A Flavorful Rice delicacy from the neighboring country, Bangladeshi Mutton Tehari is worth making and cherishing. A very different take on Biryani it is
- Mutton: 1.5 Kg (smaller chunks; with fat)
- Basmati/ Kalijeera Rice: 1 Kg
- Onion: 750g
- Ginger Paste: 1.5 Tbsp.
- Garlic Paste: 2 Tbsp.
- Green Chilli: 15-20
- Sour Curd: 200g
- Black Pepper Powder: 1 Tsp.
- Sugar: 1 Tsp. (optional)
- Salt: to Taste
- Milk Powder: 2 Tbsp.
- Oil: 400 ml
- Ghee: 3 Tbsp.
- Keora Water: 3-4 drops
Spice Mix/ Garam Masala for Bangladeshi Mutton Tehari:
- Cinnamon: 2"
- Black Cardamom: 2
- Nutmeg: 1
- Mace: 3-4 strings
- Sahi Jeera: 1/2 Tsp.
- Black Pepper: 8-10
- Clove: 8-10
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2017/10/Untitled-18.jpg"][/url]
- Wash Mutton chunks under running water and leave aside.
- Wash Rice and soak in water for 15 minutes.
- Drain the water from rice after 15 minutes.
- 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 slice to make Onion crisp or "Piaj Beresta".
- Heat Oil in a deep bottom pan and fry the onion for 6-7 minutes or until those turn brown and crisp to make Onion crisp or "Piaj Beresta".
- Keep the Onion crisp aside as well.
- 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 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 in 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 mutton soften.
- Stir in between.
- Once the Mutton is cooked completely, keep on cooking on high flame to reduce the water content. (refer picture).
- Switch the flame off and give the cooked mutton a stand of 10 minutes.
- You will find, there are lots of oil with 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 in 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 1/2 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 medium flame for around 15 minutes or till rice is almost 2/3 done.
- Don't mix much while the process going on.
- Once the rice soaked 2/3 of the water, add Cooked Mutton and 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 side.
*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
- Prep Time: 20 mins
- Cook Time: 90 mins
- Category: Main
- Cuisine: Bengali