Directions
- 1prepare tehari masala by grinding cinnamon, cardamom, nutmeg, mace, black pepper, and cloves.
- 2heat mustard oil in a pan.
- 3add chopped onions and sauté until translucent.
- 4add ginger paste and garlic paste, and sauté briefly.
- 5add the meat and mix with the masala.
- 6simmer the meat for 8–10 minutes, covered.
- 7remove the cooked meat from the pan and set aside.
- 8add the rinsed and drained rice to the remaining oil and masala.
- 9sauté the rice for 3-4 minutes.
- 10add hot water, salt, and milk powder to the rice.
- 11bring to a boil, then reduce heat to low and simmer covered until the water is absorbed.
- 12add the cooked meat and green chilies to the rice.
- 13simmer covered on low heat for 10–15 minutes.
Ingredients
- 2 pieces cinnamon stick
- 8 pieces cardamom
- 0.5 piece nutmeg
- 2 pieces mace
- 15 pieces black pepper
- 4 pieces cloves
- 1 cup mustard oil
- 1 cup onion
- 2 tbsp ginger paste
- 1 tbsp garlic paste
- 1 kg meat
- 2 tbsp yogurt
- 7 pieces green chili
- 1 tbsp salt
- 3 cups rice
- 6 cups hot water
- 2 tbsp kewra water
- 1 tbsp milk powder
Equipment
grinderpanstener
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