tahari recipe with step by step pictures | authentic hyderabadi chicken tehari recipe | chicken tehri recipe
Looking for an easy yet delicious recipe for the weekend meal? So many families reserve Sundays for preparing non-vegetarian dishes to enjoy with their loved ones. Kids got no school, grown-ups got no office. The atmosphere at home is so laid back and stress-free. The thing that will only add to the glory of a Sunday afternoon is a lip-smacking mutton curry or a chicken biryani.
Today let’s talk about the chicken and rice dishes. Biryanis, as you already know are time-consuming to make. Pulaos are delicious but too simple. What if I told you there was a middle ground? That there is a dish that has aroma and flavours of biryani but its as easy to make as a pulao? I am talking about tahari or tehari.
what is tahari or tehari?
Tahri has so many pronunciations. Some call is tehri or tehari as well. It is a meat and rice dish from Hyderabad, an Indian city extremely popular for its cuisine, and rightfully so. There are vegetarian versions as well. It has mix of vegetables instead of meat.
So coming to the meat tahari, traditionally it is made with mutton. This one here is a chicken tahari. I will share the mutton version soon. With so many people, it is only obvious to have so many versions of tehri or tehari. Some like to add a handful of fresh methi leaves to their tehri for an herby taste. Some like to use kasoori methi only for fragrance. However, the fragrance of mint and kewra water is ubiquitous. Those to things are indispensable to make a good Hyderabadi tahri recipe (हैदराबादी तहरी रेसिपी).
cooking chicken tehri in handi or pressure cooker
Traditionally, tahari is slow-cooked in a handi. To save time you can make it in pressure cooker or rice cooker as well. The rice to water ratio will differ in both methods.
In handi method, you need to add water that’s double the amount of rice + 1/2 cup. For example, if I made this recipe in handi, I would use 3 & 1/2 cups water for 1 & 1/2 cups rice. Aged rice needs a lot of water to cook. Otherwise, it will suck out all the moisture from the chicken and make it dry.
For pressure cooker method, you will need the same amount of water as rice + 1 cup. So for 1 & 1/2 cups rice, I will use 2 & 1/2 cups water. If you have any doubts regarding the rice to water ratio for cooking rice in general, ask away in the comments.
Please note that this is a general idea. Adjust the amount of water depending on how your rice is. Not all rice are the same in spite of being aged. Some will need more water, some even lesser.
choosing rice for making tahari recipe
The kind of rice that you use to make tahari recipe matters so much. Always use aged rice to make tahari so that each grain is fluffy and separated. Using new rice will give you a very sticky tahari that looks and feels more like khichdi. It will also make the tahari taste bland.
Basmati rice is the first choice. However, if you run out of basmati rice and want to make tahri anyway, the regular varieties like aged surti kolam and kali moonch work perfectly. Even though short-grain, kali moonch is very fragrant.
how is tahari made
Tahari is made by first preparing the chicken gravy base. Then you add in the rice and water. And cook until the rice is done. For the chicken base, you marinade the chicken in curd and very basic spices. After tempering the whole spices in the cooking pot/pressure cooker, saute the onions, followed by the usual ginger, garlic, and tomatoes.
Add in the marinated chicken. The chicken and curd will release a lot of water. Saute it on medium flame until the chicken is about 80% done. The add in lots of mint, rice, and some kewra water. Saute some more. Finally, add water and cook the tahari.
making tahari with leftover chicken or mutton curry
If you have a lot of leftover mutton or chicken curry from the previous meal and you don’t feel like making rotis, just use it to make tahari. Heat generous amount of oil in a pan and add sliced onions to it. Fry the onions on low heat until golden brown. Pour this tempering over the leftover chicken or mutton curry.
Then add soaked and drained rice, kewra water, and mint leaves. Mix well. Add water depending on how thick or soupy the curry is. And cook until the rice is done. Isn’t that a delicious way to put leftover curry to use? You get an entirely new and fresh dish.
what to serve with hyderabadi chicken tehri recipe
Tahari goes well with raita. Onion raita or cucumber-tomato raita are good choices. At my place everyone prefers plain curd, some sliced onions and lemon on the side. It’s totally up to you; what you enjoy the most.
Looking for more rice recipes? Here are some fabulous ideas – Collection of Best Indian Rice Recipes.
