Beef and rice cooked with mustard oil & chillies (Tehari) from Made in Bangladesh: Flavours and Memories in Six Seasons (page 128) by Dina Begum

  • beef chuck
  • garlic
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    The author recommends marinating the beef overnight. Can substitute beef shoulder for beef chuck, kalijira rice for basmati rice, rose water for kewra water, and vegetable oil and English mustard for mustard oil.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Salad of carrots, cucumber, tomatoes and onion (Bangla salat); Spiced savoury yoghurt drink (Borhani)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The author recommends marinating the beef overnight. Can substitute beef shoulder for beef chuck, kalijira rice for basmati rice, rose water for kewra water, and vegetable oil and English mustard for mustard oil.

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