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.