Now let’s see how to make this quick and easy tahari recipe.
how to make chicken tahari recipe
- Chicken - 500 grams
- Curd - ½ cup, not sour
- Salt - to taste
- Turmeric - ¼ tsp
- Red chili powder (hot variety) - 1 tsp or to taste
- Garam masala - ½ tsp
- Ginger-garlic paste - 1 tbsp
- Lemon juice - ½ tbsp
- Oil - 3 tbsp
- Cinnamon - 1 inch stick
- Cloves - 3
- Green cardamoms - 4
- Bay leaves - 2
- Cumin seeds - 1 tsp
- Onions - ¾ cups, finely chopped
- Ginger-garlic paste - 2 tbsp
- Tomatoes - 1 cup, finely chopped
- Mint leaves - a big handful or as per your liking, torn with hands
- Coriander leaves - a handful, finely chopped
- Green chilies - 4, whole
- Basmati rice - 1 & ½ cups, soaked for 20 minutes and drained
- Hot water - 2 & ½ cups for pressure cooker method or 3 & ½ cups for slow-cooking in handi
- Kewra water - ¾ tsp or Kewra essence - a few drops
- To make hyderabadi chicken tahari recipe, start off by marinating the chicken. Combine chicken, curd, ginger-garlic paste, red chili, turmeric, garam masala, salt, and lemon juice in a mixing bowl.
- Mix well with your hands to coat the chicken evenly with the curd and spices. Pop it into the fridge for at least 30 minutes or until the rest of the prep is done.
- Heat oil in a handi or pressure cooker. Toss in the whole spices; cumin seeds, bay leaves, cloves, green cardamom, and cinnamon. Saute for a few seconds.
- Add the onions and saute until golden brown.
- Next, add the ginger-garlic paste. Cook until the raw smell goes away.
- Toss in the tomatoes and season them with some salt for faster cooking.
- When the onions and tomatoes form a gravy and release oil, add in the marinated chicken.
- The chicken and curd will release a lot of water. Saute the chicken on medium heat until the chicken is 80% cooked. The curd will also add to the richness of the gravy.
- For fragrance, add mint leaves torn with hand, coriander leaves, and whole green chilies. Saute for a minute.
- Toss in the rice and mix well to coat it with the masala.
- Add hot water and adjust the salt at this stage. Add kewra water. Give it a good mix.
- Close the lid of the pressure cooker. When the pressure builds up, turn the heat to medium low and cook the tahari for about 8-10 minutes. Turn off the flame.
- If cooking in a handi, add 3 & ½ cups of hot water. Let the tahari cook on high flame until the water evaporates and you see holes developing on the top of the tahari. Cover with a lid and turn the heat to low. Cook the tahari for 10-12 minutes. Turn off the flame.
- Whatever method you use, let the tahari rest for 15 minutes on dum before uncovering the pressure cooker/handi.
- Hyderabadi chicken tehri is ready. Serve hot with raita and salad. Enjoy!
hyderbadi chicken tahari recipe with step by step pictures
To make hyderabadi chicken tahari recipe, start off by marinating the chicken. Combine 500 grams chicken, 1/2 cup fresh curd (that’s not sour), 1 tbsp ginger-garlic paste, 1 tsp hot red chili, 1/4 tsp turmeric, 1/2 tsp garam masala, salt to taste, and 1/2 tbsp lemon juice in a mixing bowl.
Mix well with your hands to coat the chicken evenly with the curd and spices. Pop it into the fridge for at least 30 minutes or until the rest of the prep is done.
Heat 3 tbsp oil in a handi or pressure cooker. Toss in the whole spices; 1 tsp cumin seeds, 2 bay leaves, 3 cloves, 4 green cardamom, and 1-inch stick of cinnamon. Saute for a few seconds.
Add 3/4 cup finely chopped onions and saute until golden brown.
Next, add 2 tbsp ginger-garlic paste. Cook until the raw smell goes away.
Toss in 1 cup finely chopped tomatoes and season them with some salt for faster cooking.
When the onions and tomatoes form a gravy and release oil, add in the marinated chicken. The chicken and curd will release a lot of water. Saute the chicken on medium heat until the chicken is 80% cooked. The curd will also add to the richness of the gravy.
For fragrance, add a big handful of mint leaves torn with hand, a handful of finely chopped coriander leaves, and 4 whole green chilies. Saute for a minute.
Toss in 1 & 1/2 cup basmati rice that had been rinsed, soaked for 20 minutes, and drained.
Mix well to coat it with the masala.
Add 2 & 1/2 cups hot water and adjust the salt at this stage. Add 3/4 tsp kewra water. Give it a good stir.
Close the lid of the pressure cooker. When the pressure builds up, turn the heat to medium low and cook the tahari for about 8-10 minutes. Turn off the flame.
If cooking in a handi, add 3 & 1/2 cups hot water. Let the tahari cook on high flame until the water evaporates and you see holes developing on the top of the tahari. Cover with a lid and turn the heat to low. Cook the tahari for 10-12 minutes. Turn off the flame.
Whatever method you use, let the tahari rest for 15 minutes on dum before uncovering the pressure cooker/handi.
Hyderabadi chicken tehri is ready. Serve hot with raita and salad. Enjoy!