Bangladeshi Tehari (Instant Pot)
Bangladeshi Tehari (Instant Pot)
Ingredients
For the Tehari
- 1 onion, sliced
- 1/4 cup mustard oil, divided
- 1 1/2 pounds beef, cubed
- 1/4 cup fried onions
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1/4 cup plain yogurt
- 45 grams Tehari Masala, (from a box labeled 45g / 1.59oz)
- 4 kacha morich, whole, divided
- 1 1/2 teaspoons salt, divided, or to taste
- 3 cups water, divided
- 2 cups polao rice, rinsed
- 2 tablespoons milk powder
Instructions
- 1
Add 2 tablespoons of mustard oil to the Instant Pot. Select the 'Sauté' function. Once hot, add the sliced onion and sauté until it becomes slightly translucent, about 5-7 minutes.
⏱️ 7 min
- 2
While the onions are sautéing, prepare the beef marinade. In a medium bowl, combine the cubed beef with fried onions, grated ginger, minced garlic, plain yogurt, and Tehari Masala. Mix all ingredients thoroughly with your hands to ensure the beef is well coated.
⏱️ 5 min
- 3
Once the onions in the Instant Pot are slightly translucent, add the marinated beef mixture to the pot. Add 2 whole kacha morich (green chilies), 1 teaspoon of salt, and 1 cup of water. Mix everything well to combine.
⏱️ 3 min
- 4
Cancel the 'Sauté' function. Close the Instant Pot lid and ensure the venting knob is sealed. Select the 'Pressure Cook' (or 'Manual') function and set the timer for 18 minutes on high pressure.
⏱️ 18 min
- 5
Once the beef pressure cooking cycle is complete, carefully do a quick release of the pressure. Open the lid. Add the rinsed Polao rice, the remaining 2 whole kacha morich, 2 cups of water, milk powder, the remaining 1/2 teaspoon of salt, and the remaining 2 tablespoons of mustard oil to the pot.
⏱️ 5 min
- 6
Mix all the ingredients thoroughly in the Instant Pot, ensuring the rice is evenly distributed. Close the Instant Pot lid again and ensure the venting knob is sealed. Select the 'Pressure Cook' (or 'Manual') function and set the timer for 6 minutes on high pressure.
⏱️ 6 min
- 7
After the second pressure cooking cycle, allow the Instant Pot to natural release for 5-6 minutes. This resting period helps the rice become fluffy. After 5-6 minutes, carefully do a quick release of any remaining pressure and open the lid.
⏱️ 6 min
- 8
Gently fluff the Tehari with a fork. The Bangladeshi Tehari is now ready to be served hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bangladeshi Tehari (Instant Pot)
For the Tehari
- 1 onion, sliced
- 1/4 cup mustard oil, divided
- 1 1/2 pounds beef, cubed
- 1/4 cup fried onions
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1/4 cup plain yogurt
- 45 grams Tehari Masala, (from a box labeled 45g / 1.59oz)
- 4 kacha morich, whole, divided
- 1 1/2 teaspoons salt, divided, or to taste
- 3 cups water, divided
- 2 cups polao rice, rinsed
- 2 tablespoons milk powder
Instructions
- 1
Add 2 tablespoons of mustard oil to the Instant Pot. Select the 'Sauté' function. Once hot, add the sliced onion and sauté until it becomes slightly translucent, about 5-7 minutes.
⏱️ 7 min - 2
While the onions are sautéing, prepare the beef marinade. In a medium bowl, combine the cubed beef with fried onions, grated ginger, minced garlic, plain yogurt, and Tehari Masala. Mix all ingredients thoroughly with your hands to ensure the beef is well coated.
⏱️ 5 min - 3
Once the onions in the Instant Pot are slightly translucent, add the marinated beef mixture to the pot. Add 2 whole kacha morich (green chilies), 1 teaspoon of salt, and 1 cup of water. Mix everything well to combine.
⏱️ 3 min - 4
Cancel the 'Sauté' function. Close the Instant Pot lid and ensure the venting knob is sealed. Select the 'Pressure Cook' (or 'Manual') function and set the timer for 18 minutes on high pressure.
⏱️ 18 min - 5
Once the beef pressure cooking cycle is complete, carefully do a quick release of the pressure. Open the lid. Add the rinsed Polao rice, the remaining 2 whole kacha morich, 2 cups of water, milk powder, the remaining 1/2 teaspoon of salt, and the remaining 2 tablespoons of mustard oil to the pot.
⏱️ 5 min - 6
Mix all the ingredients thoroughly in the Instant Pot, ensuring the rice is evenly distributed. Close the Instant Pot lid again and ensure the venting knob is sealed. Select the 'Pressure Cook' (or 'Manual') function and set the timer for 6 minutes on high pressure.
⏱️ 6 min - 7
After the second pressure cooking cycle, allow the Instant Pot to natural release for 5-6 minutes. This resting period helps the rice become fluffy. After 5-6 minutes, carefully do a quick release of any remaining pressure and open the lid.
⏱️ 6 min - 8
Gently fluff the Tehari with a fork. The Bangladeshi Tehari is now ready to be served hot.
⏱️ 1 min