Bangladeshi Tehri
Directions
- 1Marinate the mutton with salt, ginger paste, garlic paste, coriander powder, shah jeera, green chili paste, and yogurt for 20 minutes.
- 2Heat mustard oil in a wok and fry sliced onion until it turns brown.
- 3Add bay leaves, black pepper, cloves, cardamom, and cinnamon to the wok.
- 4Add the marinated mutton and sauté for 15 minutes on high heat.
- 5Add hot water and salt, and cook for 35 minutes on low heat.
- 6Add garam masala and fried onion and mix it.
- 7Add kewra water and mix it again.
- 8Heat mustard oil in another pan.
- 9Add 1/2 cup of sliced onion and fry.
- 10Add cardamom, cloves, cinnamon, and bay leaves.
- 11Add soaked rice and fry for 6 minutes.
- 12Add ginger paste, hot water, hot milk, shah jeera, and salt.
- 13Cook the rice until it absorbs most of the liquid.
- 14Cover and cook for 10 minutes on low heat.
- 15Add the cooked mutton and fried onion to the cooked rice.
- 16Add green chilies and kewra water and mix gently.
- 17Cover and cook for another 15 minutes on very low heat.
Ingredients
- 1 kg mutton
- 0.5 tsp salt
- 1.5 tsp ginger paste
- 1.5 tsp garlic paste
- 1 tsp coriander powder
- 0.5 tsp shah jeera
- 1 tbsp green chili paste
- 1 cup plain yogurt
- 1 tsp sugar
- 0.5 cup mustard oil
- 1 cup sliced onion
- 2 pcs bay leaves
- 5 pcs black pepper
- 5 pcs cloves
- 5 pcs cardamom
- 2 sticks cinnamon
- 1 tsp ground pepper
- 1.5 cups hot water
- 0.5 tsp salt
- 0.5 tsp garam masala
- 4 tbsp fried onion
- 1 tsp kewda water
- 4 tbsp mustard oil
- 0.5 cup sliced onion
- 3 pcs cardamom
- 3 pcs cloves
- 1 stick cinnamon
- 2 pcs bay leaves
- 3 cups kalijera or basmati rice
- 3 4 tsp ginger paste
- 4 cups hot water
- 1 cup hot milk
- 1 tsp shah jeera
- 1 tsp salt
- 2 tbsp fried onion
- 7 8 pcs green chili
- 0.5 tsp kewda water
Equipment
bowlwokplatespatulaspoon
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