HYDERABADI CHICKEN TAHARI

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.

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

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE.

THANK YOU ALL FOR YOUR SUPPORT

BINDU JAYESH

bindurohinipillai@gmail.com

MUSHROOM BIRIYANI (THALASSERI STYLE) / KOON BIRIYANI

Hi, Today,s special is a tasty Biriyani recipe.  Vegetarians as well as non vegetarians  would like this because I used Mushrooms to prepare this. Mushrooms, though classified as vegetables in the food world, are technically not plants. Mushrooms belong to the Fungi family, and are the fleshy, spore- bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. Anyway, I experimented this mushroom biriyani for my dear daughter because she likes mushrooms as well as biriyani and fried rice. See the recipe of Thalasseri special Mushroom Biriyani.

MUSHROOM BIRIYANI

INGREDIENTS

Mushroom - 250 gm ( I used Button Mushroom) - cut it into 4 pieces
Basmati Rice - 2 cup
Tomato - 2 (chopped)
Ginger - Garlic paste - 1/2 tablespoon
Coriander leaves - 1 tablespoon (chopped)
Mint leaves - a handful
Cardamom - 4
Bay leaves - 2
Lemon juice - 1 teaspoon
Salt - as required
Curd - 3 teaspoon
Onion - 4 (finely chopped) (2 for deep frying)
Green chilly - 3 (chopped)
Black pepper - 1/2 teaspoon

FOR MARINATION

Chilly powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Garam masala - 1 teaspoon
Ginger - Garlic paste - 1/2 tablespoon
Black pepper powder - 1 teaspoon
Lemon juice - 1 teaspoon
Salt - to taste

PREPARATION


   Marinate mushroom with chilly powder, ginger garlic paste, turmeric powder, garam masala, salt and lemon juice. Keep it aside for 30 minutes. Fry cashews and raisins and keep aside. Fry onions until get broun. Add some salt while frying. Fry the marinated mushroom.

   Boil ghee in a pan. Add ginger garlic paste to it and saute. Add onion, green chillies and saute. Then add black pepper and chilly powder when it turned sauteed. Add coriander leaves and mint leaves. Mix well. Then add tomato pieces and lemon juice and saute until tomato get mashed. Add curd and mix well. Finally add fried mushroom pieces. Now the mushroom masala is ready. Keep it aside.

  Now, boil ghee in a pot and add cumin seeds. Put washed Basmathi rice into the ghee and fry for some time. Then add 6 cups of water to it. Rice: water ratio is 1:3) and add bay leaves and salt to it. Cover the pot with a lid. Cook until it get ready.

  Then put the mushroom masala in a Biriyani pot on low flame. Sprinkle fried onion over it. Then add cooked rice over it. Then garnish it with fried onion, cashew nuts, raisins, coriander leaves and spring onion. Cover the pot with a lid and cook in low flame for 20 minutes more. Now the lovely fragrance spread around and the tasty mushroom biriyani is ready to serve. Enjoy the authentic taste of Thalasseri..

STEP BY STEP PICTURES

1. Cut mushrooms into pieces

2.Marinate mushroom with chilly powder, turmeric powder, black pepper powder, turmeric powder, ginger - garlic paste, lemon juice and salt

3. Fry cashew nuts in a pan

4. Fry raisins

5. Fry chopped onions till broun.

6. Keep it aside.

7. Fry marinated mushrooms and keep aside.

8. Boil ghee in a pot and add cumin seeds.

9. Put washed Basmathi rice into the ghee and fry for some time

10. Then add 6 cups of water into it. (6 cups for 2 cup of rice.

11. Add bay leaves and salt. Cover the pot with a lid.

11. Cook until the rice get ready.

12. Boil ghee in a pan. Add ginger garlic paste and saute.

13. Add onion and green chillies and saute.

14, Add black pepper powder and chilly powder and saute.

15. Add coriander leaves and mint leaves.

16. Then add tomato pieces and lemon juice. Saute well.

17. Add salt.

18. Add curd  when tomato get mashed and mix well.

19. Add fried mushroom pieces to it and mix well. Mushroom masala is ready.

20. Now put the mushroom masala in a biriyani pot on low flame.

21. Sprinkle fried onion over it.

22. Then add cooked rice over it.

23. Garnish biriyani with fried cashew nuts, raisins, fried onion, coriander leaves and spring onion.

24. Cover the pot with a lid and cook biriyani for 20 minutes in low flame.

25. Open the lid. Biriyani is ready now.

26. Enjoy the taste of Mushroom Biriyani...

LIKE THIS RECIPE?

PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS TO ME

THANK YOU ALL FOR VISITING MY BLOG

BINDU JAYESH

bindurohinipillai@gmail.com

PANEER PULAV / PANEER FRIED RICE

Pulav is a dish which rice is cooked in a seasoned broth. We can prepare fried rice with vegetables as well as meat, chicken, egg or other ingredients like fish, soya chunks or paneer etc. Now I am preparing Paneer Fried Rice.

Here is the recipe:

INGREDIENTS

Basmathi Rice - 2 cup
Cashew Nuts - 20
Raisins - 20
Cumin Seeds - 1/4 teaspoon
Black Pepper - 1 teaspoon ( crushed)
Onion - 2 (big) ( cut it into small pieces)
Green peas - 1/2 cup (cooked)
Chilly powder - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Capsicum - 1 (chopped)
Paneer - 250 g
Biriyani Essence - 1 drop
Ghee - 3 teaspoon
Pineapple - 2 cup ( chopped)
Coriander leaves - 1/4 cup (chopped)
Garlic - 2 pod
Ginger - 1 inch piece
Salt - to taste

METHOD

   Wash and cook basmathi rice and keep it aside. Pour ghee in a hot pan and fry cashew nuts and raisins respectively and keep aside. Add cumin seeds to the ghee and allow it to splutter. Then add ginger garlic paste and crushed black pepper to it and saute well. Then add chopped onion and saute until it get translucent. Add chilly powder and garam masala and stir well. Then add cooked green peas to it and saute for 2 minutes. Add chopped capsicum and paneer respectively. Saute for 5 minutes. Then add cooked rice and salt and mix well. Add 1 drop biriyani essence or rose water and mix well. Finally add chopped pineapple pieces and coriander leaves and mix well. Paneer Pulav is ready. Garnish it with fried raisins and cashew nuts and serve..

STEP BY STEP METHOD

1. Wash and cook Basmathi rice and keep aside. Pour ghee in a hot pan anf put cashew nuts to it.

2. Add raisins and fry it in ghee and keep aside.

3. Add cumin seeds and allow it to splutter.

4. Add ginger garlic paste and crushed black pepper to it and saute well.

5. Add chopped onion to it and saute well until it get translucent.

6. Add chilly powder and garam masala and saute for few seconds.

7. Add cooked green peas to it and stir well.

8. Add chopped capsicum and mix well.

9. Add paneer pieces to it and saute for some time.

]0. Add cooked rice, salt and essence to it and mix well.

11. Add pineapple pieces and chopped coriander leaves to it and mix well.

12. Pulav is ready now. Garnish it with fried cashew nuts and raisins.

13. Serve and enjoy...

Like this recipe? Thank you all.

Have a nice day

Please share your suggestions and comments here

BINDU JAYESH

bindurohinipillai@gmail.com