Hyderabadi Chicken Tahiri - SK Khazana

All the whole garam masala will lend their individual flaovurs to this wonderful chicken and rice dish This is a Sanjeev Kapoor exclusive recipe.

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Hyderabadi Chicken Tahiri - SK Khazana

Main Ingredients Boneless chicken leg, Basmati rice
Cuisine Indian,Hyderabadi
Course Rice
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Hyderabadi Chicken Tahiri - SK Khazana

  • 500 grams Boneless chicken leg cut into 1 inch pieces
  • 1 1/2 cups Basmati rice soaked for 20 minutes and drained
  • 4 tablespoons Ghee
  • 5-6 Black peppercorns
  • 4-6 Cloves
  • 3 Green cardamoms
  • 1 teaspoon Caraway seeds (shahi jeera)
  • 2 Bay leaves
  • 2 medium Onions sliced
  • 1 tablespoon Ginger-garlic-green chilli paste
  • 1 cup Fresh tomato puree
  • 2 Green chillies slit
  • 1/4 cup Yogurt
  • 1/2 teaspoon Turmeric powder
  • 1 1/2 teaspoons Red chilli powder
  • 1/2 teaspoon Garam masala powder
  • to taste Salt
  • 1/4 cup Mint leaves chopped
  • 1/4 cup coriander leaves chopped
  • 3 cups Chicken stock
  • for garnish coriander sprig
  • to serve Raita


  1. Heat ghee in a deep handi, add black peppercorns, cloves, green cardamoms, caraway seeds and bay leaves, mix and saute till fragrant. Add onions, mix and sauté till golden brown.
  2. Add ginger-garlic paste, mix and sauté for 1-2 minutes. Add tomato puree, mix well And saute till fat separates.
  3. Add green chillies and yogurt, mix well. Add chicken, mix well and sauté on high heat for 4-5 minutes.
  4. Add turmeric powder, red chilli powder, garam masala powder, salt, mint leaves and coriander leaves, mix well and saute for 2-3 minutes.
  5. Add chicken stock and mix well. Add rice, mix well, cover and cook for 10-15 minutes or till both rice and chicken are cooked completely.
  6. Transfer into a serving bowl, garnish with coriander sprig and serve hot with raita.