Episode 3 of my Ramadan Iftar Series is this mouth watering Bangladeshi Chicken Tehari!

Unlike a traditional biryani which can be quite heavy and intensely spiced, this chicken tehari is very lightly fragrant and mildly spiced. Making it the perfect dish to break your fast with this Ramadan season!

I highly recommend serving this with an easy deshi style side salad and some lime wedges on the side!

For the salad, just slice up some cucumbers, tomatoes, red onions, and green chilis (carrots and cilantro work well in this also).

Right before you’re ready to serve, season with some fresh squeezes of lime and a generous sprinkle of salt.

You can slice up your veggies up to a day in advance and store in the fridge (though it’s best fresh ofcourse). Only season right before serving as seasoning it early will make the veggies release it’s liquids and it will get mushy by the time you eat.

Tips for the flakiest rice:

1. Make sure to drain your rice well after washing
2. Fry the rice in the oil properly, tis is the main step. Keep stirring constantly so all the grains get fried well.
3. You will hear the sound of the rice hitting the sides of the pot change when it’s ready. They will sound more hollow and make a sharper noise. If you don’t fry the rice long enough it may clump together and get mushy when mixing.
4. Only mix your rice when it is fully cooked and fluffy. Stirring the uncooked rice will make it mushy.
5. Be very gently when mixing the rice and chicken together. You want to push your spatula straight down to the middle or bottom of the pot, then lift the rice from the bottom to the top and repeat this step until everything is mixed well.

You can watch the full process in this video!

INGREDIENTS  

Chicken

• 3.5 lbs chicken (small pieces)
• 1/8 cup vegetable oil
• 1/8 cup mustard oil
• 1 large onion sliced (about 1 cup)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 cinnamon sticks
• 2 bay leaves
• 5 cardamom pods
• 4 cloves
• 5 black pepper pods
• 1 Small piece of mace (about 1/2 inch square)
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 tsp garam masala powder
• Very light dash of nutmeg powder
• 1 1/4 tsp salt (or to taste)
• 1/2-1 tsp sugar
• 5-7 green chilis (whole-not spicy)

Rice

• 3 cup rice  (chinigura/kaligeera/basmati)
• 1/3 cup vegetable oil
• 1/2 large onion  (about 1/2 cup finely sliced)
• 2 bay leaves
• 2 cinnamon sticks
• 4 cardamom pods
• 3 cloves
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 4 1/2 cups water
• 2 1/2 tsp salt  (or to taste)
• 1 1/2 tsp sugar (or to taste)
• 15 green chilis (whole-not spicy)
• 3+ tbsp ghee (to garnish)

INSTRUCTIONS (Pictures coming soon!)

First wash your rice until the water runs clear, and let it drain while you continue cooking.

You can cook both dishes together at the same time, or start with the chicken first to make it easier.

Chicken

Heat your pan on medium high heat. Pour in the oils. Wait for it to heat up. Then add in your onions.

Fry your onions until golden then add in your whole spices (cinnamon, bay leaf, cardamom, cloves, black pepper pods, and mace).

Fry for a couple minutes until aromatic then add in the ginger garlic paste.

Cook for a few minutes, adding in water to keep the onions/pastes from burning if needed. Add in your ground spices (cumin, coriander, garam masala).

Stir for a few more minutes, adding splashes of water if needed to keep it from burning.

Then grate in a small dash of nutmeg and add the chicken.

Fry the chicken in the gravy for about 6-8 minutes, add salt and sugar towards the end. Put the lid on, turn the heat down to medium low, and let it simmer for about 15 minutes.

Make sure to flip the chicken pieces halfway through so it can brown on both sides. The water that comes out of the chicken should be enough to cook it all the way through. Add a bit of water if it dries out before the chicken is cooked.

Rice

Heat a large pot on medium high. Wait for it to heat up, then throw in your onions. Fry until golden.

Add in your whole spices (cinnamon, bay leaf, cardamom, cloves).

Fry for a couple minutes until aromatic then add in the ginger garlic paste.

Cook for a few minutes, adding in water to keep the onions/pastes from burning if needed.

Once the raw smells are gone, add in your drained rice.

Fry in the oil for about 5 minutes until the rice hitting the sides start to sound different.

Then pour in your water, salt, and sugar.

Stir, and bring it up to a boil,

then turn the heat down to low, and let it simmer with the lid on for about 5 minutes until the water is below the surface of the rice.

Throw in the green chilis, poke them deep into the rice.

Cook for another 5 minutes with the lid on until the rice stops steaming as much and is almost done, then top with the cooked chicken and some ghee.

Cover and let the flavors come together for 5 minutes. Mix everything together gently (Your rice should be fully cooked and fluffy by now).

Turn the heat off, and cover and let the flavors settle again for 5 minutes or until you’re ready to serve.

You can prep a side salad while you wait. (I use cucumber, tomatoes, red onions, green chilis, lime, and salt in mine).

And you’re done! Serve hot with lime wedges on the side.