Tehari

Cook the beef first. Heat the pan & then put 1/2 cup oil, add 4 bay leaf, 4 pieces cinnamon, 5 pieces cardamom, then add 1 cup sliced onion, stir them till light brown, then add 2 1/2 tsp Ginger paste, 1 and 1/2 tsp Garlic paste, 1 tsp cumin powder, 2 tsp coriander powder, 1/2 tsp Black pepper powder, 1/2 tsp Red chili powder, 1/2 tsp Nutmeg powder, keep stirring & then put 1 kg beef & stir for 5 minutes, then add 1 cup curd & salt to taste & cover them for 5 minutes. Then add some water & cook until the beef is done (there will be no juice). Pour 1 tsp Sugar & leave the beef for 2 minutes on heat & then turn the heat off. Your beef is done.

Now take 1/2 kg potatoes & boil them in salt water for 5 minutes. Add a pinch of saffron color to potato & deep-fry them till they become light brown. Then turn off the heat & keep that potatoes aside.

Now cook your Polau. Heat the pan & pour 3/4 cup ghee on pan. Then add 3 tejpata, 4 elach, 4 darchini, and 1 tblsp ginger paste, stir & add 1 kg Basmati rice & 1 tblsp Salt (to taste) & keep stirring for 3 minutes & then add 5 cup hot water. Add 5 green chili & cover. Simmer them for 18-20 minutes. Before taking out the polau from heat, add 1/4 cup milk & 1/2 tsp sugar & leave that for 2 minutes & turn off the heat. Your polau is ready.

Now the mixing part. Put the layer of polau & then add whole potato & then whole cooked beef & cover them with the rest of the polau. Add 10 green chili, 10 raisin, 1/4 cup milk with saffron powder & seal the pan. Put the pan on very low heat & keep for 5 minutes. Your tehari is ready to serve. Serve this dish with salad.

Source: Nayar Islam