Ingredients vegetarian 4 servings

• 2 1/2 cup basmati rice soaked in water for 1/2 an hour.
• 1/2 cup oil ( use mustard oil for authentic version)
• 2 thinly chopped onion
• 1 tbsp ginger, garlic paste.
• 7 cardamoms
• 2 sticks of cinnamon
• 4-5 bay leaves.
• 1/4 tsp red chili powder
• 1/2 kg mutton
• 1 cup yoghurt
• 2 cup water
• 7 potatoes cut into 2 halves & fried till golden
• 15-20 green chilies
• 4 tbsp salt

Directions

1. In a pot heat oil & fry the onion till golden.
2. Add ginger, garlic paste, cardamom, cinnamon, bay leaves & chili powder.
3. Add the meat & toss until meat is coated with all the spice & it changes colour.
4. Add whipped yoghurt & toss to mix.
5. Pour 2 c water & bring it to the boil, lower the heat, cook till tender & water has evaporated leaving a thick gravy.
6. Add potatoes & green chili & simmer for 5 min.
7. Cook the rice with 4 tbsp of salt in boiling water.
8. strain as soon as the rice is half cooked.
9. Mix the rice with the meat curry & toss all well.
10. Return the rice mixture to the pot, cover with a tight lid  & cook  it over low flame (dum) like you would for Biryani for 45 min (approx).
11. Bring out on a serving dish & serve with chicken roast, shami kebabs, salad or rita.

Comments

rabz

ASAK shamama, So now u got the recipe to drive ur husband crazy, lolz.TC cheers.

shamama

lovely rice recipe... aroma was driving my hubby crazy when i made it.

rabz

This is to notify my viewers that there has been a miss typing, it is 1 1/2 tsp salt in the curry u prepare & the rest goes while boiling the rice in water. Thanks Christy & Khuserv.

christy gerald

Hi rabz,This recipe is fantastic.I luv Tehari!.

Khuserv

Hello rabz, Your Tehari seems quite different then the ones in India & Pakistan but I think it is a yummier version so I will give it a try. Thank you.