Bangladeshi Chicken Tehari

I was only 8 years old, when we visited Uttar Pradesh, Kedar Nath, Badri Nath dham with my parents. And during this trip, I still remember, we took a night halt in between somewhere and took shelter in a small motel. It was Mid October and chilling cold night. We were served a flavourful at that motel in out room, as we were not able to get out of the room for the obvious reason. And the steamy hot rice item it was, very mild, flavourful and comforting it was. We found lamb in it. When asked the manager about the dish, they told us, it’s a local one pot item called Lamb Tehri or Tehari. Trust me I still can’t forget the taste. So tried my hands on Tehri or Tehari for the first time and cooked Chicken Tehari, trust me it was very easy and quick recipe, and relished by all the family members.

Tehri or Tehari Or Tayari is a popular quick fix dish of Awadhi cuisine. In plain half cooked rice, spices and vegetables or meat is added to increase the flavour and colour of the rice. It’s a one pot meal, with minimum spices, mostly Garam Masala. Tehri named the dish of vegetarian version of Biryani. It was developed for the Hindu bookkeepers of the Muslim Nawab rulers in South Asia. And this dish become extremely popular during Second world war, when meat pieces have been replaced by the cheaper vegetables like potato. In Norther part of Indian Tehri sales as street food. Tehri is popular in both the version Non-Veg & Veg. In Awadhi cuisine and Bangladeshi tehari recipes, you’ll get Non-veg tehri and for north Indian cuisine veg- tehari is quite popular. Bangladeshi tehari is predominantly a rice dish that is always made with beef. Traditionally Bangladeshi Tehri is cooked with mustard oil and green chili, and kali jeera rice (popular rice variety of Bangladesh) takes a major part in this recipe. But if this special variety is not available, you can easily replace with Pulao rice Or Basmati rice even Jeera Samba rice. And this dish is flavoured with Whole and powdered garam masala, mustard oil and green chili and last but not the least milk. Milk brings the richness of the dish. No other spices will be added in this recipe. I add 1 teaspoon of homemade ghee and few drops of Gulab jal or rose water but that too totally optional, You can skip these two if you want to keep it authentic.

Tehri or Tehari Or Tayari is a popular quick fix dish of Awadhi cuisine. In plain half cooked rice, spices and vegetables or meat is added to increase the flavour and colour of the rice. It’s a one pot meal, with minimum spices, mostly Garam Masala.

Ingredients of Chicken Tehari

500 Gram - Chicken.

3 Cup(s) - Basmati or any other flavourful rice, washed and soaked in water for 30 minutes.

1/2 Cup(s) - Mustard oil.

Whole garam masala (bay leaf, cinnamon, cloves, green cardamom, black cardamom, mace).

2 Onion, finely sliced.

2 Tablespoon - Ginger paste.

2 Tablespoon - Garlic paste.

1 Tablespoon - Green chili paste, (optional).

Salt, to taste.

1/2 Cup(s) - Curd, well beaten.

1/2 Teaspoon(s) - Nutmeg powder.

1/2 Teaspoon(s) - Black pepper powder.

1 Cup(s) - Milk.

4 Green chili.

1 Tablespoon - Ghee, (optional).

1 Teaspoon(s) - Rose water, (optional).

How to make Chicken Tehari Recipe

Take the chicken, wash under tap water, and strain the excess water, keep aside.
Now take a kadai, heat 3 tablespoons mustard oil in it, while smokes add whole garam masala and fry for few seconds. Now add ½ of the sliced onion to the kadai, add some salt and fry till the onion turns golden in colour.
When the onion will be golden in colour, add 1 tablespoon ginger and 1 tablespoon garlic paste and the green chili paste to the kadai.
Now start stirring on simmer. Keep stirring till the oil separates.
When the oil will start separating add the chicken. Add the beaten curd also and mix everything very well.
Now cover the pan.
Cook the chicken on simmer for 15 to 20 minutes, stir in between to prevent the chicken from burning. After 15 minutes, open the kadai and add nutmeg and black pepper powder and give everything a gentle mix.
After 20 minutes, the chicken it almost done. Now turn off the gas and keep aside the chicken.
Take another pan or use the same kadai, heat rest of the mustard oil, temper the oil with bay leaf. Add ghee and onion to the kadai. Fry the onion for some time, don’t fry till golden colour.
Add rest of the ginger and garlic paste, and fry till the raw smell goes off.
Add the rice, and gently stir and mix with the onion. Now add 5 cups of water and 1 cup of milk to the kadai and cover the kadai. Now let the water a full roll boil and then add the cooked chicken, whole green chilis and cover it again.
Cook everything on medium heat for 10 minutes.
After 10 minutes check if the rice is cooked or not, if yes then turn off the heat and keep it covered till before serve. If the rice is not cooked, add ½ cup water and again cook on low heat and then turn off and keep as it is.
Serve steamy hot tehari or tehri with slices onion and cucumber and enjoy on a lazy afternoon.