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Mutton Tehari

Mutton Tehari

Mutton Tehari. A symphony of indigenous rice and Mutton. A melange of fragrant spices. A generous glug of mustard oil. And a throw of fiery green chillies. This is not biryani. This is tehari. Food heaven !!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Bangladeshi, Bengali

Ingredients
  

  • 600 g mutton cut into medium sized pieces
  • 2 cups tulaipanji rice washed and drained (you can use gobindobhog as well)
  • 3/4 cup beresta or fried onions
  • 3 tbsp yogurt whipped
  • 4 onion finely sliced
  • 1 tbsp ginger paste
  • 2 tsp garlic paste
  • 10-12 green chilies slit
  • 3 tbsp tehari spice powder
  • 4 green cardamom
  • 2 one inch cinnamon
  • 2-3 bay leaves
  • 1/2 cup mustard oil
  • salt to taste

For the tehari spice powder

  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 7-8 green cardamom
  • 2 one inch cinnamon
  • 1/2 nutmeg
  • 1 floret mace
  • 1/2 tbsp black pepper corns
  • 3 bay leaves

Instructions
 

For the Tehari Spice Powder

  • Dry roast all the ingredients other than mace and nutmeg. Allow the spices to release their aroma.
  • Transfer to an electric grinder, add the nutmeg and mace, grind to a fine powder. Store it in an air tight container.

For the Mutton Tehari

  • Marinate the mutton with yoghurt, ginger-garlic paste, 1 tbsp of the Tehari Spice Powder and 1 tbsp mustard oil, refrigerate for at least 2-3 hours, even better if it can be left to rest overnight.
  • Heat 3 tbsp oil in a pan, throw in the sliced onions, fry till light brown.
  • Add the mutton along with the marinade, throw in 4-5 green chilies, sprinkle in the salt and ½ tbsp of the Tehari Spice powder, continue to cook over a low heat till oil starts to release from the masala.
  • Add 1/2 a cup of warm water, bring to a gentle simmer.
  • Transfer to a pressure cooker. Cook over a medium flame, 3 whistles I would reckon. Allow the steam to release on its own.
  • Separate the mutton pieces from the gravy, keep aside in two separate bowls.
  • Heat the remaining mustard oil in a deep bottomed pan, throw in the bay leaves, crushed green cardamom and cinnamon, allow the spices to splutter.
  • Gently stir in the mutton gravy, cook over a low flame till it reduces to just a coating consistency.
  • Now add the rice, give a gentle stir, taking care not to break the grains.
  • Add 4 cups of warm water (golden rule - rice and water should always be in a 1:2 ratio), sprinkle in 1 tbsp of Tehari Spice powder and salt to taste.
  • Cover and cook till almost half of the water has been absorbed.
  • Gently place the mutton pieces on the rice, throw in half the fried onions and the remaining green chilies, sprinkle in ½ a tbsp of the Tehari Spice powder.
  • Cover and cook till almost all the water has been absorbed, by which time the rice should be done.
  • Switch off the flame, add the remaining fried onions, cover and allow to rest for a further 10-12 minutes. Mix gently, serve hot.