Ingredients:

For the Beef Marinade:

1. 500g beef (preferably bone-in pieces)

2. 1 tbsp ginger paste

3. 1 tbsp garlic paste

4. 1 tsp turmeric powder

5. 1 tsp red chili powder

6. 1 tbsp yogurt

7. Salt to taste

8. 1 tbsp mustard oil (or regular cooking oil)

For the Rice:

1. 2 cups basmati rice (soaked for 30 minutes)

2. 4 cups water

3. 1 cinnamon stick

4. 2-3 green cardamom pods

5. 2-3 cloves

6. 1 bay leaf

For the Curry Base:

1. 3 medium onions (thinly sliced)

2. 2 tomatoes (chopped)

3. 3-4 green chilies (slit)

4. 1 tsp cumin seeds

5. 1 tsp coriander powder

6. 1 tsp garam masala

7. 1/2 tsp red chili powder

8. 1 tbsp ginger paste

9. 1 tbsp garlic paste

10. 2 tbsp mustard oil

11. Salt to taste

Optional Garnishes:

1. Fried onions

2. Fresh coriander leaves

Instructions:

1. Marinate the Beef:

In a large bowl, combine the beef pieces with ginger paste, garlic paste, turmeric powder, red chili powder, yogurt, mustard oil, and salt.

Mix well, ensuring that the beef is evenly coated with the spices. Marinate for at least 30 minutes, preferably longer for better flavor.

2. Prepare the Rice:

Wash and soak the basmati rice for about 30 minutes.

In a large pot, bring 4 cups of water to a boil. Add the soaked rice, cinnamon stick, cardamom, cloves, and bay leaf.

Cook the rice until it is about 70-80% done (the rice should still have a bite to it). Drain the rice and set aside.

3. Cook the Beef:

In a large pan or pressure cooker, heat mustard oil over medium heat. Add cumin seeds and let them splutter.

Add the thinly sliced onions and saute  until golden brown and caramelized. This step is crucial for flavor.

Add ginger paste, garlic paste, and saute  for another minute.

Add the marinated beef pieces and sear them on all sides for about 5-7 minutes.

Add chopped tomatoes, green chilies, coriander powder, red chili powder, garam masala, and salt. Stir well.

Cover and cook the beef on low heat for about 30 minutes until it becomes tender and the oil separates from the gravy. If using a pressure cooker, cook for about 15-20 minutes after the first whistle.

4. Layering the Tehari:

Once the beef is cooked and tender, gently layer the partially cooked rice on top of the beef mixture.

Drizzle some ghee (clarified butter) on top and cover the pot tightly. Cook on low heat for 20-25 minutes to allow the flavors to blend. If using a pressure cooker, you can cook it without the pressure for the same time.

Alternatively, if you want a more intense flavor, you can place a heavy pan on the lid and cook the dish on very low heat (dum style) for about 20-30 minutes.

5. Serve:

Gently fluff the rice and beef together.

Garnish with fried onions and fresh coriander leaves.

Enjoy your Authentic Puran Dhaka Beef Tehari Recipe with a side a simple salad. The combination of aromatic rice and tender beef is bound to be a crowd-pleaser!