Beef tehari

 OLD DHAKA STYLE TEHARI

 

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PREP TIME

15 mins

COOK TIME

55 mins

TOTAL TIME

1 hour 10 mins

 

A biryani like fragrant Rice Cooked With Beef (তেহারি). A very authentic and traditional meal from Bangladesh.

Author: Lail Hossain

Recipe type: Main

Cuisine: Bangladeshi, Indian

Serves: 8-10

INGREDIENTS

• 1 teaspoon cumin
• 1 teaspoon coriander
• 2-3 stick of cinnamon, 2 inches each
• 3-4 green cardamom
• 5-6 black pepper
• ½ teaspoon nutmeg
• ½ teaspoon mace
• ¾ cup Mustard oil
• 1 cup Onion, sliced
• 2 lb Beef, small pieces
• 2 tablespoon ginger paste
• 2 tablespoon garlic paste
• ½ cup yogurt
• 2 bay leaves
• 6 cups water
• 1 cup milk
• 3 cups basmati or kalijeera rice
• 8-10 green chilies
• Salt, according to taste

INSTRUCTIONS

1. Take cumin, coriander, cinnamon, cardamom, black pepper, nutmeg, mace and grind.
2. Wash the meat and drain all water.
3. Take the pot where tehari will be cooked. Heat oil on medium flame.
4. Add thinly sliced onion and sauté until fragrant and golden brown.
5. Add meat, ginger and garlic paste, yogurt, 1-teaspoon salt, bayleaves and the ground spice.
6. Cook in medium heat for about 25-30 minutes until beef is cooked and tender.
7. Add a cup of water little by little and stir the meat occasionally.
8. Separate meat keeping the gravy and spices in the pan. Set aside meat.
9. Add remaining water and milk to the pan and bring to boil. Add salt.
10. Add washed and drained rice and cover. Once the water boils again, add the whole green chilies and cook in medium heat.
11. When rice is about 50% done, add the meat. Mix carefully so that rice does not become smashed and cook covered in medium-low heat.
12. Turn off stove but keep lid on for 15-20 minutes before serving.
13. Serve with salad, kabab and chutney.

NOTES

Adjust chilies according to taste. Do not slit the green chilies. The green chilies should only add flavor to the rice and not make it hot.
Feel free to substitute mustard oil with canola or olive oil.
It’s best to use a cooking pot that has a tightly fitted lid for tehari.
The easiest way to grind spices is to use a coffee grinder.
You can cook tehari in 350 degrees Fahrenheit pre-heated oven for 15-20 minutes after adding the green chilies.

I did 4lbs of beef with about 5.5 cups of rice.  Perhaps pressure cooker to be tried next time. I did have to add extra water as beef took a while to cook and needed more water. 

Coffee cake NYTIMES

 Coffee Cake

By Lidey Heuck

Updated Nov. 21, 2023

Christopher Testani for The New York Times. Food Stylist: Simon

Andrews.

Total Time 1 hour 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Rating (990)

Cinnamon-sugar crumble does double duty for this classic cake, serving as

both a topping and a thick ribbon running through the middle. This coffee cake

is light and fluffy, thanks to a cup of buttermilk in the batter. For added crunch,

add a cup of finely chopped walnuts or pecans to the crumble mixture. The

cake will keep at room temperature, wrapped well, for several days, but the

crumb topping will be the most crisp on the day the cake is made.

INGREDIENTS

PREPARATION

Yield: One 9-by-13-inch

cake (12 to 16

servings)

Step 1

Heat the oven to 350 degrees. Grease a 9-by-13-

inch pan with butter, then line the bottom with

parchment paper, leaving an overhang on two

sides; dust the exposed sides with flour.

https://cooking.nytimes.com/recipes/1024623-coffee-cake 11/11/25, 11:52 AM

Page 1of 3FOR THE CAKE

1 cup/226 grams

unsalted butter (2 sticks),

at room temperature, plus

more for greasing the pan

2½ cups/325 grams all-

purpose flour, plus more

for dusting

1¼ cups/250 grams

granulated sugar

3 large eggs, at room

temperature

1 tablespoon vanilla

extract

2 teaspoons baking

powder

½ teaspoon baking soda

1 teaspoon kosher salt

(such as Diamond Crystal)

1 cup/240 milliliters

buttermilk, at room

temperature

FOR THE CRUMBLE

1¾ cups/228 grams all-

purpose flour

1½ cups/300 grams light

brown sugar, lightly

packed

¾ cup/170 grams

unsalted butter (1½

sticks), at room

temperature

1 tablespoon ground

cinnamon, plus more for

Step 2

Make the crumble: Combine the flour, sugar,

butter, cinnamon and salt in a medium bowl. Mix

well with your hands until the mixture forms

crumbles (they may not be uniform in size), and

set aside.

