Pheasant Tehari West Bengal
|x 4||Pheasant breasts, cut up into cubes|
|x 1/4 cup||Cooking oil|
|x 2||Bay leaves|
|x 4 sticks||Cinnamon|
|x 1 cup||Onion sliced|
|x 1 tbsp||Garlic paste|
|x 2 tbsp||Ginger paste|
|Salt to taste|
|x 1 cup||Hot water|
|x 1/4 cup||Plain yogurt|
|x 1 tsp||Sugar|
|x 1/4 tsp||Nutmeg and Mace|
|x 5 pcs||Prunes|
|x 1/8 cups||Cooking oil|
|x 1 cup||Onion chopped|
|x 3 cups||White basmati rice|
|x 3 cups||Hot water|
|x 6 pcs||Green chilli sliced|
Wash and soak basmati rice in a bowl for at least 1hr before cooking. Drain the water and keep it aside.
In a heated pan, add cooking oil, add bay leaves, cardamom, cloves, cinnamon, and onion and sauté until onions are translucent.
Add pheasant pieces, garlic, ginger paste, and salt to taste. Saute the pheasant at high heat, add yogurt mix ( yogurt + sugar), nutmeg, mace, and prunes. Continue to sauté for 5/6 mins at high heat and then add 1 cup of hot water to cook the pheasant under a closed lid.
Cook for 10 mins at high heat, occasionally stirring in between. The pheasant will have gravy that will be mixed with rice.
Add mustard oil, cooking oil, and chopped onions. Saute onions until they are translucent then add soaked basmati rice, hot water, and salt to taste. Close the lid and cook rice until it’s half done at high heat.
Into the pan with rice and mix them all together and then add green chilli and cook tehari further under low heat and closed lid.
Cook for 15 mins at dome (dome is a process to cook at very low heat and closed lid. This process can also be substituted for baking in the oven).
Once the dish is cooked, serve up and enjoy.