10 Most Popular Nepali Teej Festival Recipes That Women Love To Have Them

This post is about Nepali Teej festival recipes. Here are some recipes tips for Nepali festival Teej. Teej is one of the greatest festivals in Nepal. Tij is celebrated by all Hindus women in Nepal and India. Teej is also known as Tij, Haritalika, hariyali parva in Nepal and India.

The first day of Teej is called Dar khane din in Nepal. On the day of Dar Khane din, Nepali women prepare and cook varieties of food, cuisine to have it.

Teej generally referred to as Hartalika Teej, is Nepal’s women’s fasting festival. It usually happens in the month of Nepali Bhadra (in Solar Calendar from August to September), and lasts for three days.

In particular, Teej Puja is done at Pashupatinath to celebrate the reunion of Lord Shiva and Goddess Parvati. During the Teej Festival, Nepalese women will dress up in their beautiful red dress. They fast to honour Lord Shiva and appeal to GodGod for a happy marriage.

The occasions would keep going for three days, including celebrating a grand feast, maintaining a rigid fast, praying to Lord Shiva, bathing in the holy river, performing traditional performances, and so forth.

Before knowing the top ten Teej Festivals recipe, let us briefly know about the Teej festival.

Day 1: Getting together to enjoy the fancy dinner


Nepalese women go to the mall, shopping centre early in the morning for enormous purchases. They will make a healthy dinner when the night falls, and prepare delicious sweets.

Old friends will bring food and beverages together, perform traditional dances and sing devotional songs. Those activities proceed until midnight.

 Day 2: Observing a one-day fast and praying to Lord Shiva for a good marriage

 The second day of the Teej Festival is the day of fasting. It is likewise an official holiday in Nepal. In the wake of having a warm bath, women will wear gold and silver jewellery and dress in their red wedding saris.

They then proceed to nearby Shiva temples in groups, worshipping Lord Shiva’s with flowers and fruits. One of the most significant things is to make a wish for a better life of their spouses and families. The unmarried girls likewise follow and obey the rituals of Teej, hoping for a good husband.

Day 3: Taking a holy bath

The third day is referred to as Rishi Panchami. 

Nepali girls will shower with their leaves alongside red mud discovered on the roots of the sacred datiwan forest after paying homage to seven saints. This symbolic bath will rid them of all their sins.


Then they go to worship the God Ganesh so that they can fulfil their wishes made in the previous day. Women will enjoy a sumptuous meal on this day. Many dishes are exclusive to this festival, including special bean soup, exotic mutton soup, and desserts. 

10 Nepali Teej Festival Recipes 

What are the 10 Nepali Teej Festival Recipes? 

  • A) Kheer
  • B) Sewai
  • C) Aalu ko Achar
  • D) Vegetable Pulao
  • E) Paneer
  • F) Puri
  • G) Mutton
  • H) Chicken
  • I) Selroti
  • J) Pakoda

1. Kheer

Type of rice to be used

Basmati rice is most widely utilized to make Kheer as it contributes to a fragrant and delicious aroma. However, various forms of rice are utilized which are locally grown in different regions of Nepal. If you don’t have Basmati rice, you can utilize any kind of rice without any disappointment.


  • I) ¼ cup basmati rice
  • II) 1-litre full-fat milk or whole milk or full cream milk – 4 cups
  • III) 6 tablespoons sugar or add according to your preference.
  • IV) ½ teaspoon cardamom powder or 5 to 6 green cardamoms powdered in mortar-pestle (Choti elaichi powder)
  • V) 1 pinch saffron strands (Kesar) or 14 to 16 saffron strands
  • VI) 1 tablespoon chopped or sliced almonds or blanched almonds (badam)
  • VII) 1 tablespoon chopped or sliced cashews (Kaju)
  • VIII) 1 tablespoon chopped or sliced unsalted pistachios (Pista)
  • IX) 1 tablespoon golden raisins (kishmish)

How can you make Kheer?

I) Rinse 1⁄4 cup basmati rice a couple of times till the water runs clear of the starch and then soak in enough water for 15 to 20 minutes.

