TEHRI IN MUSTARD OIL
Serves : 6 Persons
Prep Time : 10 Mins
Cook Time : 60 Mins
Recipe and ingredients both are in one place
Ingredients
Bengal Meat Beef Bone In ± 50 gm
650 gm
৳ 780
/ 1 kg
Aarong Dairy Low Fat Yogurt (Sour)
1/2 cup
৳ 80
/ 500 gm
Deshi Ada (Local Ginger) ± 25 gm
2 tablespoon
৳ 49
৳ 79
/ 500 gm
Roshun (Garlic Imported) ± 25 gm
2 teaspoon
৳ 65
৳ 80
/ 500 gm
Lal Peyaj (Onion Red Imported) ± 50 gm
3 Teaspoon
৳ 35
৳ 60
/ 1 kg
Cardamom (Elachi) Whole
4 ps
৳ 129
৳ 150
/ 50 gm
Nutmeg (Jayfal) Whole
1/2 teaspoon
৳ 49
৳ 80
/ 5 pcs
Cinnamon (Daruchini) Whole
3 ps
৳ 49
৳ 65
/ 100 gm
Clove (Lobongo)
3 ps
৳ 69
৳ 88
/ 50 gm
Bay Leaf (Tejpata)
2 ps
৳ 19
৳ 30
/ 100 gm
Rupchanda Fortified Soyabean Oil
4 Tablespoon
৳ 320
/ 2 ltr
ACI Pure Salt
Taste wise
৳ 35
/ 1 kg
Fortune Biryani Special Basmati Rice
3 Cup
৳ 306
/ 1 kg
Radhuni Pure Mustard Oil
1/2 cup
৳ 185
/ 500 ml
Kacha Morich (Green Chilli) ±12 gm
10 ps
৳ 29
৳ 40
/ 250 gm
Instructions
-
First, marinate all the ingredients with the meat and keep it for three to four hours,
-
Then wash the rice and soak it in water for half an hour
-
Now heat the mustard and soybean oil together and fry the onion brown add the merinated meat mixture and cover it by adding some water.
-
Once the meat is cooked, sprinkle chopped raw peppers and powdered milk and cook for a little and take it down .
-
Now boil water in another pan with 7 cups of water and hot spices
-
Cover the boiling water with rice, lemon juice, powdered milk, sugar and salt.When the rice is boiled, add chopped raw chilli and sauté for 20 minutes
-
Then pour the cooked meat in boiled rice and mix it well
-
keep it for 15 minutes in low heat and its ready to serve