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Photo of Chicken Tahari by Zeenath Fathima at BetterButter
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Chicken Tahari

Apr-12-2017
Zeenath Fathima
12 minutes
Prep Time
40 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Chicken Tahari RECIPE

Famously described as the Hyderabadi Pulao. It's a yogurt based rice preparation with either chicken or lamb meat with tomatoes, potatoes and the spices. It's loved by all for it's taste and tangy flavour. Made on almost every little occasion or especially during the weekends and the family re union. Locked in with subtle flavours, it goes very well with raita and green salad. Though these are just an optional, because it is best tasted on it's own, there is practically no need of any accompaniment whatsoever. This Hyderabadi flavour some rice is sure to tickle your taste buds and make you fall in love with it.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Hyderabadi
  • Simmering
  • Sauteeing
  • Main Dish

Ingredients Serving: 6

  1. Chicken 1 1/2 kg
  2. Ginger Garlic paste 2 tbsp
  3. Tomatoes large chopped 4
  4. Yoghurt 1 1/2 cups
  5. Onions sliced thinly 2
  6. Red chilli powder 2 tbsp
  7. Turmeric 1 tsp
  8. Garam masala 1 tbsp
  9. Whole spices like cardamom pods 4
  10. Cinnamon sticks 4
  11. Caraway seeds 1 tsp
  12. Bay leaves 3
  13. ghee 1/2 cup
  14. Coriander leaves chopped finely a handful
  15. Potatoes large 2 cut into big pieces and deep fried
  16. Green chillies slit 3 to 4
  17. Basmati rice or any good rice variety 3/4 kg soaked for 20 mins
  18. Hot water 5 cups

Instructions

  1. In a non stick pot, heat the ghee and saute the onions until light pink.
  2. Add the spices including the salt one by one along with the chicken.
  3. Saute the chicken for a while, then add the ripe chopped tomatoes along with the beaten yogurt. Keep the flame low for 5 mins. In this way the yogurt will not curdle.
  4. Cover and simmer until done. As it is the chicken used here, it hardly takes much time. It will be done in 15 to 20 mins on medium flame.
  5. Alternatively fry the peeled and cut potatoes until light golden. This gives a distinct flavour to the dish.
  6. Add these fried potatoes to the pot and add in the hot water too.
  7. Now add the rice and adjust the salt. Cover and simmer on medium to low flame until done.
  8. The quantity of the water varies according to the variety of the rice. So be careful.
  9. More water can make the rice mushy.
  10. Keep mixing the rice and the chicken well in between but very carefully, without applying much force.
  11. Mixing here is important because the rice gets a uniform colour and looks beautiful.
  12. If necessary you can add more water accordingly.
  13. Serve it hot as it is because it's a complete meal in itself. No need of any accompaniment. If desired can serve with raita of your choice.

Reviews (8)  

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Albane Martin
May-20-2023
Albane Martin   May-20-2023

super

Albert Silva
Mar-25-2022
Albert Silva   Mar-25-2022

wow I love this It is amazing spiced potato rice. A really simple Pakistani & Indian recipe to make I recommend it for this time as of writing online essay about this and I hope am speaking the mind and heart of everybody comes here

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