Tehari (তেহারি) is a rice dish that is almost always made with beef in Bangladesh. With mustard oil, authentic old Dhaka tehari is prepared. In the Indian subcontinent (India, Pakistan, and Bangladesh) cuisine, beef tehari (বিফ তেহারি) is extremely popular.

Try our Beef tehari with mustard oil (সরিষার তেলে বিফ তেহারি) recipe. The heart of the dish is Mustard Oil. You’ll be mesmerized by the extraordinary combination and aroma of mustard oil and small potatoes, as well as beef and rice.

This recipe will facilitate everyone to cook delicious tehari at their home in an easy way. Tehari is served as a main dish with green salad, pickles, and Borhany at various social events.

Beef Tehari with Mustard Oil

Try our Beef tehari with mustard oil (সরিষার তেলে বিফ তেহারি) recipe. You'll be mesmerized by the extraordinary combination and aroma of mustard oil and small potatoes, as well as beef and rice.

Servings 6 people

Prep Time 15

Cook Time 1 50

Total Time 2 5

Ingredients

For Masala Grind

2-1 pcs Cinnamon
1/3 pc Nutmeg
2-3 pcs Mace
10 – 12 pcs White pepper
4-5 pcs Cardamom
4-5 pcs Cloves

For Cooking

1 kg Beef – 1 kg tehari cut (small pcs)
3 cups Polao rice
1 cup Mustard oil
2 pcs Bay leaves
2-1 pcs Cinnamon
3-4 pcs Cardamom
1/2 cup Onion chopped/sliced
2 tbsp Ginger paste
1 tbsp Garlic paste
1 tsp Red chili powder
1 tsp Coriander powder
1 tsp Salt
2 pcs Potatoes medium
7 cups Hot water
1.5 tbsp Salt
10-12 pcs Green chilli
1/2 tsp Keora water

Instructions

Grind cinnamon, nutmeg, mace, white pepper, cardamom, and cloves together into a smooth powder.
Soak rice in the water for 10 mins.
Heat mustard oil in a pan. Add bay leaves, cinnamon, and cardamom.
Then add onion slice and saute until light brown.
Add garlic paste, ginger paste, coriander powder, and red chili powder and fry until the raw smell disappears.
Wash, drain, and add beef.
Mix well and add salt. Keep stirring for 2-3 mins.
Add the ground masala and stir for 2-3 mins.
Close the lid and cook for 20 minutes. Stir occasionally.
Cut the potato into small cube pieces and add them.
Close the lid and cook for 5 minutes. Stir occasionally.
Add 1 cup of hot water. Stir and close the lid. Cook for 30 mins.
Remove only the beef and potatoes from the pan, not the gravy.
Wash, drain, and add rice to the gravy.
Give a good mix and fry for 3-4 minutes.
Add 6 cups of hot water and salt.
Stir and close the lid. Cook for 5 mins.
When the water is reduced a bit add the beef and potato pcs. Give a good mix.
Add green chili, and close the lid. Close the hole with cinnamon to seal the air. Cook for 2-3 mins.
Add the kewra water and cook on low heat for 15-20 mins. Mix and keep it under low heat for another 10 mins.