Mutton Tahari

Mutton Tehari Recipe

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Mutton Tahari
Tahari is usually a mixed rice recipe with either mutton or vegetables. It can also be named as mutton rice recipe. This rice recipe here is made with mutton pieces and aloo/potato which are cooked in some aromatic and flavorful spices. Teheri recipe or tahari recipe is something which can take its level below biryani and above Pulao or bagara khana. Tahari is a most loved rice dish of Hyderabad (The City of Nawabs). Hyderabadi Mutton Tahari or Mutton pulao is prepared Tahari is not only a famous Hyderabadi recipe but also popular all over the world and was popular with the muslim nawabs. Tehari can also be made using vegetables like veg tahari but has variations compared to hyderabadi veg biryani which is made differently by giving dum. Mutton tehari is cooked in two different styles, One pot and Two pot method. If you prepare Tahari with 2 pot method then it will save time, plus the Mutton will taste awasum
Mutton Tehari Recipe
Course Main Dish
Cuisine Hyderabadi, Indian
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Main Dish
Cuisine Hyderabadi, Indian
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Mutton Tehari Recipe
Instructions
  1. Wash the rice and soak for half an hour.
  2. Take the Oil along with 1 Tbsp. Ghee in a deep bottom pan and heat properly. Add the green chili, cloves, cardamom, cinnamon and ginger garlic paste.Cook till the raw smell of the ginger garlic paste has vanished and spices leaves the edge of pan
  3. Now add Sour Curd and mix thoroughly.Cook in low flame till curd mixes properly and oil separates.Add Salt, Sugar and Black pepper Powder.
  4. Add 1 Tsp. of the Special Biriyani masala and mix.
  5. Now add the mutton pieces and fry till water has evaporated and the mutton pieces are browned.
  6. Add in the tomatoes, salt, turmeric powder and red chili powder. Add a cup of water and cook for about 15 to 20 minutes - till the tomatoes are cooked and mutton almost done
  7. Add 4 cups of water and bring it to a boil. Add the soaked rice and cook on low flame until rice is done - about 15 minutes. Switch off the flame and do not open the lid for another 15 minutes.
  8. Open the Lid and add remaning Ghee, Keora Water and mix well
  9. Garnish with chopped corriender leaves and served with Raita
Recipe Notes

The amount of water to be added to the rice would entirely depend upon the type and quality of the rice. To be on the safer side, add little less water and add if required later.
The cooking time of the rice also depends on the rice, just ensure the right quantity of water.



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