Beef Tehari Recipe

Marinate beef

In a large bowl combine yogurt, ginger paste, garlic paste, turmeric, red chili powder and salt. Add the beef pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 2–4 hours (or overnight for best flavor).

Prepare whole spices and onions

Heat oil or ghee in a heavy-bottomed large pot or dutch oven over medium heat. Add cardamom, cinnamon, bay leaves, cloves and peppercorns. Fry for 30–45 seconds until fragrant but not burned.

Brown onions

Add the thinly sliced onions. Cook, stirring frequently, 8–12 minutes until they soften and begin to turn golden brown. Remove about 1/3 cup of browned onions for garnish and set aside.

Cook beef

Increase heat to medium-high. Add the marinated beef pieces (and any marinade) to the pot. Sear the beef for 4–6 minutes, stirring occasionally, until the surfaces brown. Add the green chilies and chopped tomatoes; cook 4–6 minutes until tomatoes start to break down.

Add powdered spices

Stir in coriander powder, cumin powder and half of the garam masala. Cook 2–3 minutes, stirring, until the spices are fragrant and oil releases from the mixture.

Simmer until tender

Add 1 cup of hot water or beef stock, bring to a boil, then reduce heat to low, cover and simmer 35–50 minutes, or until beef is fork-tender. Check occasionally and add up to 1/2 cup more hot water if it looks too dry during cooking.

Prepare rice

While beef is simmering, drain soaked rice. Bring the remaining 3 cups hot water/stock to a simmer in a separate pot. Add the rice and 1 tsp salt. Cook the rice uncovered for 6–7 minutes until it is about 70% cooked (grains still have a slight bite). Drain the rice in a sieve and set aside.

Layer rice over beef

Once the beef is tender and most liquid has reduced (you want some gravy but not soupy), sprinkle the lime or lemon juice over the beef. Taste and adjust seasoning. Carefully layer the par-cooked rice evenly over the beef in the pot. If using saffron, steep saffron threads in warm milk for 5 minutes and drizzle over the rice. Sprinkle chopped cilantro, mint, reserved fried onions and remaining garam masala over the rice.

Dum (steam) cook

Seal the pot: place a sheet of aluminum foil directly over the rice (optional) and close with the lid to create a tight seal, or cover tightly with a heavy lid. Reduce heat to the lowest setting and cook for 20–25 minutes to let flavors meld and finish cooking the rice. Alternatively, place the pot on a heat diffuser and cook 20 minutes.

Rest and fluff

Turn off heat and let the pot rest, covered, for 10 minutes. Remove lid, gently fluff rice with a fork and incorporate rice and beef lightly so grains remain separate. Garnish with additional fried onions, cilantro and mint. Serve hot.

If desired, serve with plain yogurt raita, a wedge of lemon, and salad of sliced onions and cucumbers. Leftovers keep covered in the refrigerator for 2–3 days and reheat gently with a splash of water or stock.