Bangladeshi chicken Tehari

Tehari/tehri is a yellow coloured rice cook with chicken/mutton.its a very flavourful and delicious dish of Awadhi cuisine..Tehri is also very populour in our nebouring country Bangladesh.There tehari cook with rice, chicken /mutton and potato .Here I have made the Bangladeshi version of chicken Tehari..

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Cook Time- 45 mins
Serve  - 4
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Ingredients s

Govindabhog rice- 400gms

Chicken- 500gms

Curd - 3tbsp

Onion- 2 ,sliced

Gi nger paste - 1tsp

Garlic paste-1tsp

Salt as required

Turmeric powder- 1tsp

Chili powder- 1tsp

Coriander powder- 1tsp

Cumin powder-1tsp

Garam masala- 1tsp

Milk powder- 5tbsp

Rose Water- 2tsp

Kewra water- 1tsp

Method 

Soak rice for 30 mins

Now heat a kadai .add 2tbsp oil .add sliced onion .saute till light brown.then add ginger and garlic paste.stir well for 1min

Beat curd with 1/2tsp besan or Maida and all dry powder ingredients except garam masala powder.

Now add chicken and potatoes .fry it for a minute. Then add beaten curd mixture.Salt to taste and sugar. Stir chicken to coated well with spice and curd mixture..

Stir in low to medium heat till oil leaves of the side

Then add a cup of water .give a nice stir.bring to bubble.turn down flame, cover kadai and simmer it for 20-25 mins or till chicken and potatoes cooked well.

When meat and potatoes become tender and gravy reduced upto 80 % .add garama masala .Stir nicely.check seasonings ..turn off gas.cover kadai.

Now heat a heavy bottom pan / handi. Add 2tbsp ghee ,add 1bay leaf ,2-3 green cardamom,1/2inch stick cinnamon and 3-4 cloves. 1/4 tsp each jaifal (nutmeg) and javitri (mace)

Now add soaked rice .stirring continuously for a minute. Add salt to taste and 1tsp sugar..mix well.

Now take 7 1/2 cups water add 4tbsp milk powder.Stir well

Add this water into the rice pan..give a nice stir..then add chicken , potatoes with gravy.add rose and kwera water , 2 slit green chili ..again give a good stir .

Bring to boil..cover pan .turn down flame and simmer it for 20minutes or until rice /tehri cooked well and rice soaked all water..

Turn off gas..do not touch or stir rice for 20 -30 mins..

After enough warm to touch rice place it on serving plate..

Note---1.) 4cups rice = 8cups water But I always take 1/2cup less than as it gives better result. 2.) You might not be get govindbhog rice out of west bengal so you can use any kind of aromatic rice..