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HYDERABADI TAHARI RECIPE

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Ingerdients:

Marination For Chicken:

1: chicken 1kg (cut in 12 pieces)

2: ginger garlic paste 2 tsp

3: red chilli powder 2 tsp

4: turmeric powder 1/2 tsp

5: garam masala powder 1 tsp

6: salt 1 tsp

7: lemon juice 1 tbsp

8: yogurt 300g

For Making Masala:

1: tomatoes 3 medium (chopped or crushed)

2: onion 1 large (finely chopped)

3: green cardamom 4

4: cinnamon stick 2

5: cloves 8

6: bay leaves 2

7: cumin seeds 1 & 1/2 tsp

8: salt 1 & 1/2 tbsp

9: ginger & garlic paste 1 tbsp

10: green chilli 8

11: fresh coriander 1/2 cup

12: fresh mint 1/2 cup

13: oil 3/4 cup

14: rice 900g

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Recipe:

1: marinate the chicken with the spices under marination mix well, cover and leave it for 20 minutes.

2: now heat oil add cloves, green cardamom, cumin seeds, cinnamon stick, bay leaves, green chilli 4, onion, ginger & garlic paste, fry on high flame till gets golden.

3: add the tomatoes and cook on high flame till the tomatoes reduce.

4: then add the marinated chicken, mint leaves, coriander leaves mix well, wait for a boil on high flame, then cook on medium flame till the chicken is tender and oil comes on surface.

5: now add the washed rice, salt, water enough, that when you insert your index finger, the water should not be higher about 1 & 1/2 inch, as shown in the video.

6: add green chilli, fresh coriander, mint, mix well, cover and cook on high flame till the water completely dries.

7: then cover the lid with a tea towel and simmer 10 to 15 minutes on low flame.

8: serve hot with garlic or mint chutney.

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