Chicken Aloo Tahari is a true art of Indian Pakistani cuisine. Chicken Tahari is a yellow rice dish in Awadhi cooking. Flavors are added to plain cooked rice for flavor and shading. You can try my other Rice Recipe, HereJeera rice recipe (Cumin Rice Recipe),Hyderabadi Bagara Rice (Bagara Chawal)
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What is Tahari?
Tahari is a yellow rice dish in Awadhi cooking. Flavors are added to plain cooked rice for flavor and shading. In one form of Tehri, potatoes sometimes chicken are added to the rice. This dish is generally mainstream in Hyderabad and Nanded.
Tahari History
Tehri turned out to be progressively mainstream during the Subsequent 2 World Wars.
When meat costs expanded significantly and potatoes turned into the famous substitute for biryani.
Still, after the meat costs settled, the dish stayed well known as it was set up with meats, green peas, and potatoes and there is likewise variety with a blend of these three fixings.
How to make Chicken Aloo Tahari
Step By Step Instructions
Wash and soak rice for at least half-hour after half-hour drain it in a colander and set aside.
Heat a big cooking pot and add 1 cup of cooking oil ad add onion and fry them until golden approx 8 minutes on high flame.
Add 1 tablespoon of ginger paste,1 tablespoon of garlic paste sauté for a minute add the chicken piece and fry on medium flame until the chicken changes color to turn golden, and then add potato cubes and fry for 1 minute.
And then add all the whole spice-like, black peppercorn, cloves, cinnamon stick, black cardamom, green cardamom, star anise, and shahi jeera, and fry for 1 minute until the whole spice comes to release the aroma. And then add in sliced tomato, cover, and cook until tomato is soft.
Now add powders spice like 2 tablespoon coriander powder,1 tablespoon cumin powder,1 teaspoon turmeric powder,2 tablespoons red chili powder,1 tablespoon whole spices powder,1 teaspoon fennel powder,1/2 teaspoon nutmeg powder,1 tablespoon salt, and meanwhile add beaten yogurt and mix well and add 1 cup of water and to its cover and cook on medium flame until all the water dries up and oil separates on the sides of the pot.
Then add slit green chili, coriander leaves, mint leaves, and lemon juice, and mix well.
Now add drain rice and 7 & 1/2 cups of water and stir cook on medium flame till all water is absorbed and simmer for 5 minutes on low flame.
Serve the Tahari with Raita Recipe and a side of Kachumber Salad (Indian Salad)
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Below Recipe Card
Chicken Aloo Tahari Recipe
Ingredients
- 500 gram Chicken
- 4 Cup Rice any Brand
- 1 Cup Yogurt
- 4 Medium Tomatoes Cut into slices
- 2 Medium Onion Cut into ring
- 2 Medium Potatoes Cut into small cubes
- 15 Green chili Slit
- Half bunch Mint leaves Chopped
- Half bunch Coriander leaves Chopped
- 2 Tbsp Lemon juice
- 2 Tbsp Coriander powder
- 1 Tbsp Cumin powder
- 1 Tsp Turmeric powder
- 1 Tbsp Salt
- 2 Tbsp Red chili powder
- 1 Tbsp Whole spices powder
- 1 Tbsp Ginger paste fresh
- 1 Tbsp Garlic paste fresh
- 20 Black pepper corns
- 2 Cinnamon stick 1 inch
- 6 Cloves
- 2 Black cardamom
- 2 Green cardmom
- 1 Tsp Shahi zeera
- 1 inch Nutmeg Fine powder
- 1 Tsp Fennel seeds Fine powder
- 2 Star anise
- 1/4 Cup Cooking oil
Instructions
How To Make Tahari
- Wash and soak rice and at least half hour after half hour and drain it in a colander and set aside.
- Heat a big cooking pot and add 1 cup of cooking oil ad add onion and fry them until golden approx 8 minutes on high flame.
- Add 1 tablespoon of ginger paste,1 tablespoon of garlic paste sauté for a minute add the chicken piece and fry on medium flame until chicken changes color to turn golden and then add potatoes cubes and fry for 1 minutes.
- And then add all the whole spice like, black pepper corn, cloves, cinnamom stick, black cardamom, green cardamom, star anise, shahi zeera and fry for 1 minutes until when the whole spice comes to released aroma
- And then add in sliced tomato, cover and cook until tomato are soft.
- Now add powders spice like 2 tablespoon coriander powder,1 tablespoon cumin powder,1 teaspoon turmeric powder,2 tablespoon red chili powder,1 tablespoon whole spices powder,1 teaspoon fennel powder,1/2 teaspoon nutmeg powder,1 tablespoon salt and meanwhile add beated yogurt and mix well and add 1 cup of water and to it cover and cook on medium flame until all the water dries up and oil separate on the sides of the pot.
- Then add slit green chili, coriander leave, mint leave, lemon juice and mix well.
- Now add drained rice and 7 & 1/2 cups of water and stir cook on medium flame till all water is absorbed and simmer for 5 minutes on low flame.
- Serve the Tahari with Raita and the side of onion cucumber.
