• 
• 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.