Hyderabadi Chicken Tahiri - SK Khazana

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

Method

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.