Showing posts with label hyderabadi. Show all posts
Showing posts with label hyderabadi. Show all posts
Hussain is my regular autowalla and we have interesting conversations on the way to office. This friday, we were discussing Hyderabadi Biryani when he told me that Biryani has an interesting and easy to cook cousin called Tahiri. He went on to describe the recipe for this easy one pot dish and I noted the recipe in my head. I had to cook it today least I forget the recipe.
So here is Hussain's Tahiri recipe

Tahari (Hyderabadi Meat and Tomato Rice)

1. Clean and Marinate 1/2 kg mutton (with bones) with 2 tbsp curd, 1 cup each of chopped mint leaves and coriander leaves, 3 finely chopped green chillies and salt and keep aside. It is good to leave this marination for at least 2 hours before you cook it.
2. Wash 2 cups of basmati rice and drain the water and keep aside.
3. In a pressure cooker, take 1 tsp ghee and 1 tsp oil and when hot add 2 finely chopped onions and saute till the onions are slightly brown.
4. Add 2 tsp of ginger garlic paste and saute for a minute. Add 2 tsp red chilli powder, 1 tsp turmeric powder, 1 tsp garam masala powder and mix well. Add the marinated mutton pieces and saute well for 5-10 mins. Add 3-4 finely chopped tomatoes and mix well. Now saute all this for at least 15-20 mins mins till the mutton is almost done and the tomatoes are mushy. Since rice cooks well, ensure that your mutton is well cooked before you add the rice.
5. Add the basmati rice and mix well so that it is well coated. Add 5 cups of water (use the same measuring cup as used for rice). Add a handful of finely chopped mint and coriander leaves, 1 tsp garam masala powder and mix well.
6. Pressure cook for 4 whistles and then turn off the flame.
7. Garnish with coriander leaves and serve the Tahiri with dahi raita.

Came across this interesting recipe on a youtube video last Sunday and decided to cook it. This is probably a Hyderabadi dish because the fried onion, curd and mint combination is something I see a lot in Hyderabadi cuisine. I am glad I cooked this dish because not only was it very easy, but also the richness of the dish makes it a very good dish to cook when you have guests over.
Chicken Hara Masala

1. Take a non stick pan and add 1 tbsp oil. When the oil is hot, add 2 medium sized onion juliennes and saute till brown.
2. When onions are brown, add 2 tsp of ginger garlic paste and saute. Add handful of curry leaves and saute. Add 1 tsp coriander powder, 1 tsp cumin powder, pinch of turmeric, salt and saute till the spices are well cooked. Sprinkle some water if the spices are getting charred.
3. Add 1/2 kg chicken and mix well. Saute for 3-4 mins. Add 1 cup of yogurt to the chicken and mix well.
4. Make a fine paste of 1 cup of coriander, 1/2 cup of mint, 3-4 green chillies and 1 tbsp of grated coconut with little water. Add this to the chicken and mix it well.
5. Add 1 cup of water and cover and cook for 20 mins or till the chicken is well cooked
6. Add cream if you want a richer gravy and a pinch of garam masala before taking it off from the stove

Serve hot with chappatis.

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