Authentic Old Dhaka Beef/Mutton Tehari Recipe—Taste of Dhakai Tradition

Introduction

Tehari is a classic culinary treasure from Old Dhaka, Bangladesh. Renowned for its fragrant spices, tender meat, and perfectly cooked rice, this Old Dhaka Tehari recipe combines simplicity and flavor in every bite. Unlike rich biryani, Dhakai Tehari is lighter yet equally delicious, making it perfect for family meals, festive occasions, or special gatherings.

Whether it’s a Friday lunch, Eid celebration, wedding, or dinner party, Beef Tehari or Mutton Tehari always holds a special place on the table as part of the authentic Dhaka recipe tradition.

History & Origin

Tehari has its roots in the Mughal era, introduced to Bengal by Persian and Delhi court chefs. The word “Tehari” comes from “Tahari,” meaning rice and meat cooked together.

In Old Dhaka, Tehari became popular due to its simple cooking method and use of minimal ghee, yet it retains a rich, unforgettable flavor. Mustard oil, local spices, and high-quality beef or mutton make Dhakai Tehari a culinary delight that continues to be celebrated today.

Why Try This Recipe?

• Authentic Flavor: Mustard oil and traditional spices create a unique Dhakai taste.
• Light but Flavorful: Less heavy than biryani but full of aroma and spice.
• Cultural Heritage: A traditional dish from Old Dhaka.
• Perfect for Gatherings: Ideal for Eid, weddings, or family lunches.
• Unique Cooking Method: Meat is sautéed with spices first, then rice is added for a flavorful blend.

Ingredients (Serves 6–8)

For the Meat:

• 1.5 kg beef or mutton (cut into small pieces with bones)
• 1 cup mustard oil
• 500 g onions (thinly sliced)
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 1 tbsp green chili paste
• ½ cup yogurt
• Salt to taste
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 3 bay leaves
• 2–3 cinnamon sticks
• 4–5 cardamoms
• 4–5 cloves
• 8–10 black peppercorns

For the Rice:

• 1.5 kg Kalijira or Basmati rice (washed and soaked for 30 minutes)
• 6–8 whole green chilies
• Salt to taste
• Approx. 2.5 liters hot water (adjust depending on rice type)

For Garnish & Aroma:

• 1 cup fried onions (Bairista)
• 1 tbsp kewra water
• 2 tbsp ghee (optional)

Cooking Instructions

Step 1 – Cooking the Meat

1. Heat mustard oil in a large pot until it smokes slightly, then reduce the heat.
2. Fry onions until golden brown; remove half for garnish.
3. Add garlic, ginger, and green chili paste; sauté until aromatic.
4. Stir in red chili, coriander, and cumin powders until oil separates.
5. Add meat and cook on medium heat, coating it well with spices.
6. Mix in yogurt, salt, and whole spices (bay leaves, cardamoms, cinnamon, cloves, and black pepper).
7. Cover and cook for 30–40 minutes, adding a little water if needed.

Step 2 – Adding Rice

1. Once the meat is about 90% cooked, gently add the soaked rice.
2. Mix lightly to avoid breaking grains.
3. Pour in hot water, and add salt and green chilies.
4. Cover and cook on medium heat until water is absorbed.

Step 3 – Steaming (Dum)

1. When rice is almost cooked, sprinkle kewra water and reserved fried onions.
2. Optionally, drizzle ghee for extra richness.
3. Cover with a heavy lid and cook on very low heat for 20 minutes.
4. Open the lid, gently fluff the rice, and serve hot.

Serving Suggestions

Serve hot with cucumber-onion-lemon salad and Dhakai Borhani for an authentic experience. Optional sides include pickles or fried eggplant. For special occasions, serve alongside kebabs or fried chicken.

FAQ

Q1: What is the difference between Tehari and Biryani?
A1: Tehari cooks rice and meat together with less ghee, while biryani layers pre-cooked rice and uses more ghee.

Q2: Can I make Tehari with chicken?
A2: Yes, but authentic Dhakai flavor comes from beef or mutton.

Q3: Why use mustard oil?
A3: It gives Tehari its unique aroma and taste. Other oils won’t replicate the Dhakai flavor.

Q4: How do I prevent rice from sticking?
A4: Wash and soak rice properly and maintain the correct water-to-rice ratio.

Q5: Can cooked Tehari be stored?
A5: Yes, in an airtight container in the fridge. Add a little water and reheat before serving.

Tips for Perfect Tehari

• Use bone-in meat for richer flavor and aroma.
• Fry onions golden brown but do not overburn.
• Kalijira rice gives an authentic Dhakai taste, but Basmati works too.
• Use very low heat for steaming (dum).
• Avoid excessive ghee; it can overpower the natural Tehari taste.

Conclusion

Old Dhaka Tehari is more than just a recipe—it’s a part of cultural heritage. The combination of mustard oil, aromatic spices, tender meat, and rice creates a dish full of flavor. Cook it for family meals or special occasions—once you taste Dhakai Tehari, it’s unforgettable. Blangla Recipe