Bangladeshi Tehri

55 mins
Serves 1
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Directions

  1. 1Marinate the mutton with salt, ginger paste, garlic paste, coriander powder, shah jeera, green chili paste, and yogurt for 20 minutes.
  2. 2Marinate the mutton with salt, ginger paste, garlic paste, coriander powder, shah jeera, green chili paste, and yogurt for 20 minutes.
  3. 3Marinate the mutton with salt, ginger paste, garlic paste, coriander powder, shah jeera, green chili paste, and yogurt for 20 minutes.
  4. 4Heat mustard oil in a wok and fry sliced onion until it turns brown.
  5. 5Heat mustard oil in a wok and fry sliced onion until it turns brown.
  6. 6Heat mustard oil in a wok and fry sliced onion until it turns brown.
  7. 7Add bay leaves, black pepper, cloves, cardamom, and cinnamon to the wok.
  8. 8Add bay leaves, black pepper, cloves, cardamom, and cinnamon to the wok.
  9. 9Add bay leaves, black pepper, cloves, cardamom, and cinnamon to the wok.
  10. 10Add the marinated mutton and sauté for 15 minutes on high heat.
  11. 11Add the marinated mutton and sauté for 15 minutes on high heat.
  12. 12Add the marinated mutton and sauté for 15 minutes on high heat.
  13. 13Add hot water and salt, and cook for 35 minutes on low heat.
  14. 14Add hot water and salt, and cook for 35 minutes on low heat.
  15. 15Add hot water and salt, and cook for 35 minutes on low heat.
  16. 16Add garam masala and fried onion and mix it.
  17. 17Add garam masala and fried onion and mix it.
  18. 18Add garam masala and fried onion and mix it.
  19. 19Add kewra water and mix it again.
  20. 20Add kewra water and mix it again.
  21. 21Add kewra water and mix it again.
  22. 22Heat mustard oil in another pan.
  23. 23Heat mustard oil in another pan.
  24. 24Heat mustard oil in another pan.
  25. 25Add 1/2 cup of sliced onion and fry.
  26. 26Add 1/2 cup of sliced onion and fry.
  27. 27Add 1/2 cup of sliced onion and fry.
  28. 28Add cardamom, cloves, cinnamon, and bay leaves.
  29. 29Add cardamom, cloves, cinnamon, and bay leaves.
  30. 30Add cardamom, cloves, cinnamon, and bay leaves.
  31. 31Add soaked rice and fry for 6 minutes.
  32. 32Add soaked rice and fry for 6 minutes.
  33. 33Add soaked rice and fry for 6 minutes.
  34. 34Add ginger paste, hot water, hot milk, shah jeera, and salt.
  35. 35Add ginger paste, hot water, hot milk, shah jeera, and salt.
  36. 36Add ginger paste, hot water, hot milk, shah jeera, and salt.
  37. 37Cook the rice until it absorbs most of the liquid.
  38. 38Cook the rice until it absorbs most of the liquid.
  39. 39Cook the rice until it absorbs most of the liquid.
  40. 40Cover and cook for 10 minutes on low heat.
  41. 41Cover and cook for 10 minutes on low heat.
  42. 42Cover and cook for 10 minutes on low heat.
  43. 43Add the cooked mutton and fried onion to the cooked rice.
  44. 44Add the cooked mutton and fried onion to the cooked rice.
  45. 45Add the cooked mutton and fried onion to the cooked rice.
  46. 46Add green chilies and kewra water and mix gently.
  47. 47Add green chilies and kewra water and mix gently.
  48. 48Add green chilies and kewra water and mix gently.
  49. 49Cover and cook for another 15 minutes on very low heat.
  50. 50Cover and cook for another 15 minutes on very low heat.
  51. 51Cover and cook for another 15 minutes on very low heat.

Ingredients

  • 1 kg mutton
  • 1 kg mutton
  • 1 kg mutton
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1.5 tsp ginger paste
  • 1.5 tsp ginger paste
  • 1.5 tsp ginger paste
  • 1.5 tsp garlic paste
  • 1.5 tsp garlic paste
  • 1.5 tsp garlic paste
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 0.5 tsp shah jeera
  • 0.5 tsp shah jeera
  • 0.5 tsp shah jeera
  • 1 tbsp green chili paste
  • 1 tbsp green chili paste
  • 1 tbsp green chili paste
  • 1 cup plain yogurt
  • 1 cup plain yogurt
  • 1 cup plain yogurt
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 0.5 cup mustard oil
  • 0.5 cup mustard oil
  • 0.5 cup mustard oil
  • 1 cup sliced onion
  • 1 cup sliced onion
  • 1 cup sliced onion
  • 2 pcs bay leaves
  • 2 pcs bay leaves
  • 2 pcs bay leaves
  • 5 pcs black pepper
  • 5 pcs black pepper
  • 5 pcs black pepper
  • 5 pcs cloves
  • 5 pcs cloves
  • 5 pcs cloves
  • 5 pcs cardamom
  • 5 pcs cardamom
  • 5 pcs cardamom
  • 2 sticks cinnamon
  • 2 sticks cinnamon
  • 2 sticks cinnamon
  • 1 tsp ground pepper
  • 1 tsp ground pepper
  • 1 tsp ground pepper
  • 1.5 cups hot water
  • 1.5 cups hot water
  • 1.5 cups hot water
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 4 tbsp fried onion
  • 4 tbsp fried onion
  • 4 tbsp fried onion
  • 1 tsp kewda water
  • 1 tsp kewda water
  • 1 tsp kewda water
  • 4 tbsp mustard oil
  • 4 tbsp mustard oil
  • 4 tbsp mustard oil
  • 0.5 cup sliced onion
  • 0.5 cup sliced onion
  • 0.5 cup sliced onion
  • 3 pcs cardamom
  • 3 pcs cardamom
  • 3 pcs cardamom
  • 3 pcs cloves
  • 3 pcs cloves
  • 3 pcs cloves
  • 1 stick cinnamon
  • 1 stick cinnamon
  • 1 stick cinnamon
  • 2 pcs bay leaves
  • 2 pcs bay leaves
  • 2 pcs bay leaves
  • 3 cups kalijera or basmati rice
  • 3 cups kalijera or basmati rice
  • 3 cups kalijera or basmati rice
  • 3 4 tsp ginger paste
  • 3 4 tsp ginger paste
  • 3 4 tsp ginger paste
  • 4 cups hot water
  • 4 cups hot water
  • 4 cups hot water
  • 1 cup hot milk
  • 1 cup hot milk
  • 1 cup hot milk
  • 1 tsp shah jeera
  • 1 tsp shah jeera
  • 1 tsp shah jeera
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 tbsp fried onion
  • 2 tbsp fried onion
  • 2 tbsp fried onion
  • 7 8 pcs green chili
  • 7 8 pcs green chili
  • 7 8 pcs green chili
  • 0.5 tsp kewda water
  • 0.5 tsp kewda water
  • 0.5 tsp kewda water

Equipment

bowlwokplatespatulaspoon