Blanching almonds- In a small pan or pot, heat water. Switch off the flame when the water starts to boil and afterwards add 10 to 12 almonds to it. Cover and hold aside for 30 minutes. Then peel and slice the almonds. It is an optional step.

II) Meanwhile, take 1-liter full-fat milk in a heavy large pan or saucepan or Kadai when the rice grains are soaking up.

III) After that, place the pan on a low to medium-low flame. Stir in intervals to keep the milk from sticking to the base of the saucepan.

IV) Let the milk get to boil.

V) In a small dish, take one tablespoon of milk from the saucepan. Let the milk remain warm. Then include a few strands of saffron to the milk. Keep it aside.

VI) After the milk starts boiling, drain all the water from the rice and pour the rice it into the boiling hot milk.

VII) Blend it very well.

VIII) Simmer and cook rice on the low flame. There is no need to cover the saucepan while the rice is cooking.

IX) Cook the rice they are half done or half-cooked.

X) Add 5 to 6 tbsp of sugar, or include as required.

XI) In the milk, mix the sugar well.

XII) Continue cooking rice over low to medium-low flames. Do stir in at intervals.

XIII) Simmer until just about the rice is nearly cooked.

XIV) Then add 1⁄2 teaspoon of powdered cardamom.

XV) Add one spoonful of sliced almonds, chopped cashews and sliced pistachios. If you prefer, you can blanch the almonds, or just slice them fresh.

XVI) Blend well.

XVII) Then include the saffron dissolved milk.

XVIII) Mix again and proceed to cook on a low flame until the rice kheer thickens and the rice grains have cooked totally.

XIX) When the rice grains are fully cooked, switch off the flame. The Kheer will thicken too. Kheer thickens further on cooling rice. Scrape the milk solids from the sides of the pan and add to Kheer. 

XX) Finally add one spoonful of golden raisins. You may add one tablespoon of rose water or kewra water to this stage.

XXI) Pour the rice kheer into bowls served individually. The rice kheer can be served, hot or warm or cold. Refrigerate leftover rice kheer.

The time required to cook Kheer- 50 mins

Servings: 4 to 5 persons

Read Also: 10 Nepali Teej festival recipes [Vegetarian Food List]

2. Sewai

What are the ingredients for making Sewai?

  • I) 200gm Sewai 
  • II 0800 ml of milk
  • III) 3 tablespoons sugar (add more or less according to your taste)
  • IV) 2 tablespoons ghee/clarified butter
  • V) 7-8 roasted or fried unsalted almonds, chopped

How can you make Sewai? 

I) Heat ghee in a saucepan, then include vermicelli after it is melted and fry till they become brilliant earthy coloured. 

II) Pour the milk over and let it simmer. 

III) Stir in sugar, then blend properly. 

IV) Reduce the flame and allow the milk to simmer for 5-7 minutes until the vermicelli is cooked. 

 V) Top with chopped almonds. 

 VI) Serve the Sewai hot, warm or cold.

3. Aalu ko Achar

What are the ingredients for making Aalu ko achar?

  • I) Large-sized potatoes (4 nos)
  • II) White sesame seeds (1/2 cup)               
  • III) Fenugreek seeds methi seeds (20 nos)
  • IV) Mustard oil (1/2 cup)
  • V) 1 1/2 tsp coriander powder
  • VI) 1 tsp cumin powder
  • VII) 1 tsp turmeric powder
  • VIII) 4 nos green chillies
  • IX) Pinch of hing asafoetida (optional)
  • X) 1 cup chopped cucumber
  • XI) 1 no small lemon
  • XII) A handful of coriander leaves
  • XIII) Salt for seasoning

How can you make Aalu ko Achar?

I) First of all, you should wash the potatoes. After that, cut it into the halves. Place them in a saucepan of boiling water with some salt. You can keep it cook until the potatoes are soft but solid.

II) Take them, and peel the skin. Split the cubes into littler ones and keep them aside.

III) Roast sesame seeds until they have a faint colour and grinding them to a coarse powder and leaving them aside.

