Hyderabadi Chicken Tahari Pulao
Ingredients (Serves 5 – 6)
- 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
- Combine chicken pieces with the ingredients numbered 3. Keep in the refrigerator overnight or for at least 2 hrs.
- 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).
- Meanwhile rinse basmati rice and soak in enough water for 30 minutes.
- 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!!
Pls post green raita recipe too
i have already posted the recipe here..
Couldn’t find it.. would be easier if it is tagged to the recipe… thanks again
Sure, will do..:)