Hyderabadi Chicken Tahari

Hyderabadi Chicken Tahari Pulao

Ingredients (Serves 5 – 6)

1. Basmati Rice – 1.5 cup

2. Chicken, bone-in – 3/4 kg, cut into medium pieces

3. Yoghurt – 1/3 cup

Turmeric powder – 1/2 tsp

Kashmiri chili powder – 1 tsp

Regular chili powder – 1/2 tsp

Cumin powder – 1/2 tsp

Salt

4. Oil – 5 – 6 tbsp

Onion – 2.5 cup, thinly sliced

6. Whole spices -Bay leaf – 1, whole black pepper – 1/2 tsp, cloves – 4 – 5, cinnamon stick – 1 inch broken, green cardamom – 4, kala jeera -1/2 tsp

Ginger-garlic paste – 2 tbsp

7. Tomato –  2 small, sliced

Green chilies – 2, diagonally sliced

8. Cilantro, chopped – 2 tbsp

Mint, chopped – 2 tbsp

Garam masala powder – 1 tsp

9. Hot water – 3 cups

10. Lemon juice –  2 – 3 tsp

11. Ghee – 1 tsp

Cilantro and mint, chopped – 2 tbsp each, chopped

Green chilies – 2, diagonally sliced

12. Salt – To taste

Method

1. Combine chicken pieces with the ingredients numbered 3. Keep in the refrigerator overnight or for at least 2 hrs.
2. Heat oil in a pan and add sliced onion and little salt. Mix well. Cook till golden brown. Bring down the heat to low and add whole spices and ginger-garlic paste. Cook for 2-3 minutes over low heat. Add sliced tomato, little salt and cook for a few minutes over medium heat till it gets mashed. Add marinated chicken pieces. Mix well and cook for 5 – 6 minutes. Cover and cook for 20 – 25 minutes till chicken is mostly done. Add chopped mint and cilantro. Mix well. Remove most of the chicken pieces (leaving a few pieces in the pan).
3. Meanwhile rinse  basmati rice and soak in enough water for 30 minutes.
4. To the gravy – Add 3 cups of hot water, salt, lemon juice and mix well. Bring to a boil. Taste-check for salt. Add soaked and drained basmati rice and mix gently. Cover and cook for 4 – 5 minutes over medium heat. Bring down the flame to low. Cook for 4 minutes until most of the moisture is absorbed. Open the lid. Mix everything gently. Add the chicken pieces , little ghee, chopped mint, cilantro and 2 green chilies. Mix gently. Cover with an aluminium foil or clean cloth and then with lid. Keep the biriyani pot on a heated tawa. Cook over low heat for 8 – 10 minutes. Switch off the flame. Let rest for 20 minutes. Open the lid and serve immediately with green raita/lime wedges. Enjoy!!