IV) Pour the mustard oil in a frying pan or Kadai (keep 1 tbsp aside), and add fenugreek seeds when the oil is hot.

V) Let the seeds get a little bit of color and release the fragrance. By then, include two nos of chopped green chillies. After that, add the turmeric powder, cumin powder and coriander powder and whisk them around.

VI) Include some salt and whisk all over. Sprinkle some water so that the spices do not burn and hold the medium to low temperature.

VII) If the turmeric powder’s raw odour goes off, then include the hing and afterwards the sesame powder.

VIII) Add a bit of water after it immediately becomes a lump to make it smooth. Then add the potatoes and cover with all the spices.

IX) Include the 1 tbsp. of mustard oil, and very little water (only whenever necessary).

X) For seasoning, you may Add cucumber and check the seasoning. Per your preference, squeeze in lemon juice.

XI) After that finish it off with more split green chillies and chopped leaves of coriander.

XII) Serve hot with rice or roti, sel roti or even poori. 

Servings: 4-5 persons

Read Also: 10 Nepali Teej festival recipes [Non Vegetarian Food List]

4. Vegetable Pulao

What are the ingredients for making vegetable pulao?

  • I) 2 cups Basmati rice 
  • II) 1/2 teaspoon Cumin seeds (Jeera)
  • III) 1/2 teaspoon Turmeric powder (Haldi) 
  • IV) 1 Bay leaf (tej patta) 
  • V) 4 Cloves (Laung) 
  • VI) 2 Black cardamom (Badi Elaichi) 
  • VII) Cinnamon Stick (Dalchini) (1/2 Inch)
  • VIII)  Ginger Garlic Paste (1/2 Tablespoon)
  • IX) 4 Minced Green Chilies 
  • X) Finely chopped 1 Onion
  • XI) 1 Tomato, finely chopped 
  • XII) 1/2 Cup Green peas (Matar) 
  • XIII) Salt, to taste 
  • XIV) Sunflower Oil, as needed 
  • XV) 1 Tablespoon Lemon juice

How can you make Vegetable pulao?

I) Before cooking soak the Basmati rice in water for at least 30 minutes.

II) Heat oil in a heavy / Kadai bottomed pan. After that, add the cumin seeds once the oil is slightly hot, and let them splutter.

III) After that, add bay leaf, cloves, cinnamon, black cardamom and let them cook on low heat before you start to get those spices fragrant. That will take somewhere between 15 and 20 seconds.

IV) Add turmeric powder, ginger-garlic paste & minced green chillies following 15 to 20 seconds. After that cook it for another minute. Then, you may add sliced tomatoes, onion and peas to the saucepan. Over low heat, cook it for a couple of minutes. 

V) Drain water from the soaked rice, and add the rice to the saucepan. Give it a quick swirl to properly blend it.

VI) Add about 2 cups of salt and water, then stir again, cover and cook for 15 to 20 minutes.

VII) Include lime juice when the rice is nearly cooked, and mix it once more. Cook for a couple of more minutes, and shut off until done.

VIII) Now, serve them.

5. Paneer

What are the ingredients for making paneer?

  • I) 250 gms paneer
  • II) Three tablespoons yoghurt preferably hung curd or thick curd
  • III) One teaspoon finely chopped ginger
  • IV) One teaspoon finely chopped garlic
  • V) One teaspoon coriander powder
  • VI) ½ teaspoon garam masala
  • VII) ½ teaspoon paprika powder
  • VIII) ¼ teaspoon red chilli powder or to taste
  • IX) Salt to taste
  • X) One large onion roughly chopped
  • XI) 3-4 medium tomatoes roughly chopped
  • XII) 1/2 teaspoon cumin seeds
  • XIII) 1 cinnamon stick
  • XIV) 3-4 garlic cloves crushed
  • XV) 1/2 inch ginger cut into small pieces
  • XVI) 1.5 teaspoon curry powder
  • XVII) 1 tablespoon sugar
  • XVIII) 2 tablespoons cream
  • XIX) Two tablespoon chopped cilantro leaves and some more to garnish
  • XX) 1 cup water or as required
  • XXI) 1 tablespoon oil
  • XXII) 1 tablespoon salted butter

How can you make paneer?

