Bangladeshi Mutton Tehari is a delicious pilaf, a flavorful rice dish from Bangladesh made with special spices, fragrant rice, and tender mutton. It's a unique and delightful alternative to Biryani, perfect for savoring and sharing.
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Mutton Tehari!
Cooking is my happy place, but it can be a little nerve-wracking when you're cooking for a crowd of food lovers! That's how I felt during Durga Puja this year when I decided to make a large batch of Bangladeshi Mutton Tehari for my family and friends. I wasn't sure if everyone would enjoy it. Besides Mehebub and Pasta, my friends Mohamushkil Man and Indrajit Lahiri & Family; Mr & Mrs. Pikturenama, Anindya & Madhushree; and Madame Poutpretty Dolon were my taste-testers!
What is special about Bangladeshi mutton Tehari
Bangladeshi Mutton Tehari was a new recipe for me, one I didn't have any personal experience with. I've had Tehari before, but never the Bangladeshi version cooked by someone from Bangladesh.
Before trying mutton tehari recipe at home, I explored many online recipes, mostly for the popular Bangladeshi Beef Tehari. The result? Success! The happy faces of the kids enjoying the food said it all. My daughter Pasta, sampled all five versions (poor thing!). But seeing Pasta, Tugga, and Dhunchu happily eat their share made it all worthwhile!
Here's my recipe using a ratio of 1 kg of rice to 1.5 kg of mutton. If you're making a smaller batch, simply adjust the amounts to match.
While many Tehari recipes are quite similar, some cooks like to add curd, while others don't. Spice preferences also vary. My Bangladeshi Mutton Tehari recipe includes curd.
History of Tahiri
Tehari is originally from India, but there's a key difference: in India, it's typically made without meat. It's known for its yellow color, and the Hyderabadi version is especially well-loved. It likely emerged during World War II to cater to vegetarians, specifically Hindu residents of Hyderabad.
While Indian Tehari stands out for its yellow rice, in Bangladesh, it's a type of Biryani, usually made with meat. Beef Tehari is particularly popular in Dhaka.
The recipe I'm sharing is for Bangladeshi Mutton Tehari, but you can easily substitute beef for mutton if you prefer.
Bangladeshi Tehari - Pro Tips
A few things are important when making Bangladeshi Tehari. Traditionally, Bangladeshis use Kalojeera or Kalijeera rice for Tehari. However, since I couldn't find Kalijeera rice, I used good quality Basmati rice to make my Bangladeshi Mutton Tehari. Also, the meat should have some fat, as this adds extra flavor and keeps the dish moist. Make sure the meat pieces are smaller than those used in biryani (see the picture). This is actually a key difference between Bangladeshi Mutton Tehari and Bangladeshi Kacchi Biryani.
From what I've seen in various Bangladeshi Mutton Tehari recipes, not many spices are used. But remember, if you use less fat (oil and ghee), you might also lose some flavor. It can be a little tricky, but this flavorful rice dish is definitely worth making and enjoying!
Recipe Card
Bangladeshi Mutton Tehari
Ingredients
- 1.5 Kg Mutton smaller chunks; with fat
- 1 Kg Basmati/ Kalijeera Rice
- 750 g Onion
- 1.5 Tbsp. Ginger Paste
- 2 Tbsp. Garlic Paste
- 20 Green Chilli
- 200 g Sour Curd
- 1 Tsp. Black Pepper Powder
- 1 Tsp. Sugar optional
- 2 Tsp. Salt or to Taste
- 2 Tbsp. Milk Powder
- 400 ml Oil
- 3 Tbsp. Ghee
- 3-4 Drops Keora Water
Spice Mix/ Garam Masala for Bangladeshi Mutton Tehari:
- 2 inches Cinnamon
- 2 Black Cardamom
- 1 Nutmeg
- 4 strings Mace
- ½ Tsp. Sahi Jeera
- 10 Black Pepper
- 10 Clove
Instructions
- Wash Mutton chunks under running water and leave them aside.
- Wash Rice and soak it in water for 15 minutes.
- Drain the water from the rice after 15 minutes.
Onion:
- Now divide the Onion into three portions.
- Make a smooth paste of one portion of the Onion.
- Cut another portion thinly and leave aside for further use.
- Cut the remaining into thin slices to make the Onion crisp or "Piaj Beresta".
- Heat Oil in a deep bottom pan and fry the onion for 6-7 minutes or until it turns brown and crisp to make Onion crisp or "Piaj Beresta".
- Keep the Onion crisp aside as well.
