Tehari is a popular Bangladeshi rice dish
Tehari is a popular Bangladeshi rice dish that is similar to biryani but has its own unique twist. Traditionally, Tehari is made with beef (sometimes chicken or mutton) and is known for being less rich than biryani. Unlike biryani, where the meat is cooked separately and layered with rice, in Tehari, the meat is cooked with the rice in one pot, giving it a deep, flavorful taste. It's a beloved comfort food, often enjoyed with a side of salad, raita, or achar (pickles).
Key Ingredients:
- Beef (or chicken)
- Basmati rice (or any fragrant rice)
- Onion
- Garlic and ginger paste
- Green chilies
- Cumin seeds
- Bay leaves
- Cinnamon, cardamom, and cloves (whole spices)
- Turmeric powder
- Red chili powder
- Coriander powder
- Cumin powder
- Garam masala
- Yogurt (optional)
- Ghee or oil
- Salt
- Fresh coriander and mint leaves for garnish
Cooking Method:
Marinate the Meat: Marinate the beef (or chicken) with ginger-garlic paste, turmeric, red chili powder, cumin powder, coriander powder, salt, and yogurt (optional). Let it sit for at least 30 minutes to an hour to absorb the flavors.
Frying the Onions: In a deep pan or pot, heat oil or ghee. Fry a generous amount of sliced onions until golden brown. Set aside some fried onions for garnish.
Cooking the Meat: In the same pot, add whole spices (bay leaves, cinnamon, cardamom, and cloves) and cumin seeds. Sauté until fragrant. Add the marinated beef and cook on high heat until the meat is browned and the oil separates from the masala.
Adding Rice: Wash the rice and drain. Once the beef is browned, add the rice to the pot. Stir well so that the rice is coated in the spices and beef. Add water (usually a 2:1 water-to-rice ratio) and season with salt.
Slow Cooking (Dum): Bring the mixture to a boil, then cover the pot and reduce the heat to low. Let the rice and meat cook on low heat (dum) until the rice is fully cooked and the water is absorbed. The meat should be tender, and the rice should be fluffy and aromatic.
Final Touch: Once the Tehari is done, sprinkle garam masala and the reserved fried onions over the top. Garnish with chopped coriander and mint leaves. For an extra touch, you can add a few green chilies for heat.
Serving:
Tehari is typically served with:
- Cucumber and Tomato Salad: A simple side salad made with cucumber, tomatoes, and onions, dressed with lemon juice and salt.
- Raita: A yogurt-based dip with onions, cucumbers, and mint.
- Achar: Spicy pickles to add a tangy contrast to the rich Tehari.
Difference Between Biryani and Tehari:
- In Biryani, the rice and meat are usually cooked separately and then layered together, while in Tehari, the meat and rice are cooked together in the same pot.
- Tehari typically has a simpler spice mix and a lighter, less rich texture compared to biryani, making it a more everyday dish.
Tehari is loved for its simplicity and bold flavors. It's a perfect balance of tender meat, aromatic rice, and fragrant spices, making it a comforting and delicious meal.
একটি মন্তব্য পোস্ট করুন