beef tehari

Beef Tehari
Beef Tehari

Beef Jhal (Spicy) Tehari

beef : 1 kg ( cut into small pieces)
onion kuchi : 1/2 cup
ginger paste : 1 table spoon
garlic paste : 1/2 tea spoon
chili powder : 1/2 table spoon
turmeric powder : 1/2 table spoon
coriander powder : 1/2 table spoon
cumin powder : 1/2 table spoon
black pepper powder : 1/2 tea spoon
bay leaves : 2 ta
darchini : 2-3 pieces
elach : 4-5
cloves : 3-4
green chili : 8 ti
oil ( preferably musturd oil) :1/2 cup
polao chal : 2 cup

prothome shob moshla r salt diye beef sheddho kore nite hobe.mangsho norom hole r pani shukiye gele namiye nite hobe.onno harite tel gorom kore prothome gorom moshla foron dite hobe. then peyaj add kore brownish na hoa porjonto bhajte hobe. then tejpata add kore mangsho add korte hobe. mangsho koshiye bhuna kore nite hobe.bhuna hoye ashle moshla theke mangsho tule alada kore rakhte hobe. chal dhuye pani jhoriye moshla te add korte hobe.2-3 min bheje 4 cup pani add korte hobe. ekbar fute uthle ektu nere tate mangsho add korte hobe.erpor green chili add kore 20 min khub olpo anch e lid diye rakhte hobe. chal sheddh hoye gele chula theke namiye prie 25 mins por lid uthiye felte hobe. now ready to serve with salad……:-)
Added by Aditi Dey
to the group “Bengali Recipe Exchange
from the album “Passion for Food”
Added December 9, 2009


Beef Tehari

Beef Tehari
This one’s relatively easy. It’s Siddika Kabir’s Tehari with some changes.
Cut beef into small pieces.
Put in onion, ginger, garlic, turmeric, chili, coriander and cumin pastes and mix.
Add salt. Put on stove with some water.
I cooked it for about an hour to soften the meat.

In a large pot, fry onion slices. Add cinnamon, bay leaves, cloves and cardamom. Add some cumin seeds and shahi jeera. Fry for a few minutes.

Add the meat with the spices and stir at high heat. After koshano, pick out the meat pieces and set aside.

Take basmati or kalojeera rice. Wash and soak in water for about 10mins, then drain.

Put the rice in the masala from the beef. Fry for a few minutes. Then add water (2cups for 1cup of rice). Add salt and rose/kewra water.
When the water comes to a boil, add the meat. Cover and cook on medium low heat for 20mins.
Slice 10 green chilies into halves lengthwise. Put the chilies on top of the rice and cover.
Keep on heat for 4-5 minutes more. Then turn off heat, but don’t remove cover for 25-30mins.
This aroma is the most important part of the tehari.