HYDERABADI CHICKEN TAHIRI
Ingredients
400 grams leg boneless chicken, cut into 1 inch pieces
1½ cups basmati rice, soaked and drained
4 tbsps ghee
5-6 black peppercorns
4-5 cloves
3 green cardamoms
1 tsp caraway seeds (shahi jeera)
2 bay leaves
2 medium onion, sliced
1 tbsp ginger-garlic paste
1 cup fresh tomato puree
2 green chillies, slit
¼ cup yogurt
½ tsp turmeric powder
1½ tsps red chilli powder
½ tsp garam masala powder
Salt to taste
¼ cup freshly chopped mint leaves
¼ cup freshly chopped coriander leaves
1½ cups chicken stock
Coriander sprig for garnish
Raita to serve
Method
1. Heat ghee in a deep pan, add black peppercorns, cloves, green cardamoms, caraway seeds and bay leaves. Add onion and sauté till golden brown.
2. Add ginger-garlic paste and sauté for 1-2 minutes. Add tomato puree and mix well. Cook till the fat separates sautéing occasionally.
3. Add green chillies and yogurt, mix well. Add chicken and sauté well on high heat for 4-5 minutes.
4. Add turmeric powder, red chilli powder, garam masala powder and salt. Add chopped mint and chopped coriander. Mix well and cook for 2-3 minutes.
5. Add chicken stock and mix well. Add rice, mix well, cover and cook till the rice is cooked completely.
6. Garnish with coriander sprig and serve hot with raita.
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