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Recipe of Beef Tehari


For Meat:

Beef 1 kg , cut in small pieces
Ginger paste 2 tbl spoon
Garlic paste 2 teaspoon
Onion Paste half Cup
Chili Powder 1 teaspoon ( level)
Coriander powder half a teaspoon
3 Cardamom pods, cinnamon stick, 2 bay-leafs
Mustard oil 100 ml + Vegetable oil 50 ml= 150 ml
Special Garam Masala
salt to taste

For the special garam masala powder grind 4/5 cloves, half a teaspoon black pepper, half a teaspoon cumin seeds, half a teaspoon whole coriander, 3 cardamoms, little amount of joyetree/ mace together..

For Rice:

Aromatic rice like kalojeera/ Basmati 750 gram or 3 cups
Ginger paste 1 tbl spoon
Chopped Onion 1/3rd cup
Ghee 1/4 th cup + vegetable oil 1/8 th cup
Salt to taste
2 Cardamoms, small stick of Cinnamon and 1 Bay leaf
Handful of green chilies, minimum 20 green chilies, but don’t split it.

Cooking Method:

1. Marinate the beef with all the ingredients mentioned above. Cook well adding water little by little for at least 45 minutes. Then add water and cook until the water is almost dried out.

2. In another pot heat ghee+ vegetable oil. Add the cardamoms, cinnamon and bay-leaf  Fry for a while and then add the chopped onion .Fry them until they r light brown. add the rice, salt and ginger paste.. Fry a little. Add the meat with remaining little gravy. Mix well. Add hot water. For each cup of rice, add 1 and half cup of water. So Since here we took 3 cups of rice, we need to add 4 and half cup of water.Cover the lid and cook on medium flame.

3. When the water is almost drying out add handful of green chilies, at least 20.

4. Reduce the heat and stir with light hand without breaking the rice. Keep it on low flame, which is known as dom. What I do, I always use double boiler method. For that place your Tehari pot over another pot, filled with water. Keep it on medium flame. The steam will make the tehari great!


1. The real taste of tehari depends on the green chilies we put on it. Don’t get scared putting at least 20 green chilies at a time!!!! It won’t make your tehari hot, but will give you the authentic flavor.

2. While cooking meat always use mustard oil and vegetable oil together , but take mustard oil a little more than vegetable oil. But I won’t recommend you to use mustard oil in cooking polau. Sometimes the heat of mustard oil may ruin the taste. So Use it only cooking the meat and for polau use ghee+vegetable oil.

3. Don’t stir your tehari too much while cooking, if you do so , you may end up having sticky, gooey mashed rice. Just stir it once with light hand before placing it on “dom”. The rice may seem little uncooked , but don’t add any extra water. When you put it on dom it will be perfect. I always prefer Steaming process I mentioned rather keeping it on frying pan. Steam makes it so perfect.


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