Beef Tehari

Method

1. Wash the beef, cut it into small pieces, and marinate with a little oil, 1/2 kg sour yogurt, and 1 full packet of tehari mix for 30 minutes to 1 hour. In a separate pot, wash the polao rice well and drain.
2. In a pan, heat oil and fry most of the chopped onion until golden brown. Set half of the fried onion aside. Add half of the cardamom, cinnamon, cloves, and bay leaves to the remaining fried onion in the pan, then add all of the marinated beef. Cook well until tender. Beef usually takes a little longer; add water if needed. When done, set the beef aside.
3. In another pot, heat oil with the reserved chopped onion and the remaining whole spices. When the onion softens, add the polao rice and fry well. When the rice is toasted, add water. For 2 cups of rice, I use 6 cups of water. You can also use 5 cups water and 1 cup milk. When the rice is nearly cooked, add the prepared beef and its gravy. Stir well and cook until the water is fully absorbed. Add 6–7 whole green chilies, stir, and let it steam on dum for 10 minutes. During those 10 minutes, gently turn the tehari over 3–4 times. Finish by sprinkling fried onion over the top and serve.