.Mutton: 1.5 Kg (smaller chunks; with fat)
Basmati/ Kalijeera Rice: 1 Kg
Ginger Paste: 1.5 Tbsp.
Garlic Paste: 2 Tbsp.
Green Chilli: 15-20
Sour Curd: 200g
Black Pepper Powder: 1 Tsp.
Sugar: 1 Tsp. (optional)
Salt: to Taste
Milk Powder: 2 Tbsp.
Oil: 400 ml
Ghee: 3 Tbsp.
Keora Water: 3-4 drops
Spice Mix/ Garam Masala for Bangladeshi Mutton Tehari:
Black Cardamom: 2
Mace: 3-4 strings
Sahi Jeera: 1/2 Tsp.
Black Pepper: 8-10
Wash Mutton chunks under running water and leave aside.
Wash Rice and soak in water for 15 minutes.
Drain the water from rice after 15 minutes.
Now divide the Onion into three portions.
Make a smooth paste of one portion of the Onion.
Cut another portion thinly and leave aside for further use.
Cut the remaining into thin slice to make Onion crisp or "Piaj Beresta".
Heat Oil in a deep bottom pan and fry the onion for 6-7 minutes or until those turn brown and crisp to make Onion crisp or "Piaj Beresta".
Keep the Onion crisp aside as well.
Take Cinnamon, Black Cardamom, Nutmeg, Mace: 3-4 strings, Sahi JeeraBlack Pepper and Clove and grind to make a coarse powder.*
Whatever amount of Masala prepared, the Tehari with 1 Kg rice and 1.5 kg meat requires 2 Tsp. full masala.
Bangladeshi Mutton Tehari, process:
Take the Oil along with 1 Tbsp. Ghee in a deep bottom pan and heat properly.
Now add Onion slice and Onion paste and cook till the onion turns Brownish in color.
Add Ginger paste and Garlic paste along with 10 slit Green Chillies and cook till the spices leave the edges.
Now add Sour Curd and mix thoroughly.
Cook in low flame till curd mixes properly and oil separates.
Add 1 Tsp. of Salt, Sugar and Black pepper Powder.
Now add 1 Tsp. of the Special Garam Masala prepared and mix.
Add Mutton Chunks and, mix properly using a spatula.
Start cooking on low flame without adding Water. Mutton will release water.
Cover the pan with a lid and cook for around 30-40 minutes or till mutton soften.
Stir in between.
Once the Mutton is cooked completely, keep on cooking on high flame to reduce the water content. (refer picture).
Switch the flame off and give the cooked mutton a stand of 10 minutes.
You will find, there are lots of oil with the mutton.
Strain the mutton and remaining gravy from the Oil.
Take the Strained Oil in a Deep bottom vessel and heat it.
Add Soaked rice and fry in low flame for 5-7 minutes till the granules look glossy.
Add 1.5 Lit of Hot Water to the rice.
Now mix Milk Powder with 1/2 Cup of Boiling water and add that too.*
Mix using a spatula.
Add 1-1.5 Tsp. of Salt.
Cover the Vessel with a Lid and cook on medium flame for around 15 minutes or till rice is almost 2/3 done.
Don't mix much while the process going on.
Once the rice soaked 2/3 of the water, add Cooked Mutton and remaining gravy.
Add 1 Tsp. of the Special Garam Masala and 10 Slit Green Chilli.
Lightly Mix everything and cover the pan with a lid.
Now place a Tawa or Pan over lower heat and put the Vessel over the Tawa.
Cook on low flame for 15 minutes without opening the lid.
Switch the flame off and leave the Pot as it is for 10 minutes.
Open the Lid and add Ghee, Keora Water Fried Onion Crisp and give the Bangladeshi Mutton Tehari a light mix.
The water must be completely soaked by then.
Serve Bangladeshi Mutton Tehari hot with a choice of side.