Chicken tehari. Easy Chicken Tehari Anyone Can Make. Tehari is very tasty & lovable recipe in our Indian culture. Anyone can prepare this with very common ingredients at home easily.
Chicken Tehari Pulao Recipe in Urdu & English available at Sooperchef.pk.
Tahari recipe or tehari are all mixed version of biryani/pulao.
Tahari is usually a mixed rice recipe usually mixed with either mutton or vegetables into it.
You can cook Chicken tehari using 25 ingredients and 10 steps. Here is how you cook that.
Ingredients of Chicken tehari
- You need of For Marinating the Chicken.
- It's 1 kg of chicken.
- You need 1 cup of curd.
- You need to taste of Salt.
- You need 1 tsp of Turmeric.
- Prepare 1 tbsp of Red chili powder.
- Prepare 1 tsp of Garam masala.
- It's 2 tbsp of ginger garlic paste.
- It's 1 of tspn Lemon juice.
- It's of Other Ingredients.
- Prepare 5 of tbsn Oil.
- It's 1 inch of stick Cinnamon.
- It's 3 of Cloves.
- It's 4 of Green cardamoms.
- It's 2 of Bay leaves.
- It's 1 of tbsn Cumin seeds.
- It's 1 of Onions finely chopped.
- Prepare 2 of tbsn Ginger-garlic paste.
- It's 1 of Tomatoes finely chopped.
- Prepare of Mint leaves a big handful or as per your liking, torn with hands.
- Prepare of Coriander leaves - a handful, finely chopped.
- Prepare 4 of Green chilies.
- You need 1 of & ½ cups, soaked for 20 minutes and drained Basmoti rice.
- You need 3/4 of Kewra water or Kewra essence - a few drops.
- You need 5 cup of milk.
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Chicken tehari instructions
- 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..
- 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 milk 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.Chicken tehri is ready. Serve hot..
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