November 2, 2009

Tehari~ A Bangladeshi Biryani and An Award

Tehari or Tahri, in north India is commonly refeered to vegetable biryani. But in Bangladesh Tehari is referred to Biryani made from bothe meat and veggies together! Interesting isnt it!! Even the taste is wonderful. The first time I had this from my friends house, was like a burst of flavor in my mouth. Oh yes!! I got the recipe direct from her...



To marinate

  • 2 lb mutton
  • 2 cups plain yogurt
  • 2 tbsp. coriander powder
  • 1 medium onion, chopped
  • 1 tbsp red chillie powder
  • 2 tbsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1 tsp pepper
  • 1/2 tsp garam masala
  • 1/2 tsp shahi jeera
  • 1 tsp javeri
  • 2 tbsp oil
  • 1 tbsp lemon juice

  • 4 cup rice
  • 2-3 medium sized tomatoes
  • 1 small onion, to fry chopped
  • 1/2 tsp shahi jeera
  • 1/2 tsp garam masala
  • 1/2 tsp red chillie powder (according to ur taste)
  • lemon juice [2-3 lemons]
  • 1/2 tbsp ginger garlic paste
  • curry leaves, a few
  • 1/2 cup coriander leaves roughly chopped
  • 1/2 cup mint leaves.
  • 2 green chillie ( Take according to your taste)
  • 1/2 cup mixed vegetables  ( I used diced carrots and peas)
  • 1 medium potato cut into medium cubes and boiled.

  • Soak the rice in water for 30 minutes.
  • Marinate the mutton pieces with all the ingredients under to marinate, for one hour. cook the mutton in the pressure cooker. Once the mutton is cooked and the steam is all gone, open the cooker and mix the mutton gravy so that all the onion is turned into a paste. Put this aside.
  • In a heavy bottomed vessel{If you dont use heavy bottomed vessel the rice will get burned},heat the oil and fry the onion till it turn brownish.
  • Add the ginger- garlic pase and 1/2 tsp shahi jeera
  • mix onion and ginger-garlic paste for 5 min.[be careful it can burn fast]
  • now add the chopped tomatoes in it ; fry until toamtoes become soft
  • put curry leaves, mint, green coriander,green chiilies fry 2-3 min.
  • add 4 cups water .Bring it to boil now add the curry in pressure cooker mix.
  • Once this starts to boil, add the drained rice ,lemon juice and garam masala, chilie powder. Mix well. Add the vegetables.Mix.
  • Add 1 tbsp oil to prevent the rice from sticking to each other.
  • Turn the heat to medium  high and keep stirring the rice until all the water gets absorbed and the rice is almost 3/4 th cooked. now cover the vessel with its lid turn the flame to very low and let the rice sit for 10 - 15 minutes.
  • Serve  hot Tehari with raita.

Award time!!

My friend Sarah Naveen has passed me an award. Thank you Sarah Naveen for the wonderful encouragment.