I) Cut the paneer in small cubes or in whatever size you want.

II) First add salt and red chilli powder in the chopped ginger along with garlic, coriander powder, garam masala powder, paprika powder.

III) Add the yoghurt and blend until all the paneer pieces are all around covered with spices and yoghurt. Cover and keep this marinated paneer for 30-40 minutes in the refrigerator. Preferably you should follow this marinated paneer overnight in the fridge; however, on the off chance that this is not possible, it must be at least 30 minutes.

Note: to marinate the paneer, Use thick curd or ideally hang curd. Tie the curd in a muslin cloth to make hung curd, and let it hand over for 3-4 hours. When all the curd water has dried out, the curd is ideally perfect for making this recipe.

IV) In a saucepan heat 1 tbsp butter and 1 tbsp of oil. The cinnamon stick and cumin seeds are added once oil and butter become hot.

V) Include the chopped onions, crushed garlic pods and chopped ginger, until the seeds crackle.

VI) Fry until the onions turn golden brown.

VII) When you are done with the onions, including the tomatoes and curry powder and blend.

VIII) Add the salt and sugar, as well.

IX) Cook the tomatoes on a medium flame for around 6-7 minutes, until they are tender. You can also use tomato puree store bought here. When the mixture has been prepared, turn off the flames and allow them to cool a little. Pour the mixture into a mixer, and puree. Set aside.

X) After that, you can take the marinated paneer out and roast it on a saucepan. You can use little oil.

 XI) In a few minutes, the paneer pieces will turn brown. After that, you can switch off the flame and set them aside.

XII) In the pan, you may pour the purred tomato-onion mixture, and incorporate a cup of water. You can change the water you wish to include here.

XIII) Then, you may include the chopped coriander leaves and cream to the masala. After that keep it on medium-low flame for 4-5 minutes.

XIV) Then include the pieces of roasted paneer.

XV) Give it a last stir, cover and cook for another 2-3 minutes. Garnish with the leaves of coriander, and switch off the flame.

The time required to cook Paneer: 50 mins

Servings: 4 person

Read Also: 10 Nepali Teej festival recipes [For Dar Khane Din Food List]

6. Puri

What are the ingredients for making puri?

  • I) 1 cup whole wheat flour
  • II)  ¾ teaspoon fine suji
  • III) 1/8 teaspoon salt
  • IV) Teaspoon oil

How can you make puri?

Making dough

I) In a mixing bowl add 1 cup of whole wheat flour, 3⁄4 teaspoon of fine suji, and 1/8 teaspoon salt. You can skip the salt and the suji part. When milled flour (atta from flour mill) is utilized then sieve and discard the bran.

II) Pour 3⁄4 teaspoon oil. Mix every one of them well and pour 1⁄4 cup water (4 spoonfuls).

III) Start mixing into forming a stiff dough. You will need an additional 1 to 2 tablespoons of water. Only sprinkle more water as necessary.

IV) Keep the dough smooth and solid, not brittle or dry. It is not like the roti dough that should be fluffy.

V) Sprinkle another 1⁄4 teaspoon of oil, and gently knead to smooth the ball. Try not to work as it is done for roti or chapatti, for longer. The dough should, in any case, be firm and rigid. Always feeling tight and firm, not smooth, as you press it with your fingertips.

VI) Still keep this dough covered until all of the dough is utilized for rolling poori.

VII) Divide it up into eight or ten bits. 

How to make poori?

I) Roll them softly between your palms just to make them smooth. Try not to knead them.

II) Sprinkle the flour or smear some oil over the rolling area. Utilizing oil for rolling keeps the deep-frying oil clear until the end. Especially on the off chance that you do a lot of puris, it is good. In the case of utilizing flour, make sure you use as little as could be expected before frying, and dust it off from each puri.

III) Flatten the ball and sprinkle with some oil. Start rolling the poori evenly out of the centre.

