Old Dhaka Style Tehari(Aromatic Rice Cooked with Beef or mutton) in Rajshahi

 

History of Tehari:

Tehari may be a yellow rice dish in Awadhi cuisine. It is such a cuisine in which Spices are added to cooked rice for flavor and color.

Actually it was originated or developed for the Hindu bookkeepers of the Muslim Nawab rulers in South Asia.

Tehri became more popular during the Second war when meat prices increased substantially and potato became the favored substitute in biryani.Still, after the meat prices settled, the dish remained popular because it began to be prepared with meats, green peas and potatoes and there's also variation with mixture of these three ingredients.

Reason Of popularity of Tehari:

Tehari is a significant Bangladeshi dish that packs a pleasing punch contributed by green chilies and curried beef. Bangladeshi tehari is predominantly a rice dish that's always made with beef. Generally authentic tehari is cooked with mustard oil.

The difference between biryani and tehari lies within the cooking method and therefore the fat content. For Biryani, rice, meat and potatoes are cooked separately mainly in ghee or drawn butter then layered during cooking. On the opposite hand, tehari is cooked with oil and therefore the cooked beef is added to rice and mixed together while cooking.

Tehari is full of flavors. Once you are trying , there'll be no turning back. I don’t need special occasions to organize this aromatic rice made with beef curry. Also, this is often my attend rice item once I have visitors over during a short notice. Usually, I even have shami kababs within the freezer and if I’m in luck, I’ll probably have some chutneys within the refrigerator. All i want is cook tehari, fry the kababs while the rice is cooking, prepare an easy salad and a grand meal is ahead of you. I hope you’ll provides it a try sometimes and savor the deliciousness.

Availibility in Rajshahi:

In Rajshahi there are many places to taste Tehari. But the taste is not same everywhere. Here I will mention few places where you can take authentic flavor of tehari.

1. Khan Tehari Ghor: This is the most renowned place for authentic Tehari in Rajshahi. Their slogan is "Rajshahite ek tukra puran Dhaka"

I am mentioning here their address, food price and opening time-

Address S R Plaza, Sonadighi more Rajshahi Facebook https://www.facebook.com/khanteherighor/ Mobile Number 01557-776321
Tehari Price: Full - 120/=, Half - 60/= Opening Time: Everyday 10:00 AM - 11:00 PM

Old Dhaka Style Tehari Recepie
PREP TIME
15 mins
COOK TIME
55 mins
TOTAL TIME

1 hour 10 mins

A biryani like fragrant Rice Cooked With Beef (Tehari). a really authentic and traditional meal from Bangladesh.

Recipe type: Main

Cuisine: Bangladeshi, Indian

Serves: 8-10

INGREDIENTS

1 teaspoon cumin

1 teaspoon coriander

2-3 stick of cinnamon, 2 inches each

3-4 green cardamom

5-6 black pepper

½ teaspoon nutmeg

½ teaspoon mace

¾ cup Mustard oil

1 cup Onion, sliced

2 lb Beef, small pieces

2 tablespoon ginger paste

2 tablespoon garlic paste

½ cup yogurt

2 bay leaves

6 cups water

1 cup milk

3 cups basmati or kalijeera rice

8-10 green chilies

Salt, consistent with taste

INSTRUCTIONS

Take cumin, coriander, cinnamon, cardamom, black pepper, nutmeg, mace and grind.

Wash the meat and drain all water.

Take the pot where tehari are going to be cooked. Heat oil on medium flame.

Add thinly sliced onion and saucé until fragrant and golden brown.

Add meat, ginger and garlic paste, yogurt, 1-teaspoon salt, bay leaves and therefore the ground spice.

Cook in less heat for about 25-30 minutes until beef is cooked and tender.

Stir the meat occasionally with little water.

Separate meat keeping the gravy and spices within the pan. put aside meat.

Add remaining water and milk to the pan and convey to boil. Add salt.

Add washed and drained rice and canopy . Once the water boils again, add the entire green chilies and cook in medium heat.

When rice is about half done, add the meat. Mix carefully in order that rice doesn't become smashed and cook covered in medium-low heat.

Turn off stove but keep on heat for 15-20 minutes before serving.

Serve with salad, kabab and chutney.

NOTES

Adjust chilies consistent with taste. don't slit the green chilies. The green chilies should only add flavor to the rice and not make it hot.

Feel free to substitute mustard oil with canola or vegetable oil .

It’s best to use a cooking pot that features a tightly fitted lid for tehari.

The easiest thanks to grind spices is to use a coffee mill .

You can cook tehari in 350 degrees Fahrenheit pre-heated oven for 15-20 minutes after adding the green chilies.