Step 3

Make the cake: In the bowl of a stand mixer fitted

with the paddle attachment (or in a large bowl if

you are using a hand mixer), combine the butter

and sugar. Mix on medium-high speed until light

and fluffy, about 3 minutes. Reduce the speed to

low and add the eggs, one at a time, scraping

down the sides of the bowl with a spatula after

each addition. Add the vanilla extract and mix

until just combined.

Step 4

In a medium bowl, whisk together the flour,

baking powder, baking soda and salt. With the

mixer on low, gradually add the dry ingredients

and the buttermilk in three parts, beginning and

ending with the flour mixture. Use a spatula to

make sure the batter is well mixed.

Step 5

Spoon half the batter into the prepared pan,

smoothing it into an even layer. Scatter 2½ cups of

the crumble evenly over the cake, then sprinkle

https://cooking.nytimes.com/recipes/1024623-coffee-cake 11/11/25, 11:52 AM

Page 2 of 3sprinkling

½ teaspoon kosher salt

(such as Diamond Crystal)

the crumble evenly over the cake, then sprinkle

lightly with more cinnamon. Spoon the rest of the

cake batter over the crumble layer in big

spoonfuls. Gently spread with a spatula to cover,

then top with the remaining crumble.

Step 6

Bake until the crumble is browned and a toothpick

inserted into the center of the cake comes out with

just a few crumbs on it, 35 to 40 minutes. Cool for

at least 30 minutes, then run a knife around the

edges of the cake and remove it using the

parchment paper overhang. Cut into squares and

serve. (You can also serve the cake directly from

the pan.) The cake will keep, well wrapped at

room temperature, for up to 3 days.

Zucchini mushroom orzo

 

ZUCCHINI AND MUSHROOM ORZO

Add zucchini and mushrooms to orzo and you have a creative and tasty side dish. The onions, garlic, fresh parsley and Parmesan cheese make it even more delicious. You can even add chicken or shrimp to it and have a complete meal that is so easy to prepare. 

• Author:Olga's Flavor Factory
 
• Prep Time:20 mins
 
• Cook Time:25 mins
• Total Time:45 mins
 
• Yield: 4-6
 
• Category:Sides

INGREDIENTS

SCALE

• 8 oz orzo pasta
• 1 Tablespoon butter or oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 8 oz fresh mushrooms, sliced ( I used white button mushrooms, but you can use any mushrooms that you like)
• 1 medium zucchini, about 8 oz, chopped
• salt, ground black pepper, to taste
• 1/4 - 1/2 cup finely grated Parmesan cheese

INSTRUCTIONS

1. Bring a medium-large pot of salted water to a boil and cook the orzo according to how you like it, more on the al dente side, if that's what you prefer, or make it soft and mushy, if you're like my husband, haha. You'll be eating it, so cook it however you like, not necessarily by the package instructions.
2. While the water is coming to a boil and the pasta is cooking, prep and cook the rest of the ingredients. If you time things right, everything will finish cooking at the same time, and how cool is that? I love when things work out like that in the kitchen.
3. In a medium skillet, heat the butter until it melts and then add the chopped onion, seasoning with salt and pepper. Cook for 3-5 minutes, until the onions are soft and tender.
4. Add the mushrooms and garlic to the skillet, also seasoning with salt and pepper and cook for another 5-8 minutes. At first, the mushrooms will get watery, but eventually, all the extra liquid will cook off and the mushrooms will start to get golden.
5. When the mushrooms start to get some color on them and turn golden brown, add the chopped zucchini and also season with salt and pepper to taste.
6. Keep cooking the zucchini for just 3 minutes or so, just until it loses its rawness, but that's all. Zucchini cooks really fast, and if you keep it on the heat too long, it will get watery and mushy.
7. At this point, the pasta should be cooked. Drain the orzo and add all the cooked vegetables and mushrooms to the pot, mixing to combine.
8. Add the Parmesan cheese. You can add just a 1/4 of a cup, or if you want to make it really cheesy, add a full 1/2 cup; it's totally up to you. Add the chopped parsley and also mix to combine.
9. Serve hot.

NOTES

Leftovers reheat really well, so all you have to do is microwave it or add just a teaspoon or two of oil or butter, add the orzo and cook on medium heat until the orzo is hot all the way through. You can add a splash of water or broth to thin it out a bit and to help it reheat faster.

Instead of the orzo, you can use any other type of pasta or even rice.