Imported from Instagram

Gulbarga Special Tahari

Name: Gulbarga Special Tahari
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 1 cup Oil (small cup); 2 Onions (medium, sliced); 1.5 tbsp Ginger-Garlic Paste (1 and a half spoon); 1 tsp Turmeric Powder (small spoon (Haldi)); 2 tbsp Red Chilli Powder (2 spoons (Laal Mirch)); Salt (to taste); 500 g Mutton (Gosht (quantity estimated for 4 servings)); 4.5 Tomatoes (4-5 tomatoes, chopped); Hara Masala (Coriander (kothimeer), mint (pudina), and green chillies); 400 g Curd (Dahi); Cloves (little amount (Loung)); Cardamom (little amount (Elaichi)); Cinnamon (little amount (Daalchini)); Caraway Seeds (little amount (Shahjeera)); 1 tsp Garam Masala Powder (1 spoon); 3 cup Rice (Chawal (quantity estimated for 4 servings))

Recipe by Kitchen Rocks | by FAWAD @kitchen_rocks_by_fawad · Instagram

Imported by Mohammed Abdul Fazil on SeeMeCook

A fragrant and hearty one-pot mutton and rice dish from Gulbarga, known for its rich spice profile and tender meat cooked with curd and tomatoes.

4 servings65 minSouth Asian

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Ingredients

1 cup Oil (small cup)
2 Onions (medium, sliced)
1.5 tbsp Ginger-Garlic Paste (1 and a half spoon)
1 tsp Turmeric Powder (small spoon (Haldi))
2 tbsp Red Chilli Powder (2 spoons (Laal Mirch))
Salt (to taste)
500 g Mutton (Gosht (quantity estimated for 4 servings))
4.5 Tomatoes (4-5 tomatoes, chopped)
Hara Masala (Coriander (kothimeer), mint (pudina), and green chillies)
400 g Curd (Dahi)
Cloves (little amount (Loung))
Cardamom (little amount (Elaichi))
Cinnamon (little amount (Daalchini))
Caraway Seeds (little amount (Shahjeera))
1 tsp Garam Masala Powder (1 spoon)
3 cup Rice (Chawal (quantity estimated for 4 servings))

Steps

1
Heat a small cup of oil in a large pot or pressure cooker.
2
Add 2 medium sliced onions and sauté until they begin to turn golden.
3
Stir in 1.5 tablespoons of ginger-garlic paste and sauté until the raw smell disappears.
4
Add 1 small spoon of turmeric powder (haldi), 2 spoons of red chilli powder (laal mirch), and salt to taste. Mix well.
5
Add the mutton (gosht) to the pot and sear with the spices until the meat is browned.
6
Add 4-5 chopped tomatoes and the hara masala (coriander, mint, and green chillies). Cook until the tomatoes soften.
7
Pour in 400 grams of curd (dahi) and mix thoroughly into the mutton base.
8
Add the whole spices: a little amount each of cloves (loung), cardamom (elaichi), cinnamon (daalchini), and caraway seeds (shahjeera).
9
Sprinkle in 1 spoon of garam masala powder.
10
Add water as needed to cook the mutton. If using a pressure cooker, cook until the mutton is tender.
11
Add the washed rice (chawal) to the pot. Adjust the water level so it is about an inch above the rice.
12
Cook until the rice is tender and the water is fully absorbed. Serve hot.

Notes

The creator emphasizes that the unique taste of this Tahari comes from the specific water in Gulbarga. If making elsewhere, ensure the mutton is well-marinated in the curd and spice base for the best flavor.