IV) Try not to let them roll too thin or too thick.

V) They must be fairly dense, or they won’t be puffing up.

VI) Next heat the oil on a medium-high flame after making 5 to 6. Do not leave the puris rolling too long without frying. While it is heating, the rest often start rolling up. 

 VII) Test if the oil is hot by lowering a small portion of the dough. Whether the oil is hot enough to fry, it will rise instantly. But it shouldn’t quickly brownout. 

Frying poori in oil

I) Slide the puri gently onto the hot oil from the side until frying do dust off the excess flour if you have utilized powder. It sinks as soon as it is added to the saucepan.

II) Try not to bother until the poori comes up at least halfway to the surface.

III) Then keep pressing the poori down to the oil, rapidly however gently. If you push too hard, holes on the poori can form, and it won’t puff.

IV) Puff off totally.

V) Flip the poori next and fry until it becomes brown and crisp. Remove to stainless steel colander. Make sure the oil is hot sufficiently but not smoking hot to cook the rest of them too.

The time required to cook poori: 30 minutes

Servings: 2 people

7. Mutton

What are the ingredients for making mutton?

  • I) Mutton pieces (with bones) (½ kg)
  •  II) 1 medium size Red Onion (finely sliced)
  •  III) 2-3 medium size Tomatoes
  •  IV) 1 tbs Garlic and Ginger paste (coarse)
  • V) 3-4 Cloves
  •  VI) 3-4 Green Cardamoms
  •  VII) 1 Cinnamon stick
  •  VIII) 3 Bay leaves (Tejpata)
  •  IX) 1 tsp Fenugreek seed
  •  X) 1 tbs Meat Masala
  •  XI) 1 tsp Garam Masala
  •  XII) 1 tsp Red Chili powder
  •  XIII) 1 tsp Turmeric powder
  •  XIV) 2 tbs Vegetable Oil
  •  XV) 1 tsp Butter/Ghee
  •  XVI) Salt
  •  XVII) Fresh coriander leaves

How can you make mutton?

I) Heat 2 tbs of vegetable oil and fry cloves, green cardamom, cinnamon, bay leaves, then fenugreek seed in a pressure cooker. Fry them in medium heat for around 15-20 secs, before the aroma begins to develop.

II) Add finely chopped red onion and fry until it turns out to be soft and begins to change colour.

Add the ginger and garlic paste and the turmeric powder, and fry further for about a minute.

III) Add the chopped mutton and cook with occasional stirring for around 5-6 minutes.

IV) By now the meat is beginning to get brown. Add a tbs of salt, meat masala and red chilli powder (or according to your taste). Cook it with occasional stirring for about 2 minutes, and include diced tomato. Cook it until the diced tomato is soft and dissolved in the curry for around 4-5 minutes and oil begins to isolate from the masala.

V) Stir it after adding garam masala, and add a cup of water. Put the pressure cooker lid and cook it in low heat for about 15 minutes (around four whistles) (if you do not use the pressure, cook the curry at low temperature with the lid on for around 25-30 minutes). Switch off the heat and let the cooker cool down before the steam in the pressure cooker completely releases. Depending on the ambient temperature, it should take around 5-10 mins.

VI) Take off the cap, add a tablespoon of butter or ghee and stir it. If you want to make more gravy or broth, add more water at low heat and bring it to boil. Until serving, garnish them with fresh coriander leaves. 

The time required to cook mutton: 55 min

Serving: 3-4 people

Read Also: 10 Nepali Teej festival recipes [After Fasting Teej]

8. Chicken

What are the ingredients for making chicken?

  • I) Ground turmeric (1 teaspoon)
  • II) 1 teaspoon freshly ground black pepper
  • III) 1/4 teaspoon salt
  • IV) 4 boneless skinless chicken breasts, cubed
  • V) 1 teaspoon mustard seeds
  • VI) 1 teaspoon fenugreek seeds
  • VII) 3 tablespoons vegetable oil
  • VIII) 2 cloves garlic minced
  • IX) 1 tablespoon fresh ginger minced
  • X) 1 teaspoon ground cumin
  • XI) 4 dried red chillies seeded and minced
  • XII) 2 bay leaves
  • XIII) 1 large onion chopped
  • XIV) 2 cups chicken stock
  • XV) 2 large tomatoes chopped
  • XVI) A handful of fresh cilantro leaves coarsely chopped

How can you make chicken?

