Hyderabadi Mutton Tahari | How to make Tahari/Tehari | Flavour Diary

Tahari/Tehari is a rice recipe and can be made vegetarian or non vegetarian or mixed version. Tahari are spicier than pulao's and they tastes different from Biryani's, i should say tehari is in between Pulao and Biryani. Today's recipe is a nonvegetarian version of Tehari and made of Mutton/lamb.  Hyderabadi Mutton Tahari/Tehari is lamb rice recipe where lamb is cooked in flavourful spices and then cooked along with rice. Tehari can be served hot and goes well with any raita(Boondi Raita, Carrot raita, Onion raita...).
You might be interested in other Hyderabadi dishes like

Hyderabadi Bagara Baigan

Hyderabadi Chicken Haleem

Hyderabadi Dahi Vada

Khubani Ka Meetha

Level: Medium

total Time: 50 mins

Serves: 4-6
Cup: 250ml

Ingredients

500gm lamb (cut in small pieces)
1 tablespoon ginger garlic paste
2 cups of Basmati rice
3 cups of water
2 medium onions(finely sliced)
2-3 green chillies
3 medium tomatoes(finely chopped)
1 cup curd/yogurt
3 tablespoon oil
1 inch cinnamon stick 
2-3 cloves(laung)
1 cardamom (elachi)
1 star anise
1 teaspoon shahi jeera( caraway seeds)
1 teaspoon salt (to taste)
1 teaspoon red chilli powder (to taste)
½ teaspoon turmeric powder
1 teaspoon garam masala powder
Fistful of chopped coriander leaves
Fistful of chopped mint leaves
Oil for frying onions

Garnish with chopped coriander leaves.

Directions
Preparations:
Wash and soak rice for 20mins.
Wash the lamb pieces and marinate it with ginger garlic paste, 1/2 teaspoon of salt and keep it aside.
Heat 1 cup of oil in a pan and add chopped onions lengthwise and fry it golden brown. 
Steps:
In a pressure cooker and add 3 tablespoons oil. Once hot add 
 cinnamon stick, cloves, Cardamom and star anise.
Add Chopped tomatoes,shahi jeera and cook till the tomatoes turn mushy and then add marinated lamb pieces. Saute for a minute and then add Yogurt, Chilli powder, turmeric powder and mix well and add 1/3 cup water and pressure cook for 3 whistles or until cook it until lamb is cooked.
Now add slit green chillies, fried onions, chopped Coriander, mint leaves, garam masala powder  and 2 2/3 cups water. Adjust salt and add soaked drained rice, mix well. Cover the lid and cook until the rice is cooked.Stir twice in between.
Serve hot with any type of raita, I served it with Carrot Raita.

Tips
YOu can cook in open pot instead of pressure cooker but it takes more time. 

Wanna try....let set go....

Mutton Tahari is going to be part of #foodiemonday #rice #bloghop recipes