Recipe for Tehari

Today is first time I cooked it...

You will need:
Mutton or beef
onion paste
garlic paste
ginger paste
(i usually cut up all 3 and just stick it in blender together to make paste)
Coriander (dhaniya) powder
Cumin (Jeera) powder
(if you have seed forms of both - roast in dry pan then put in blender to powder it)
Cardamom (elachi)
Cinnamon stick
Cloves
Black pepper
Red Chili powder
fresh green chili
Yougurt
Bay Leaves
Salt

Cut the meat into bite size pieces (remember they shrink so cut a lil bigger than bite size) and wash well. Mix in yogurt with all the spices except the rice and green chili - let it marinate for 1/2 hr. Let it simmer and boil till meat is tender and medium well done. While thats cooking, wash the pulao rice and drain the water out well. Using a cheese cloth works well. Pour some ghee in a separate pan and fry the dry rice until it takes on a darkish color. Once its thoroughly fried pour it in with the beef mixture. Stir well and pour some more warm water and tightly cover (don't let steam out) and let cook. Stir once in a while to make sure its not sticking to the bottom. Pour some ghee or warm water if it is too dried out. Serve warm with some salad.

I am not very good with measurements and never cook measuring out. I eyeball and guesstimate how much is required depending on quantity of what I am cooking. One onion = 3 gloves of garlic = abt 2 tablespoons of ginger paste. The salt, cumin and coriander powder really depends on your personal taste - I put more cumin in when cooking red meats as it gives a good flavor. So for a single portion it would require abt 1 tablespoon of jeera and 1/2 of cumin. you can adjust to fit your taste. For single portion it would take abt 3 pods of cardamom, 4 cloves and 1 one inch cinnamon stick.

I just had some from my first batch - its delicious!