How to make Hyderabadi Chicken Tahiri - SK Khazana -

All the whole garam masala will lend their individual flaovurs to this wonderful chicken and rice dish

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken leg, Basmati rice (बासमती चावल)

Cuisine : Indian, Hyderabadi

Course : Rice

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Hyderabadi Chicken Tahiri - SK Khazana

Hyderabadi Chicken Tahiri - SK Khazana Recipe Card

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The best thing about this grain is its versatility – by adding a bunch of veggies, fragrant spices, dals or meats you can create a number of rice based dishes that blow your mind and can rarely go wrong. Rice can also be used to make rice flour, flaked rice and puffed rice, for use in sweets like puddings, cakes and as a thickening agent for sauces, soups and stews. As the chief ingredient in fermented drinks, rice makes some very potent Chinese spirits and the famous Japanese sake.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Hyderabadi Chicken Tahiri - SK Khazana Recipe

  • Boneless chicken leg cut into 1 inch pieces 500 grams

  • Basmati rice soaked for 20 minutes and drained 1 1/2 cups

  • Ghee 4 tablespoons

  • Black peppercorns 5-6

  • Cloves 4-6

  • Green cardamoms 3

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Bay leaves 2

  • Onions sliced 2 medium

  • Ginger-garlic-green chilli paste 1 tablespoon

  • Fresh tomato puree 1 cup

  • Green chillies slit 2

  • Yogurt 1/4 cup

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Mint leaves chopped 1/4 cup

  • coriander leaves chopped 1/4 cup

  • Chicken stock 3 cups

  • coriander sprig for garnish

  • Raita to serve

Method

Step 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.

Step 2

Add ginger-garlic paste, mix and sauté for 1-2 minutes. Add tomato puree, mix well And saute till fat separates.

Step 3

Add green chillies and yogurt, mix well. Add chicken, mix well and sauté on high heat for 4-5 minutes.

Step 4

Add turmeric powder, red chilli powder, garam masala powder, salt, mint leaves and coriander leaves, mix well and saute for 2-3 minutes.

Step 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.

Step 6

Transfer into a serving bowl, garnish with coriander sprig and serve hot with raita.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.