Hyderabadi cuisine is also known as Deccani cuisine of India, is the native cooking style of the Hyderabadi Muslims. Tahari is a type of Biriyani. But it is prepared in a different method that the meat or chicken prepared first and the rice cooked in its gravy. Its very spicy and tasty too. Try this recipe on the next Sunday and enjoy the authentic Hyderabadi taste.
INGREDIENTS
Chicken - 1 kg (cut it into medium sized pieces)
Basmati Rice - 1 kg
Onion - 3 (chopped)
Tomato - 3 (chopped)
Green chillies - 3 - 4 (slit into two)
Ginger - garlic paste - 1 1/2 teaspoon
Black pepper - 1/2 teaspoon
Caraway seeds - 1 teaspoon
Cinnamon - 1 inch piece
Cardamom - 4
Cloves - 4
Garam masala - 1 teaspoon
Curd - 1 cup
Turmeric powder - 1/2 teaspoon
Chilly powder - 1/2 teaspoon
Coriander leaves - 1 bunch (chopped)
Cashew nuts - 10
Raisins - 15
Mint leaves - 1 bunch
Lemon juice - 2 teaspoon
Salt - as required
Cooking Oil - 5 teaspoon
PREPARATION
Soak rice in water for half an hour and wash it well and drain it after 30 minutes. In a hot pan, pour some oil and add chopped onion and green chilly to it and saute until it turned golden. Add black pepper, cinnamon, cloves, cardamom and caraway seeds and saute for 2 minutes. Then add ginger - garlic paste and saute until the raw smell disappear. Add turmeric powder, chilly powder and garam masala and saute. Add chopped tomato and curd respectively and saute for 3 minutes. Add chicken pieces to this gravy. Add enough water and cook well. Cover it with a lid and cook in medium flame. When chicken pieces get semi cooked, add coriander leaves, mint leaves, soaked rice, water, salt, garam masala and lemon juice respectively and cook for 15 minutes in low flame. Cover the tahari with a lid. When the rice get cooked, remove tahari from flame. Fry cashew nuts, raisins and chopped onion in ghee. Garnish Tahari with fried raisins , cashews and onion. Tasty Chicken Tahari is ready. Serve it with vegetable raitha and mint chutney. Enjoy the authentic Hyderabadi taste.
HYDERABADI CHICKEN TAHARI
INGREDIENTS
Chicken - 1 kg (cut it into medium sized pieces)
Basmati Rice - 1 kg
Onion - 3 (chopped)
Tomato - 3 (chopped)
Green chillies - 3 - 4 (slit into two)
Ginger - garlic paste - 1 1/2 teaspoon
Black pepper - 1/2 teaspoon
Caraway seeds - 1 teaspoon
Cinnamon - 1 inch piece
Cardamom - 4
Cloves - 4
Garam masala - 1 teaspoon
Curd - 1 cup
Turmeric powder - 1/2 teaspoon
Chilly powder - 1/2 teaspoon
Coriander leaves - 1 bunch (chopped)
Cashew nuts - 10
Raisins - 15
Mint leaves - 1 bunch
Lemon juice - 2 teaspoon
Salt - as required
Cooking Oil - 5 teaspoon
PREPARATION
Soak rice in water for half an hour and wash it well and drain it after 30 minutes. In a hot pan, pour some oil and add chopped onion and green chilly to it and saute until it turned golden. Add black pepper, cinnamon, cloves, cardamom and caraway seeds and saute for 2 minutes. Then add ginger - garlic paste and saute until the raw smell disappear. Add turmeric powder, chilly powder and garam masala and saute. Add chopped tomato and curd respectively and saute for 3 minutes. Add chicken pieces to this gravy. Add enough water and cook well. Cover it with a lid and cook in medium flame. When chicken pieces get semi cooked, add coriander leaves, mint leaves, soaked rice, water, salt, garam masala and lemon juice respectively and cook for 15 minutes in low flame. Cover the tahari with a lid. When the rice get cooked, remove tahari from flame. Fry cashew nuts, raisins and chopped onion in ghee. Garnish Tahari with fried raisins , cashews and onion. Tasty Chicken Tahari is ready. Serve it with vegetable raitha and mint chutney. Enjoy the authentic Hyderabadi taste.
How is it?
Try this and enjoy the cooking with a different Sunday Biriyani
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THANK YOU ALL FOR YOUR SUPPORT
BINDU JAYESH
bindurohinipillai@gmail.com
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