Mutton Tehari

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Mutton Tehari

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Ingredients 1:

Mutton – 2kg Sweet card – ¼ cup
Card – ¾ cup Garlic paste – 1 tbsp
Ginger paste – 2 tbsp Onion paste – ½ cup
Poppy seed paste – 1 tbsp Peanuts paste – 4 tbsp
Mustard oil – ½ cup Jaiphal, Javitri powder – ½ tsp
Garam masala – 1 tsp White pepper powder – 1 tsp
Black paper powder – 1 tsp Cinnamon – 4 small size
Cardamom – 4 Clove – 4
Bay leaves – 2 Beresta (golden fried sliced onion) – ½ cup
Salt – to taste

 

Preparation 1:

1. Mix all the ingredients, except beresta, garam masala, peanuts paste and curd, with mutton.
2. Keep aside for 3-4 hours
3. Heat little oil and add the marinated mutton
4. Cook until oil comes out
5. Add curd and stir well
6. Add water when oil comes out
7. Cook until mutton is done
8. Add peanuts paste, stir and let the water evaporate
9. Add beresta and garam masala and cook for sometime
10. Remove from oven and keep aside

 

Ingredients 2:

Basmati rice – 1kg Ginger paste – 2 tbsp
Poppy seed paste – 1 tbsp Peanuts paste – 4 tbsp
Onion paste – 2 tbsp Beresta (golden fried sliced onion) – ½ cup
Milk – 1 cup Cinnamon – 6 small size
Cardamom – 6 Bay leaves – 2
Milk mawa (khoya) – ¼ cup Green peppercorn – 7 / 8
Lemon juice – 2 tbsp Boiled water – 6 cup
Ghee – 1 cup Edible rose water – 2 tbsp
Salt – to taste

 

Preparation – 2

1. Clean rice and drain water
2. heat the ghee
3. Add all ingredients, except beresta, green peppercorn, lime juice, cinnamon, cardamom and bay leaves, and sauté
4. Add rice and fry
5. Add cinnamon, cardamom and bay leaves and fry
6. Add warm water, lime juice and salt
7. Stir and let the water evaporate
8. Add milk, edible rose water and keep on dum
9. Add milk mawa
10. Take out half of pulao
11. Layer the mutton
12. Add green peppercorn and half of beresta
13. Put the pulao back
14. Add half of beresta on the pulao
15. Keep on dum for 20 min

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