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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 Method

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

Method
 

For the Tehari Spice Powder
  1. Dry roast all the ingredients other than mace and nutmeg. Allow the spices to release their aroma.
  2. 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
  1. 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.
  2. Heat 3 tbsp oil in a pan, throw in the sliced onions, fry till light brown.
  3. 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.
  4. Add 1/2 a cup of warm water, bring to a gentle simmer.
  5. Transfer to a pressure cooker. Cook over a medium flame, 3 whistles I would reckon. Allow the steam to release on its own.
  6. Separate the mutton pieces from the gravy, keep aside in two separate bowls.
  7. 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.
  8. Gently stir in the mutton gravy, cook over a low flame till it reduces to just a coating consistency.
  9. Now add the rice, give a gentle stir, taking care not to break the grains.
  10. 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.
  11. Cover and cook till almost half of the water has been absorbed.
  12. 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.
  13. Cover and cook till almost all the water has been absorbed, by which time the rice should be done.
  14. Switch off the flame, add the remaining fried onions, cover and allow to rest for a further 10-12 minutes. Mix gently, serve hot.