Entree: Bangladesh – Dhaka & Central Bangladesh – তেহারি ➤ Tehari (Fragrant spiced one-pot rice cooked with meat and potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 lb (454 g) beef or mutton, cut into 1-inch (2.5 cm) pieces (such as beef chuck)
- 2 cups (370 g) basmati rice, rinsed and soaked 20 minutes
- 2 medium potatoes, peeled and cubed (about 12 oz / 340 g)
- 3 cloves (about 9 g) garlic, minced
- 1 tbsp (15 ml) ginger paste
- 3 cups (720 ml) beef or water broth
- 1 tsp (2 g) turmeric powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) garam masala
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf
- 4 green cardamom pods, lightly crushed
- 4 cloves
- 1 small stick cinnamon (about 1 inch / 2.5 cm)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat oil or ghee in a heavy-bottomed pot over medium heat. Add sliced onion and cook until deep golden brown, about 10–12 minutes, stirring occasionally. Remove half the onions and reserve for garnish.
2. Add beef or mutton pieces to the pot and brown on all sides, about 6–8 minutes. Stir in garlic and ginger paste and cook 1 minute until fragrant.
3. Add turmeric, ground cumin, salt, black pepper, bay leaf, cardamom, cloves, and cinnamon; stir to coat the meat evenly in spices and cook 2 minutes.
4. Add cubed potatoes and pour in broth. Bring to a simmer, cover, and cook until meat is nearly tender, about 25–30 minutes (longer for tougher cuts).
5. Meanwhile drain the soaked rice and spread it over the simmering meat and potatoes without stirring. Pour the remaining broth so the liquid level reaches just above the rice (about 3 cups total). Sprinkle garam masala over the rice.
6. Increase heat to bring to a gentle boil, then reduce to low, cover tightly and cook undisturbed for 15–18 minutes until rice is fluffy and liquid is absorbed.
7. Turn off heat and let rest covered for 5–10 minutes. Gently fluff rice with a fork, mixing meat and potatoes through. Top with reserved fried onions and chopped cilantro before serving.