Chicken Tahari Recipe Pakistani (Tahri Recipe)
Tahri recipe is the most famous Indian rice dish with fluffy yellow rice. Here I am making family favorite chicken tahari recipe Pakistani style which will give you the best chicken and rice combination in one place. Best to serve at dinner or lunch! My friends call it recipe of tehri pulao.
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Servings: 3 Persons
Calories: 449kcal
Ingredients
- 600 g Chicken Skinless with bones
- 1 tablespoon Yogurt
- 1 teaspoon Ginger Garlic Paste
- ½ teaspoon Salt
- ½ teaspoon Red Chili Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 2 teaspoon Fresh Lemon Juice
- 1 tablespoon Oil
- ½ teaspoon Cumin Seeds
- Whole Garam Masala: Cinnamon (3″), cloves (5) Anise (1) Bay Leaves (2), Black Pepper (15)
- 1 cup Onion Slices
- ½ cup Tomatoes Cubes
- 5 pieces Green Chilies
- ½ liter Water
- 2 cups Rice Soaked
Instructions
Marination
- In a mixing bowl, combine yogurt, ginger-garlic paste, salt, red chili powder, coriander powder, and turmeric powder. Stir everything together until you achieve a smooth paste.
- Next, add the chicken pieces and drizzle lemon juice over them.
- Thoroughly mix the chicken with the yogurt and spices.
- Let the chicken marinate for 30 minutes.
Cooking Chicken
- In a skillet, pour in some oil and heat it up.
- Add cumin seeds and allow them to pop for a few seconds.
- Then, toss in whole garam masala and let it sizzle for another 3 to 4 seconds.
- Immediately add thinly sliced onions and sauté until they turn a lovely pink color.
- Once the onions are ready, add the marinated chicken.
- Stir and cook on high heat until the chicken changes color.
- Now, add green chilies and diced tomatoes.
- Cook until the tomatoes blend into the gravy and the oil rises to the top.
- Next, pour in ½ liter of water and mix everything well.
- Allow the chicken to cook for 30 minutes on medium to low heat until it becomes tender.
Rice Preparation
- For the rice, take 2 cups and rinse them under tap water.
- Soak the rice for 10 to 15 minutes.
Cooking Rice and Chicken
- When the chicken has cooked for 30 minutes, add the soaked rice along with some salt.
- Gently stir the rice with a spoon.
- Cover the pot and let it cook for 20 to 25 minutes.
- Initially cook on high heat for the first 7 to 8 minutes, then reduce to medium/low to ensure the rice cooks perfectly.
- Once 8 minutes have passed, turn off the heat and let the rice sit in the steam for about 10 to 15 minutes. After that, gently fluff the rice with a spoon.
Video
Notes
- It's best to use chicken with bones because it creates a delicious broth for cooking rice.
- Allowing the chicken to marinate for an extended period enhances its flavor.
- Always opt for peeled tomatoes. For the finest results, choose Pakistani basmati rice.
- Remember to soak the rice for about 10 minutes before cooking, but avoid soaking it for too long if you're using high-quality basmati.
- Be cautious not to steam tahari rice for too long, leading to mushy rice. After steaming (dum), let the rice rest for 10 to 15 minutes before serving. Once the time is up, gently stir the rice with a spoon to separate the grains; otherwise, they may stick together.
Nutrition
Serving: 100g | Calories: 449kcal
