Entree: Bangladesh – Bangladeshi Street Food – তেহারি ➤ Tehārī (Spiced one-pot rice pilaf cooked with meat and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 1 lb (454 g) beef, boneless, cut into 1-inch (2.5 cm) cubes
- 2 medium potatoes, peeled and cubed, about 12 oz (350 g)
- 2 tbsp (30 g) ginger-garlic paste
- 2 green chilies, slit lengthwise
- 2 cups (400 g) long-grain basmati rice, rinsed and soaked 20 minutes
- 3 1/2 cups (830 ml) water or beef stock
- 1/2 cup (120 g) plain yogurt
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt, adjust to taste
- 1 tsp (2.5 g) turmeric powder
- 1 tbsp (7 g) coriander powder
- 1 tsp (2 g) cumin powder
- 2 tsp (4 g) red chili powder, adjust to taste
- 1 tsp (2 g) garam masala
- 1 cinnamon stick (about 2 in / 5 cm)
- 3 green cardamom pods, lightly crushed
- 4 whole cloves
- 2 bay leaves
- 1 tbsp (15 ml) oil for frying onions
- 1/4 cup (10 g) fresh cilantro, chopped, for garnish
- 2 tbsp (30 g) fried shallots or caramelized onions for garnish (optional)

Instructions

1. Heat 1 tbsp (15 ml) oil in a heavy-bottomed pot over medium-high heat. Add sliced onions and fry until deep golden brown and crisp, about 12–15 minutes. Remove half for garnish and leave remaining onions in the pot.
2. Add ghee and remaining 2 tbsp (30 ml) oil to the pot with the onions. Add cinnamon stick, cardamom, cloves, and bay leaves and sauté 30 seconds until fragrant.
3. Add beef cubes and brown on all sides, about 6–8 minutes. Stir in ginger-garlic paste and green chilies and cook 2 minutes.
4. Add turmeric, coriander, cumin, red chili powder, and salt. Mix well to coat meat, then add yogurt and cook 3–4 minutes until the mixture thickens slightly.
5. Add cubed potatoes and stir to combine. Pour in 3 1/2 cups (830 ml) water or stock and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes to partially cook potatoes and tenderize meat.
6. Drain soaked rice and gently layer it over the meat mixture. Sprinkle garam masala and lemon juice over the rice. Do not stir. Increase heat to bring to a gentle boil, then reduce to very low, cover tightly, and cook 15–20 minutes until rice is tender and liquid absorbed.
7. Turn off heat and let rest, covered, 10 minutes. Gently fluff rice to mix meat and rice.
8. Garnish with chopped cilantro and reserved fried onions. Serve hot.