Authentic Puran Dhakar Special Tehari Recipe | Banglar Rannaghor

Discover the authentic flavors of Puran Dhaka with our special Tehari recipe! In this video, we at Banglar Rannaghor bring you a traditional Bangladeshi dish that's perfect for any occasion. Learn how to make Tehari with our step-by-step guide, using aromatic spices and tender beef or lamb.

Ingredients include coriander, cumin, white pepper, cardamom, cloves, cinnamon, mace, nutmeg, black cardamom, beef/lamb, onion, garlic, ginger, yogurt, shah jeera, bay leaves, mustard oil, salt, green chilies, kalijeera or gobindobhog rice, powdered milk, kewra water, and sugar.

This Puran Dhakar Special Tehari is not just a meal, it's an experience. Perfect for gatherings, celebrations, or a cozy family dinner. Serve it with a side of cucumber and onion salad for a complete meal.

Ingredients:

For Tehari Masala:

1 tsp coriander seeds
½ tsp cumin seeds
¼ tsp white pepper
3 cardamom pods
3 cloves
1 small stick of cinnamon
1 piece of mace
½ nutmeg
1 black cardamom

For Beef/Lamb:

500g beef or lamb, cut into small cubes
½ cup onion, finely chopped
1 tbsp garlic paste
1½ tbsp ginger paste
2½ tbsp yogurt
1½ tbsp tehari masala
¼ tsp shah jeera (caraway seeds)
2 bay leaves
3 tbsp mustard oil
1½ tsp salt
3-4 green chilies
Water, as needed

For Rice:

3 tbsp mustard oil
4 green chilies, halved
6 cups boiling water
3 cups kalijeera or gobindobhog rice (or basmati/regular rice), soaked
1½ tsp salt
2½ tbsp powdered milk
1 tsp kewra water
10 green chilies
A small pinch of sugar
Fried onions, for garnish

Instructions:

1. Prepare Tehari Masala:

Blend coriander, cumin, white pepper, cardamom, cloves, cinnamon, mace, nutmeg, and black cardamom to a fine powder. Set aside.

2. Cook the Meat:

In a pan, add beef/lamb, onion, garlic paste, ginger paste, yogurt, 1½ tbsp tehari masala, shah jeera, bay leaves, mustard oil, and salt. Mix well.
Turn on the heat to high until it sizzles, then add 1 cup of water. Cover and cook for 30 minutes over low heat, stirring occasionally.
Add 3-4 green chilies, cover, and cook for another 30-40 minutes over low heat until the meat is tender. Add a bit of water if it dries up.
Once done, add the remaining tehari masala, mix well, cover, and keep on the lowest heat until the rice is ready.

3. Cook the Rice:

In a heavy-based pot, add mustard oil and sauté 4 green chilies for 30-40 seconds.
Add 6 cups of boiling water and the soaked rice. Add salt, powdered milk, and kewra water. Mix well and cook over high heat until the rice surfaces on top.
Add the cooked beef and mix well. Add 10 green chilies and a small pinch of sugar.
Cover and cook over the lowest heat for 20 minutes. After 20 minutes, mix well and cook for another 10 minutes over the lowest heat.