Chaos and Cuisine!!

Follow the adventures of Sean and Katrina as they save the world, battle evildoers, and explore world cuisine!

Friday, July 1, 2011


This recipe is quite odd, but fairly tasty and interesting. Be warned, black cumin is not at all like regular cumin. To substitute you might try a mix of cumin and black pepper, but the flavor would still be different.

Beef or Mutton Tehari
Prep Time: 15 minutes
Cooking Time: 60 minutes
Serves: 46

2 lb ground lamb (or beef)
1 onion, sliced
4 green Thai Chillies, split and seeded
3 tsp red chili powder
2 1/2 tbsp salt
1 tsp garam masala
2 tbsp garlic-ginger paste
4 tbsp yogurt
4 pods green cardamom
2 sticks cinnamon
1 tsp black cumin (shahi jeera)
5 cups water
4 cups rice
2 tbsp cilantro


Preheat the oven to 350 degrees Farenheit.

Wash and soak the rice.

In a pressure cooker, add a little oil and fry chillies, onions, and ground meat. Once onions and translucent, add chilli powder, salt, and garm masala and cook for another minute.

Add a cup of water, and close the lid. Pressure cook for twenty minutes.

In a heavy saucepan, add the oil and fry garlic-ginger paste until golden brown. Add the yogurt, cardamom, cinnamon, and black cumin and fry for one minute. Add the water and rice, bring to a simmer, and cook for 8 minutes. Add the meat mixture, place the lid on the pot, and put into the oven for 12 minutes.

Garnish with cilantro and serve immediately.

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