Many dishes of Amrawati have touch of Hyderabi dishes. In 1953, Amrawati - Maharashtra (previously known as Berar) was under the rule of Nizam of Hyderabad. So many of its cuisine has the influence of the Hyderabad region. Among such recipe is Tahri.
This one pot meal is simple to prepare
& beats the biryani in terms of taste & flavor. Each rice is full of flavor of chicken & masalas.
To the recipe...
5 - 6 pcs of chicken
1 glass rice (10 min soaked in water)
1 glass water
1/3 cup oil
1 tbsp pure ghee
1 tbsp whole garam masala ( Shah zeera, black pepper, big cardomom,cloves,bay leaves)
1 small chopped onion
3 tbsp ginger garlic paste
3 medium size chopped tomatoes
1 tbsp red chilly powder
1/4 tsp turmeric powder
1/2 tsp garam masala powder
1 1/4 tsp salt
4 tbsp chopped coriander
4 green chilly
- Heat ghee & oil in a pressure cooker.
- When hot add in whole garam masala.
- After it crackles add in chopped onion
- When onion turns slightly brown , add in ginger garlic paste. Fry till odour goes away.
- Start adding dry masalas: turmeric, red chilly powder,salt & garam masala. Fry for a sec
- Add in chopped tomatoes
- When tomatoes start getting mushy add in chicken pcs.
- Cover & fry the chicken on medium flame it oil starts showing.
- At this stage add in chopped coriander , slit green chillies. Stir
- Now goes in water. When water starts to boil, add in the soaked rice.
- Cover the pressure cooker lid & give 2 - 3 whistles. Later keep at very low flame for 8 to 10 minutes.
- Served hot with burani.
- Red chilly level can be adjusted according to taste.
- Use of pressure cooker method is optional.
- I use this method as all the masalas get coated on the rice and give it a special flavor.
- Tahri can be cooked in a open lid pan, but be sure to increase the water level by 1 1/2 glass for 1 glass of rice