Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Bangladeshi Beef Tehari
A fragrant Dhaka-style rice dish with tender beef cubes, warm spices and fried onions — bold and aromatic.
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20 minPrep🔥
1 hr 10 minCook🍽️
5Serves📊
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Ingredients
- 600g beef, cubed
- 2.5 cups basmati rice, soaked
- 2 onions, sliced and fried golden
- 1 cup yoghurt
- 2 tbsp ginger-garlic paste
- 1 tbsp tehari masala (or 1 tsp each cumin, coriander, garam masala)
- 4 green chillies
- Whole spices: bay, cardamom, cloves, cinnamon
- 5 tbsp oil
- Salt
Instructions
- Marinate the beef in yoghurt, ginger-garlic and spices for 30 minutes.
- Brown the marinated beef in oil with whole spices; add 2 cups water and cook covered for 45 minutes until tender.
- Stir in the drained rice and top up to a 1:1.3 liquid ratio.
- Cover tightly and cook on low for 18 minutes.
- Rest 10 minutes, then fluff with the green chillies and fried onions.
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Tara’s tips
- The rice should look slightly green-yellow with the spices — that's the look of tehari.
- Don't over-saturate with water; tehari is drier than biryani.
Serving suggestions
- Lovely with salad and pickled chilli.
Storage & reheating
Keeps 3 days; reheat gently.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Chicken tehari?
Yes — cook chicken faster, about 20 minutes.
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