👨‍🍳 Instruktioner

1. 1

   Marinate the beef: In a bowl, combine beef pieces with yogurt, ginger paste, garlic paste, salt, cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala powder, and half of the green chilies (roughly chopped). Mix well and let it marinate for at least 30 minutes, or preferably longer in the refrigerator.

   💡 Proffstips: Marinating overnight will enhance the flavors.
2. 2

   Cook the beef: Heat mustard oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced onions and sauté until golden brown. Add the marinated beef and cook, stirring frequently, until the beef changes color and is lightly browned. Add about 1 cup of hot water, cover, and simmer on low heat for about 45-60 minutes, or until the beef is tender. Stir occasionally and add more water if it becomes too dry.

3. 3

   Prepare the rice: While the beef is cooking, rinse the basmati rice until the water runs clear. Soak it in water for 30 minutes, then drain well.

4. 4

   Combine and cook: Once the beef is tender and has a thick gravy, add the drained rice to the pot. Gently mix the rice with the beef and gravy. Add the remaining hot water, hot milk, kewra water, and ghee. Stir gently to combine, ensuring not to break the rice grains. Add the whole green chilies on top.

   💡 Proffstips: Ensure the liquid level is just above the rice.
5. 5

   Steam the tehari: Cover the pot tightly with a lid (you can seal the edges with dough if needed to prevent steam escape). Cook on very low heat (dum) for about 20-25 minutes, or until the rice is fully cooked and all the liquid is absorbed.

6. 6

   Rest and serve: Turn off the heat and let the tehari rest, covered, for another 10-15 minutes before fluffing gently with a fork and serving hot.