A rich and aromatic Bangladeshi-style rice dish featuring tender beef simmered with fragrant spices, yogurt, and kewra water. The layers of flavor—from nutmeg and mace to golden onions and green chilies—create a regal and satisfying meal, perfect for celebrations or family gatherings.
Shahi Tehari
Ingredients
- 2 cups of soaked basmati rice or kali jeera rice
- 1 kg of bone-in and boneless beef cut into bite-size pieces
- 3 tbsp of salt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 cup of plain natural yogurt
- 2 tbsp of garam masala powder
- ½ tbsp of ground nutmeg
- ½ tbsp of ground mace
- 2 bay leaves
- ½ cup of oil mustard oil or regular cooking oil
- 1 large onion or 2 medium-sized onions finely sliced
- 8-10 fresh green chilies adjust to preference
- 5 cups of boiled hot water
- ½ cup of milk powder
- 1 tsp kewra water
Instructions
- Rinse and soak the basmati rice in cold water for 15 minutes.
- In a medium sized mixing bowl add in the beef pieces with the ginger/garlic paste, salt, garam masala powder, ground nutmeg, ground mace and plain natural yogurt.
- Mix everything up really well making sure everything is well combined. You can use food gloves to mix with your hand or a wooden spoon.
- Marinate the beef for 15-20 minutes or even overnight in the refrigerator for a stronger flavour
- In a large sauce pot add in the oil with the onions and bay leaves
- Cook onions on a medium high flame until they turn golden brown
- Add in the marinated beef with some of the green chilies and using a spoon stir everything in well
- Cook the beef on a high flame for 7-8 minutes, stirring occasionally. This process will help to cook the spices and the beef to release some water
- Add 1/2 cup of hot water to the beef, stir and cook the beef covered on a medium low heat for 45-50 minutes stirring occasionally to make sure nothing is burning or sticking to the pot until the beef is cooked (soft and tender) and some of the oil comes to the surface.
- Separate the beef from the gravy, leaving the gravy in the sauce pot in which you will be cooking the final tehari.
- To the beef gravy add in 2.5 cups of hot water (so in this recipe 2 cups of rice so you will need 4 cups of hot water).
- With the flame on medium, add in the milk powder and green chilies.
- Stir well and then add in the drained basmati rice.
- Turn the flame to high and let the rice and water mixture come to a boil.
- At this point lower the flame and add in the cooked beef, stir just to slightly combine the rice and beef and pour 1 tsp kewra water.
- Cover the sauce pot with a lid and cook for 15-18 minutes on the lowest flame.
- After 15-18 minutes turn the flame off and uncover the pot. Gently stir to fold the tehari together.
- Serve hot with sides of salad or kebabs.