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Methi Chicken Tahari (Hyderabadi Pulao with fenugreek leaves)

Zeenath Muhammad Amaanullah
15 minutes
Prep Time
60 minutes
Cook Time
7 People
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ABOUT Methi Chicken Tahari (Hyderabadi Pulao with fenugreek leaves) RECIPE

A very well known dish from Hyderabad city now in a new avatar by me. Fenugreek leaves or methi ki bhaji as it is popularly known in India is added to this one pot meal preparation. My sis in law is the one who introduced our family to this unique change in this popular main dish. She has learnt it from her mother and according to her this has been their family dish on all important occasions and is made with fresh fenugreek leaves, that too the small fenugreek leaves that we get in our Country. It not only adds taste but the whole dish gets a beautiful makeover due to it's presence. This has added a unique aroma and flavour to this rice beyond explanation. Try this for yourselves and experience the most flavourful rice ever tried by you. Happy Cooking Friends !!!!!!!!

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Hyderabadi
  • Shallow fry
  • Simmering
  • Sauteeing
  • Main Dish
  • Low Carbs

Ingredients Serving: 7

  1. chicken bone-in 1 1/2 kg
  2. rice 3/4 kg
  3. ginger garlic paste 1 1/2 tbsp
  4. salt 2 tbsp
  5. curd 500 gm
  6. Red chilli powder 2 tbsp
  7. turmeric 1/2 tsp
  8. Garam masala 1 tsp
  9. fenugreek leaves 1 cup or Kasuri methi 4 tbsp
  10. coriander leaves chopped 1/4 cup
  11. water 5-6 cups
  12. Whole garam masalas ; cinnamon sticks 3
  13. Caraway seeds 1 tsp
  14. cloves 5-6
  15. Blackpepper corns 10
  16. oil 3/4 cup
  17. onions sliced large 3
  18. tomatoes chopped big 4


  1. Soak rice for nearly 30 minutes.
  2. In a deep cooking pot or a vessel, heat oil.
  3. Add whole garam masala and saute for a minute.
  4. Add sliced onions now.
  5. Saute until translucent and add the rest of the spices including salt and the chicken.
  6. Saute for about 10 minutes on a medium high heat.
  7. Add chopped tomatoes now.
  8. Cover and simmer for 12-15 minutes.
  9. After everything is nicely done, add beaten curd and kasuri methi.
  10. The heat should be on a low while adding curd.
  11. Meanwhile deep fry potatoes.
  12. Until they are evenly browned and add them to the pot.
  13. Mix well and simmer for 5 more minutes.
  14. Now add garam masala and water according to the quantity of rice taken.
  15. After the water boils vigorously, add in rice.
  16. Mix well and keep the flame on a high for the first 10 minutes.
  17. After 10 minutes, reduce it to a minimum heat and cover.
  18. Simmer for 15-20 minutes until the rice is done.
  19. Keep mixing in between once or twice but take care not to break the rice grains by doing it with a force.
  20. Garnish with coriander leaves and serve hot with mint lemon raita along with salad to your family and friends.

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Yasmeen Ahmed
Yasmeen Ahmed   Jul-03-2018


Shikha Roy
Shikha Roy   Jul-02-2018


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