Tehari

Ingredients:

4-pound beef 4 cloves

2-pound Indian fragrant rice 10 green chilies

4 shallots, chopped 1 ½ glass ghee, mustard or vegetable oil

½ container onion paste 2 teaspoons salt

1 tablespoon garlic paste 2 Indian cove takes off

1 table spoon coriander seed paste 1 container acrid or greek yoghurt

1 tablespoon cumin seed paste ½ teaspoon nutmeg powder

2 tablespoons ginger paste 4 green cardamoms

1 cinnamon sticks

How to Form It Tasty

Informational

1. Ground the nutmeg into a nourishment processor and make it powder.

2. Cut the meat into bite-size chunks, and marinate it for 30 minutes with 1 glass acrid or greek yogurt, ½ glass onion glue, 1 tablespoon garlic glue, 1 tablespoon coriander seed glue, 1 tablespoon cumin seed glue, ½ teaspoon nutmeg powder, ½ cinnamon sticks, 1 Indian inlet takes off, 2 green cardamoms, 2 tablespoons ginger glue, and 2 teaspoons salt.

3. In a pan put the marinated meat and cover the dish, at that point cook delicately over medium-low warm until the meat is delicate. Around 1 hour.

4. In a container over medium-low warm, warm the 3 tablespoons ghee at that point include chopped shallots and sauté until they are gently browned. Include the gently browned shallot to the hamburger, at that point mix well.

5. Proceed mixing until the water is less and the oil begins drifting.

6. Once the oil begins drifting, isolated the hamburger from the flavor and set it aside on a plate.

7. In a wide pan over medium-low warm, once more warm the 3 tablespoons ghee at that point include chopped shallots and sauté until they are delicately browned. Include 1 Indian narrows clears out, ½ cinnamon sticks, 2 green cardamoms, 4 cloves, and the hamburger flavor merely have fair isolated from the hamburger. Put the Indian fragrant rice to the zest, rest of the ghee, and sauté it for a couple of minutes. Include 6-7 mugs of hot water and a small sum of salt for taste, at that point cover the container over medium-low warm.

8. When the water within the rice is nearly dried out, include the set-aside hamburger on the beat, but don't mix them. Cover the container and put it over moo warm for 20 minutes.

9. Include 10 green chilies on the beat, at that point once more cover it for another 5 minutes.

10. Turn off the burner but don't open it for the another 20-25 minutes, let it remain at the serving temperature.

11. To wrap up, blend gently and embellish the tehari with serving of mixed greens and serve with Borhani and Chatni.