Beef Tehari
Dinner · Bangladeshi · Ready in 82 min · Serves 2
Beef chuck and potato cooked into spiced rice in one pot until the grains take the colour of the meat. A 997-calorie Bangladeshi plate.
Per serving
- Calories
- 997
- Protein
- 47 g
- Carbs
- 110 g
- Fat
- 41 g
- Fibre
- 7 g
Vitamins and minerals, % of a day’s needs
- Iron44%
- Vitamin D1%
- B12206%
- Zinc127%
- Magnesium26%
- Omega-38%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 380 g Beef chuck
- 200 g Rice
- 200 g Potato
- 150 g Onion
- 30 g Ginger-garlic paste
- 22 ml Vegetable oil
- 3 g Turmeric
- 4 g Cumin
- 2 g Cinnamon
- 2 Bay leaves
- 15 g Fresh cilantro
- 1.5 tsp Salt
Method
- 1
Cut the 380g of beef chuck into 3cm cubes, the 200g of potato into large chunks and slice the 150g of onion. Chop the 15g of fresh cilantro and set it aside for the end.
- 2
Heat the 22ml of vegetable oil in a heavy pot over medium-high heat and fry the sliced onion for 7 minutes until it is deep golden. Stir in the 30g of ginger-garlic paste, 3g of turmeric, 4g of cumin, 2g of cinnamon, the 2 bay leaves and 1.5 teaspoons of salt and cook for 1 minute until fragrant.
- 3
Add the beef cubes and stir over medium-high heat for 6 minutes, until every side has lost its raw colour and the spice paste is clinging to the meat.
- 4
Pour in 600ml of water, bring it to a boil, then cover and simmer over low heat for 40 minutes. The beef is ready when a cube crushes against the side of the pot under gentle pressure.
- 5
Rinse the 200g of rice and stir it in with the potato chunks, topping the liquid up to 450ml. Cover and cook over low heat for 15 minutes, until the rice is tender and the potato gives to a knife.
- 6
Take the pot off the heat and leave it covered for 5 minutes so the grains firm up. Fork it through, scatter the chopped cilantro over and divide between 2 plates.
