Living in Hyderabad all these years, it is obvious that I have developed a soft corner for the local cuisine. Although it is greatly inspired by the Muslim traditions and the South Indian culture, I share a passion with my fellow Hyderabadis when it comes to the local delicacies.
My family loves eating out and some of our favourites include Mirch Ka Salan, Haleem, Kachche Gosht Ki Biryani, Dalcha, and Hyderabadi Nihari among tons of others.
My neighbours have been extremely helpful and do not hesitate to teach me a couple of their delicacies occasionally and this time it was Tahari for me. Having heard, read, and seen so much of it, Tahari ought to be tried out by me. Here, I would like to put up mutton Tahari for all my lovely readers out there!
1 kg beef or lamb (optional)
3 cups Basmati rice
1 cup oil
1 tbsp. red chili powder
1 tsp. turmeric powder
½ cup yoghurt (optional)
2 tbsp. ginger and garlic paste
1 tbsp. garam masala
½ tbsp. black pepper corn
1-2 cinnamon sticks
Salt to taste
Coriander leaves and mint leaves (finely chopped)
¼ tbsp. roasted almonds and cashewnuts
- Gently wash mutton pieces under running tap water and drain thoroughly.
- In a heavy-bottom non-stick pan, add oil, onions, and sauté until they are golden brown.
- Add ginger garlic paste and keep stirring.
- Add cinnamon stick, cardamom, cloves, and black peppercorns and let it all splutter and fry evenly.
- Add red chilli powder, turmeric powder, salt, gram masala and mix well.
- Mix in chopped tomatoes and yoghurt and allow it to turn into a soft and mushy mixture.
- Add chopped potatoes and let it all cook for some time.
- Meanwhile, pressure-cook the mutton for 4 whistles. Allow it to cook inside the cooker.
- Wash rice and let it soak for ½ hour in surplus water.
- Once the mutton appears tender, transfer it to the veggies saucepan. Let the rice be the next to follow into the mixture.
- Stir well and allow it to cook for 10-15 minutes on medium flame with closed lid. Do not increase the heat.
Once you see steam escaping from all four corners of the saucepan, turn off the gas. Get the Tahari ready for serving by arranging it in a platter and garnishing with coriander and mint leaves. Ta dah! Enjoy with your favourite salad or spicy yoghurt!