Chicken Tahari and Chicken Biryani taste are delicious in their respective places. You must have tasted the taste of Chicken Biryani of Hyderabad many times. But when you taste the Chicken Tahari of Hyderabad. Then you will also find it very tasty.
I will tell you how to make Chicken Tahari with a very simple method. To make Tahari which will be very tasty. This will give a great taste to the Tahari. If you want, you can make Tahari by marinating it.
Tahari is a close and lost cousin of Biryani and Pulao. In this recipe, chicken pieces are semi-cooked in spicy onion-tomato gravy and then soaked rice is added to it. Tightly covered with a lid, tahari is left on dum. This is cooked till chicken is tender and rice is completely cooked.
Chicken Tahari is an authentic recipe of Hyderabad made using chicken, basmati rice and spices. Tahari has got different versions with mutton, vegetables and potato.
Making Hyderabadi Chicken Tahari Recipe at home with detailed step-by-step photos and video.
Steps For how to make this Recipe:
For Chicken Tehri Ingredients:
- 500 grams Chicken
- 1 Cups Basmati Rice, soaked and drained
- 4 tbsps ghee
- 8-10 black peppercorns
- 4-5 cloves
- 3 Green Cardamoms
- 1-inch Cinnamon
- 1 tsp Caraway Seeds (shahi jeera)
- 2 Bay Leaves
- 2 medium Onion Sliced
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 cup Fresh Tomato Puree
- 2 nos Green Chilies( slit)
- ¼ Cup Curd
- ½ tsp Turmeric Powder
- 1 tsp Red chili powder
- ½ tsp Garam Masala Powder
- Salt to taste
- ¼ cup Freshly Chopped Coriander Leaves
- 2 Cups Water/Chicken stock
Step by step procedure
In a heavy bottom cooking vessel, add ghee. Once the ghee is hot add black peppercorns, cloves, green cardamoms, caraway seeds and bay leaves. Add onion and sauté till golden brown.
Add ginger-garlic paste and sauté for 1-2 minutes. Add tomato puree and mix well. Cook till the fat separates sautéing occasionally.
Add green chillies and yogurt, mix well. Add chicken and sauté well on high heat for 4-5 minutes.
Add turmeric powder, red chilli powder, garam masala powder and salt. Saute till the chicken pieces get well coated with the masala. Add chopped coriander. Mix well for 2-3 minutes cook the chicken up to 70 percent.
Add chicken stock/water and mix well. Now add in the soaked rice and stir gently. Bring this to boil and add salt as per taste.
Note – If using basmati soak for at least 35 minutes and for normal rice 15 minutes to 20 minutes is fine.
Cook this dish covered on a low flame until the rice is perfectly cooked.
Turn off the flame and leave it for 10-15 minutes before opening the lid to serve. Garnish with onion rings and serve hot with raita.
To get started with this recipe, you can watch the Youtube video we have prepared. You can make this recipe Style step by step.
Water and rice proportion: Maintain the ratio in such a way that for 1 cup of water 2 cups of rice are added. Do not exceed the ratio as the rice may not be grainy and appears soggy. Half a cup more can be manageable but not more than that to prevent the rice from turning soggy.
Hope you will give this a try and let me know how it turns out for you.
Delicious spicy chicken and rice dish which is cooked in an instant pot. It is super easy to put together and tastes delicious with some cooling raita.
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