Old Dhaka Tehari Recipe

Tehari is a delicious dish loved by many. This flavorful combination of meat and rice is very popular across Bangladesh. While Tehari can be prepared in various ways, Old Dhaka's Tehari has a unique charm. Its distinctive taste comes from the use of special spices and cooking techniques. Known for its royal flavors, Old Dhaka's dishes hold a special place in culinary traditions. Among these, Tehari is a standout dish. Small pieces of meat are cooked with aromatic rice to create this delicacy. Here's the recipe to make this delicious Tehari at home.

Ingredients
For the meat:

• Small pieces of meat (beef or mutton): 2 kg
• Black pepper powder: 2 tsp (to taste)
• Cardamom: 8-10 pods
• Cinnamon: 4 sticks
• Nutmeg powder: 1 tsp
• Mace powder: 1 tsp
• Mustard oil: 1 cup
• Chopped onion: 1.5 cups
• Ginger paste: 2 tbsp
• Garlic paste: 3 tbsp
• Sour yogurt: 1 cup
• Green chilies: 10-15
• Whole cumin: 1 tsp (optional)

For the rice:

• Polao rice: 1 kg
• Milk: 4 cups
• Water: 4.5 cups
• Bay leaves: 4-5
• Cinnamon: 2 sticks
• Black pepper: 5-6
• Salt: to taste

Method
Preparing the meat:
Mix sour yogurt, ginger paste, garlic paste, black pepper powder, salt, nutmeg powder, and mace powder with the meat. Marinate for 1 hour. Heat mustard oil in a pot, add whole cumin, cardamom, and cinnamon for tempering. Saute until the onions turn golden brown, then add the marinated meat. Cook for a while and then lower the heat, covering the pot with a lid. Add a little water if necessary. Once the meat is tender and releases oil, remove it from the heat and keep covered.

Cooking the rice:
Wash the rice and drain the water. In a pot, bring water, milk, cinnamon, bay leaves, black pepper, and salt to a boil. Once the water starts boiling, add the rice and cook on medium heat. When the rice is almost done, mix in the cooked meat thoroughly. Place the pot on a tawa (flat pan) for slow cooking. Add green chilies, cover, and let it steam for 5-10 minutes.

That's it—Old Dhaka-style Tehari is ready to serve!