Best Mutton Teheri Recipe | Authentic Bangladeshi Tehari with Rich Flavor

Directions

• Preparation Before Cooking:
  How to Wash the Mutton:
  Take 2 kg fresh mutton with bone.
  Wash the mutton 3 to 4 times with clean water.
  Remove any extra fat or unwanted parts if needed.
  Drain all the water properly using a strainer.
  Keep the cleaned mutton aside.
  
  How to Wash the Rice:
  Take 1.5 kg Chinigura rice (ghee rice/polao rice).
  Wash the rice gently 3 to 4 times until the water becomes almost clear.
  Soak the rice in clean water for 20 minutes.
  After soaking, drain the water completely and keep the rice aside.
  
  Vegetables to Cut:
  1 capsicum sliced into thin strips
  2 green chilies sliced lengthwise
  1 large onion cut into half: One half roughly chopped
  One half finely sliced
  1 tomato sliced thinly
  5 to 6 garlic cloves finely chopped
  6 small peeled potatoes kept whole
  
• Step 1: Prepare the Mutton Stock
  Take a large cooking pot and add the cleaned mutton. Pour in 1 liter of water. Add salt according to taste.
  Now add:
  Cinnamon sticks
  White peppercorns
  Black peppercorns
  Fennel seeds
  Cardamom
  Cumin seeds
  Coriander seeds
  Dried red chilies
  Half nutmeg
  Cover the pot with a lid and cook on medium heat until the water starts boiling.
  Once the stock starts boiling, add:
  Sliced capsicum
  Sliced green chilies
  Half chopped onion
  Sliced tomato
  Ginger garlic paste
  Mix everything well and cover the pot again.
  Cook on low to medium heat until the mutton becomes fully tender. This may take around 40 minutes or longer depending on the meat quality.
  After 40 minutes, check whether the mutton is fully cooked.
  
  Step 2: Separate the Stock and Mutton
  Once the mutton becomes soft and tender:
  Remove the cooked mutton pieces from the stock.
  Strain the stock using a strainer.
  Discard all the whole spices and vegetables left in the strainer.
  Keep the clear stock aside for later use.
  Wash the cooking pot properly before the next step.
  
  Step 3: Fry the Potatoes and Mutton
  Place the clean pot on the stove.
  Add:
  50 grams butter
  Once the butter melts, add the 6 peeled small potatoes.
  Fry the potatoes until slightly golden.
  Now add the boiled mutton pieces into the butter and fry together with the potatoes for about 5 minutes on low heat until a rich aroma comes out.
  Remove the fried potatoes and mutton from the pot and keep aside.
  
  Step 4: Prepare the Rice Base
  In the same pot, add:
  6 tablespoons olive oil
  Then add:
  Bay leaves
  Cardamom
  Cloves
  Black peppercorns
  White peppercorns
  Cumin seeds
  Fry the spices lightly until fragrant.
  Now add:
  Remaining sliced onion
  Chopped garlic
  Sliced green chilies
  Cook until the onions become soft and lightly golden.
  
  Step 5: Fry the Rice
  Add the soaked and drained Chinigura rice into the pot.
  Sprinkle salt according to taste.
  Stir gently and fry the rice carefully for several minutes on low to medium heat. Keep stirring so the rice does not stick to the bottom.
  
  Step 6: Add the Stock
  Pour the prepared mutton stock into the rice.
  The amount of stock should be according to the quantity of rice. Since 1.5 kg rice is used, add enough stock to properly cook the rice. Keep extra stock aside in case more liquid is needed later.
  Mix everything gently.
  Now add:
  Fried mutton
  Fried potatoes
  Mix carefully with the rice.
  
  Step 7: Final Cooking
  Pour 1 cup liquid milk into the rice and mix gently.
  Reduce the stove heat to very low.
  Cover the pot tightly with a lid and cook slowly.
  After 5 minutes, open the lid and check the rice.
  When the rice is partially cooked, add the prepared nut mixture on top.
  Cover again and continue cooking on low heat until the rice becomes fully cooked and fluffy.
  
  Serving Suggestion
  Serve hot with:
  Salad
  Yogurt
  Borhani
  Pickles
  This rich and flavorful mutton rice dish is perfect for family gatherings, Eid meals, and special occasions.