I) Mix the turmeric, pepper and salt.

II) Mix the turmeric black pepper and salt everywhere throughout the chicken, covered for 30 minutes in the refrigerator.

III) Dry-roast the mustard seeds in a small skillet over medium heat for a couple of seconds, or until they are fragrant.

IV) Repeat with the fenugreek seeds and remove from the skillet.

V) Be careful not to burn the spices.

VI) In a mortar mix the mustard seeds and fenugreek seeds, and pestle or spice grinder, and grind into a coarse powder.

VII) After that, in a wok, or broad saucepan, you can heat the oil over medium-high heat.

VIII) Add the mixture of garlic, ginger, ground spice, cumin, chillies and bay leaves and blend to combine. 

IX) Add the onion and saute until slightly translucent.

X) Drop and stir-fry the marinated chicken about 4 minutes, then add the stock and tomatoes. Bring to a boil, at that point decrease the heat and tenderly stew around 30 minutes.

XI) Sprinkle with the chopped cilantro.

XII) Serve with cooked white rice.

9. Selroti

What are the ingredients for making selroti?

  • I) 1/2 cup Rice 
  • II) 2 tablespoons Sugar 
  • III) 2 tablespoons Ghee 
  • IV 1 tablespoon Rice flour 
  • V) Cardamom Powder (Elaichi) (1/4 teaspoon)
  • VI 2 tablespoons Water, + water for soaking rice 
  • VII) Sunflower Oil, as required for deep frying 

How can you make Sel Roti?

I) The rice is washed and soaked overnight to start making the Sel Roti recipe.

II) Drain the excess water off the rice the following day. Take drained rice in a mixer jar and mix to a fine paste.

III) In a bowl, take the paste and include the sugar, ghee, rice flour and cardamom powder.

IV) Step by step include around 1-2 tablespoon of water and whisk well until the sugar dissolves. The batter will be rich inconsistency.

V) Heat oil in a large pan. Using a spoon pour the batter into the hot oil in a circle shape.

VI) Reduce the flame to medium on the one hand, and let it cook. Using a tong to flip it to the other side.

VII) After that, drain on an absorbent paper. You should fry it until both sides get a golden brown.

The time required to cook Sel roti: 40 min

Serving: 2 Persons

Read Also: 10 Nepali Teej festival recipes [Order From Retaurant]

10. Pakoda

What are the ingredients for making pakodas?

  • I) 1 cup gram flour (besan)
  • II) Two medium chopped onion
  • III) red chilli powder (1 teaspoon)
  • IV) One handful chopped coriander leaves
  • V) Water as required
  • VI) One dash turmeric
  • VII) Two medium chopped potato
  • VIII) Coriander powder (1 teaspoon)
  • IX) green chilli ( 4 nos)
  • X) Salt (as per your taste)
  • XI) refined oil as required

How can you make Pakoda?

I) First, simply wash the vegetables, and chop them nicely to make this simple recipe. Meanwhile, take a saucepan over medium flame and include some water, peel and add the potatoes to it.

II) Make sure you cook the potatoes partially, and afterwards drain the excess water and slash the potatoes into tiny cubes.

III) Then take a chopping board and finely chop the coriander leaves and green chillies. After that take another bowl and include some water in the gram flour and include the spices alongside slashed onions, green chillies and coriander leaves, making a good smooth batter.

IV) Then add the remaining ingredients along with the chopped potatoes. Ensure the batter does not contain lumps.

V) Take a frying pan and heat oil over medium flame, make sure the oil is as hot as possible. Then take a spoon and place the batter in the hot oil slowly, until the pakoras turn golden on one side and flip to another. The pagodas are fried to perfection.

