of water and bring it to a boil. Then add milk, 1 ts salt, sugar, washed rice and rest of the green chili. Then cover it.

Make rice 50% done, then add all the cooked beef with gravy, mix well. Turn the heat to medium low and cover the pan with lid for 5 minute. Then stir the rice again carefully, spread the ghee on the top, cover the pan and keep it on the low heat for around 25-30 minutes. Try to use lid without any hole and cover the pan well. If you want you can seal the lid with flour dough.

Take out the pan from the heat. Uncover it, mix carefully, then spread some fried onion on top of it and serve your tehari hot.