Authentic Hyderabadi Tahari

Ingredients

• oil (Use some oil for cooking; amount not specified.)
• 1 onion (Small, sliced)
• 2 tbsp ginger-garlic paste
• 500 g mutton or lamb (Cut into medium pieces)
• salt (To taste)
• 0.25 tsp turmeric powder
• 1 tbsp red chilli powder (Adjust according to taste)
• 4.5 green chillies (Use 4–5 chillies; adjust to taste)
• 5 tomatoes (Roughly chopped)
• 3 cup water (For cooking the meat)
• 100 g yogurt
• 0.5 cup mint leaves (For the meat gravy)
• 0.5 cup cilantro (Chopped, for the meat gravy)
• 0.5 lemon juice (Juice of half a lemon)
• 0.75 tsp garam masala powder
• 500 g rice (Soak for 20 minutes before cooking)
• 0.75 L water (For boiling the rice)
• mint leaves (For the rice water; amount not specified)
• cilantro (A few leaves for the rice water)
• 0.5 tsp shahzeera
• 1 cinnamon stick (Small)
• 3 cloves
• 3 cardamom pods

Steps

1. 1

   Heat some oil in a pot. Add the sliced small onion and ginger-garlic paste, then cook until the onions brown slightly.

2. 2

   Add the medium-cut mutton or lamb, salt, turmeric powder, red chilli powder, and green chillies. Cook for 2–3 minutes, adjusting the chilli to taste.

3. 3

   Add the roughly chopped tomatoes.

4. 4

   Add 3 cups of water and cook until the meat is tender. As an alternative, use a pressure cooker for 2 whistles, then simmer for 7–8 minutes. Check the meat and cook a little longer if it is not done.

5. 5

   Continue cooking over medium heat until the oil separates from the gravy. Stir frequently so the mixture does not burn or stick to the pot.

6. 6

   Add the yogurt, mint leaves, chopped cilantro, lemon juice, and garam masala powder.

7. 7

   Continue until the oil separates again. Set the meat and tomato gravy aside.

8. 8

   Soak the rice in water for 20 minutes.

9. 9

   In a separate pot, add ¾ liter water, mint leaves, a few cilantro leaves, shahzeera, the small cinnamon stick, cloves, and cardamom.

10. 10

    Bring the seasoned water to a rolling boil. Add the soaked rice and cook for about 3–4 minutes, until it is approximately 80% done.

11. 11

    Drain the rice, reserving some of the starchy cooking water.

12. 12

    Add the partially cooked rice to the pot containing the meat and tomato gravy, and mix everything together.

13. 13

    Pour the reserved starchy water over the rice. Cover or otherwise simmer for 10 minutes, until the tahari is ready.

Notes

The author also mentions an alternative method: add enough water and uncooked rice directly to the meat gravy, then cook everything together in one pot. The amount of oil and the quantity of mint leaves and cilantro used in the rice water are not specified.

Nutrition per serving

• main
• South Asian
• Hyderabadi
• spicy
• rice dish
• mutton
• one-pot alternative
• pressure-cooker option