VI) Drain the excess oil by placing paper towel and move the pakodas to a serving dish and enjoy the decency. Serve hot pakodas with the dhania-pudina chutney or pureed tomatoes.


1. After adding some chopped green chillies or crushed red chillies, you can make those pakodas spicier.

2. Add two spoonful of rice flour and one spoonful of semolina or sooji if you like crispy pakodas.

3. Be sure the batter is not too thin, or too runny.

4. To keep the pakodas crispy, you should make sure the oil is not too hot, as this will make the pakoras half cooked.

5. Heat the oil over a moderate flame to prepare perfect pakodas this will cook the pakodas both inside and outside.

So, we have given some the name of recipes which are good for Nepali Teej festival. Let’s have a closer look.

11. Masu Pulao or Fried Rice with Meat

Masu Pulao is one of the best recipes in Teej festival or especially Dar Khane Din. Fried rice with meat is called Masu Pulao in the Nepali language. and it is said in Puka ja-Newari language. Fried rice with meat is also prepared by non-vegetarian Nepalese. This is quite a rich dish and is very palatable.

Read Also: 50 Facebook Status For Teej 2020 To Your Friends & Family

Stir-fry the sirloin, watercress, and meat while the rice cooks, so that you’ll be ready to assemble the dish at the last moment.  If you prefer, use strips of pork tenderloin instead of beef.

Masu Pulao Fried Rice Meat - Nepali Teej Festival Recipes
Masu Pulao – Fried Rice Meat

Ingredients to cook Fried Rice with Meat or Meat Pulao

2 cups quality rice
1chicken meat or mutton meat
2 tablespoons ghiu (clarified butter)
4 cloves (hvang)
4 cardamoms shelled
2 teaspoons salt
2 bay leaves (tejpat)
1/2 cup raisins (kismis)      
1/2 cup cashew or peanuts.

Utensils to cook Fried Rice with Meat or Meat Pulao

Deep saucepan or rice cooker-1,


big bowl-1.

How to cook Fried Rice with Meat or Meat Pulao

  1. Wash meat  and cut it into small pieces.
  2. Pour a little water so as to cover it.
  3. Add one teaspoon salt.
  4. Boil it till meat becomes tender.
  5. Soak and wash rice three or four times.
  6. Heat ghiu in a saucepan and fiy cloves, cardamoms and bay leaves.
  7. Put meat, raisins and rice.
  8. Mix well.
  9. Stir several times.
  10. Put meat and the remaining juice,
  11. Put water as required to cover the contents.
  12. Stir well, cook till rice
  13. and meat becomes tender.

Time required to to cook Fried Rice with Meat or Meat Pulao

35 to 40 minutes.

Serves Fried Rice with Meat or Meat Pulao

4-5 persons.

We hope you enjoy this post about Nepalese cuisine recipes. If yes, then why not share these Teej recipes with your friends on Facebook, twitter, whatsapp, Pinterest, google +, digg and other social sites and android apps.

More Recipes For Teej Festival

There are many Teej recipes. One of them is fried rice with meat. It is said Pulao in Nepali language. Let’s cook, fried rice with meat as Teej recipes.  

  1. Boiled Rice or Plain Rice
  2. Plain Pulau Rice
  3. Mixed Vegetable Pulao
  4. Peas Pulao
  5. Rice and Pulse Meal
  6. achar,
  7. Chatney
  8. Puri,
  9. Kheer
  10. Mithai
  11. Macha
  12. Masu
  13. Takari
  14. Daal,
  15. Bhat
  16. Pakaura
  17. Dahi
  18. Doodh or Milk
  19. Beaten Rice Flakes
  20. fruits
  21. etc…….

Nepali Teej Festival Recipes: Masu Pulao

Jitendra Sahayogee

I am Jitendra Sahayogee, a writer of 12 Nepali literature books, film director of Maithili film & Nepali short movies, photographer, founder of the media house, designer of some websites and writer & editor of some blogs, has expert knowledge & experiences of Nepalese society, culture, tourist places, travels, business, literature, movies, festivals, celebrations.

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