Ingredients: For 5 to 6 servings
Chicken (medium size pieces) : 1 Kg
Rice : 1 Kg
Tomatoes (chopped) : 4
Onion (chopped) : 1
Cooking Oil : 5 tablespoons
Ginger Garlic Paste : 2 tablespoons
Turmeric powder : 1 teaspoon
Red Chilli Powder : 4 teaspoons
Spices (Garam Masala Powder : Grinded powder of cinnamon, cardamom, cloves and caraway seeds) : 1 teaspoon
Salt: 5 ½ teaspoons
Curd : 3 cups
Caraway seeds (Shahzeera) : 1 teaspoon
Coriander (chopped) : 1 bunch
Mint Leaves : 1 bunch
Whole Green Chillies : 4
Juice of 1 Lemon
- In a cooking saucepan, add oil and chopped onion. Add ginger garlic paste, chopped tomatoes, turmeric powder, red chilli powder, spices, one and a half teaspoon of salt, chicken, whipped curd, ½ bunch mint leaves, ½ bunch chopped coriander. Mix well and close the lid.
- Cook for approximately 10 to 15 minutes, till the water gets dry and Chicken gets tender.
- Add 2.5 litres of water. Add 4 teaspoons of salt, caraway seeds, ½ bunch of mint leaves, ½ bunch of chopped coriander, 4 whole green chillies. Mix well and close the lid.
- When the water comes to boil, add rice and add juice of lemon . Mix well and close the lid, keep stirring in between. Cook on medium flame for 10 minutes and simmer for 15 minutes.
Hyderabadi Chicken Tahari is ready. Serve with Dahi Ka Raitha.