Garam Masala:
- Take Cinnamon, Black Cardamom, Nutmeg, Mace: 3-4 strings, Sahi JeeraBlack Pepper and Clove and grind to make a coarse powder.*
- Whatever amount of Masala is prepared, the Tehari with 1 Kg rice and 1.5 kg meat requires 2 Tsp. full masala.
Bangladeshi Mutton Tehari, process:
- Take the Oil along with 1 Tbsp. Ghee in a deep bottom pan and heat properly.
- Now add Onion slice and Onion paste and cook till the onion turns Brownish in color.
- Add Ginger paste and Garlic paste along with 10 slit Green Chillies and cook till the spices leave the edges.
- Now add Sour Curd and mix thoroughly.
- Cook on low flame till curd mixes properly and oil separates.
- Add 1 Tsp. of Salt, Sugar, and Black pepper Powder.
- Now add 1 Tsp. of the Special Garam Masala prepared and mix.
- Add Mutton Chunks and, mix properly using a spatula.
- Start cooking on low flame without adding Water. Mutton will release water.
- Cover the pan with a lid and cook for around 30-40 minutes or till the mutton soften.
- Stir in between.
- Once the Mutton is cooked completely, keep on cooking on a high flame to reduce the water content. (refer to picture).
- Switch the flame off and give the cooked mutton a stand of 10 minutes.
- You will find, there is a lot of oil in the mutton.
- Strain the mutton and remaining gravy from the Oil.
- Take the Strained Oil in a Deep bottom vessel and heat it.
- Add Soaked rice and fry on low flame for 5-7 minutes till the granules look glossy.
- Add 1.5 Lit of Hot Water to the rice.
- Now mix Milk Powder with ½ Cup of Boiling water and add that too.*
- Mix using a spatula.
- Add 1-1.5 Tsp. of Salt.
- Cover the Vessel with a Lid and cook on a medium flame for around 15 minutes or till the rice is almost ⅔ done.
- Don't mix much while the process going on.
- Once the rice is soaked in ⅔ of the water, add Cooked Mutton and the remaining gravy.
- Add 1 Tsp. of the Special Garam Masala and 10 Slit Green Chilli.
- Lightly Mix everything and cover the pan with a lid.
- Now place a Tawa or Pan over lower heat and put the Vessel over the Tawa.
- Cook on low flame for 15 minutes without opening the lid.
- Switch the flame off and leave the Pot as it is for 10 minutes.
- Open the Lid and add Ghee, Keora Water Fried Onion Crisp and give the Bangladeshi Mutton Tehari a light mix.
- The water must be completely soaked by then.
- Serve Bangladeshi Mutton Tehari hot with a choice of sides.
Notes
- *Do not roast spices before making the Powder.
- * Instead of Milk Powder normal milk can also be used; however Milk Powder gives extra richness.
- I have used Vegetable Oil which can be replaced with Mustard Oil.
- You can add Vegetables such as Peas and Potato, even boiled egg too
Nutrition
Chicken Recipes
(to try with the Tehari)
- Chicken Kosha | Bengali Kosha Murgir Mangsho
- Dhaba Style Chicken Curry
- Dak Bungalow Chicken Curry aka Chicken Dak Bungalow
- Bangladeshi Chicken Roast | Biyebarir Chicken Roast | বাংলাদেশী বিয়েবাড়ির চিকেন রোস্ট
- Chicken Kosha | Bengali Kosha Murgir Mangsho
- Panch Phoron Murgi | Bengali Chicken Curry with Panch Phoron
- Doi Murgi | Kolkata style Doi Chicken | Bengali Curd based Chicken Curry Recipe
Mutton Recipes
(to try with the tehari)
- Keema Kaleji | Keema Kalija | Indian mutton mincemeat and mutton liver curry
- Nalli Nihari | Mutton Nihari Recipe | Gosht Nihari
- Joggi Barir Mangsho| Biyebarir Mutton Curry
- Bengali Mete Chorchori (Mutton Liver side with Potato chunks)
- Posto Mangsho (also known as Bengali Mutton Curry cooked with Poppy Seed Paste)
- Kosha Mangsho | Bengali Mutton Kasha
- Keema Matar (Mutton mincemeat cooked with green peas)
- Mutton Handi Kebab, an heirloom recipe from a small-town Kebab shop in West Bengal
- Gota Roshun diye Mangshor Jhol (Bengali Mutton Curry with Garlic Pod)
Similar Recipes
Have you tried the Bangladeshi Mutton Tehari Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. On Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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Here's the Perfect Bangladeshi Mutton Tehari Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Anamit Sen says
Can it be made with boneless chicken and 17-20 whole green chillies?
Debjani says
Yes; why not!