Puran Dhakar Tehari Recipe

Dive into the rich flavors of Dhaka with our Puran Dhakar Tehari recipe! This aromatic and hearty dish pairs succulent mutton or beef with the distinct, fragrant kalijeera rice, enhanced by a custom blend of spices including cardamom, cinnamon, and cloves. Cooked slowly to draw out deep, complex flavors, this Tehari is a lavish celebration of taste and tradition in every spoonful. Perfect for family gatherings or special occasions, it's more than just a meal—it's an authentic culinary journey right to the heart of Bangladesh. Follow along with us as we guide you through each step of creating this delightful dish. Get ready to enjoy a feast that tantalizes all your senses!

Ingredients

• For the Meat:

  • 800g mutton or beef, cut into pieces

  • 4 tbsp cooking oil

  • ½ cup onion, thinly sliced

  • 1½ tbsp ginger paste

  • 1 tbsp garlic paste

  • 2 bay leaves

  • 6 green chilis, slit

  • 4 tbsp plain yogurt

  • 1½ tsp salt

  • 10 raisins

• For the Tehari Masala (Spice Mix):

  • 7 green cardamoms

  • 1 black cardamom

  • 3 cloves

  • 1½ blades of mace

  • 3-4 small sticks cinnamon

  • ½ nutmeg, grated

• For the Rice:

  • 4 cups kalijeera rice, soaked for 30 min

  • 5 cups water

  • 1 cup milk

  • 1 tsp shahi jeera (black cumin)

  • 3 green cardamoms

  • 1 small cinnamon stick

  • Salt, to taste

  • 12-14 green chilis, whole

  • 1 tsp kewra water

  • 3 tsp mustard oil or ghee

Instructions

1. Prepare the Meat:

   • Heat oil in a pan over medium heat.

   • Add onions and sauté until golden brown. Add a splash of water to cool down the pan.

   • Mix in ginger and garlic pastes, bay leaves, and green chilis. Sauté for 40-50 seconds.

   • Stir in yogurt and cook for 2 more minutes.

   • Add the meat and mix well.

   • Prepare the Tehari masala by grinding the spices listed under "Tehari Masala" into a fine powder using a mortar and pestle.

   • Add the spice mix and salt to the meat. Sauté over high heat for 5 minutes.

   • Add raisins, cover, and simmer on low heat until the meat is tender, about 40 minutes. Stir occasionally.

2. Cook the Rice:

   • In a large pan, bring water, milk, shahi jeera, cardamoms, cinnamon stick, and a generous amount of salt to a boil.

   • Add the soaked rice and whole green chilis. Cook on high heat, stirring occasionally until the rice comes to the surface.

   • Lower the heat to medium, add the cooked meat mixture, and stir well.

   • Drizzle kewra water over the rice and cover. Cook on low heat for about 15 minutes or until the rice is fully cooked.

   • Finally, stir in mustard oil or ghee, cover, and let it rest for a few minutes.

3. Serve:

   • Fluff the rice gently and serve hot with a refreshing cucumber salad.

Enjoy this aromatic and flavorful Puran Dhakar Tehari, a dish that captures the essence of Dhaka's rich culinary heritage!