How to Make Old Dhaka Style Tehari or Tehri

Have you ever gone to Dhaka and have the most delicious old Dhaka Tehari or Tehri? If you have, then you can still feel the taste of it in your imagination. Or if ever passed by a roadside ‘Tehri House or Shop’ there, you can smell the aroma of mouth-watering Tehri. But right now the COVID-19 pandemic is hunting the whole world. So, even if you are thinking about having it outside the home or visiting Dhaka, you shouldn’t as there is a question of safety. Safety comes first. So, I will explain in detail how to make the authentic aromatic cuisine of Bangladesh, Tehri at home. Thus, you can have the exact taste of it staying at home with proper safety. 

Ingredients of Tehari or Tehri:

1. Meat-1kg Beef                          

2. Garlic paste-1 tablespoon 

3. Ginger paste-1 tablespoon

4. Cinnamon-3 pieces

5. Cardamom-7 pieces

6. Cloves-3/4 pieces

7. Mace-3 pieces

8. Nutmeg-1/2

9. Chili powder-1 teaspoon

10. Cumin seeds-2 teaspoon

11. Black pepper-1/2 teaspoon

12. Bay leaves-few

13. Sour Yogurt-1/3 cup

14. Sliced onion-1 cup

15. Salt-according to taste

16. Mustard oil and regular oil-1 cup

17. Kalijeera or polao rice-3 cup,water-5 cup

18. Milk-1 cup (optional)

19. Green Chilies-20

20. Keora jol 

21. Cucumber, lemon 

                

Tehari or Tehri Procedures:

 

1. At first, grind all the masala called cinnamon, cardamom, cloves, mace, nutmeg, black pepper and put the mixed masala in a cup.

 

2. Take a pot and mix the masala, chili powder, salt, yogurt, ginger, garlic, and onion paste with the meat. And keep it with a lid for 30 min to marinate well.

 

3. Heat a pan and put mustard oil in it. Then fry the finely chopped onion until it's light brown. And cook the marinated meat in it for 45 min on medium flame adding water in the right proportion. When the water has almost dried, keep aside the ‘Koshano’ or cooked meat. Don’t forget to keep the gravy in the pan.

 

4. Add bay leaves, cardamom, cinnamon to the gravy carrying pan and fry a little bit with regular oil or vegetable oil. After that, add the washed kalijeera or polao rice in it. Fry it a bit and mix milk, hot water little by little.

 

5. At this time, add the whole green chilies and keora jol.

 

6. When the water is almost dried, mix the cooked meat with the rice. Now cover the pan with the lid and cook in light flame. It’s best to cook it putting the fried coal above the lid for 10 min.

 

7. Stir the Tehri once before putting it down. And serve it with cucumber, lemon.