Many dishes of Amrawati have touch of Hyderabi dishes. In 1953, Amrawati – Maharashtra (previously known as Berar) was under the rule of Nizam of Hyderabad. So many of its cuisine has the influence of the Hyderabad region. Among such recipe is Tahri.
& beats the biryani in terms of taste & flavor. Each rice is full of flavor of chicken & masalas.
To the recipe…
5 – 6 pcs of chicken
1 glass rice (10 min soaked in water)
1 glass water
1/3 cup oil
1 tbsp pure ghee
1 tbsp whole garam masala ( Shah zeera, black pepper, big cardomom,cloves,bay leaves)
1 small chopped onion
3 tbsp ginger garlic paste
3 medium size chopped tomatoes
1 tbsp red chilly powder
1/4 tsp turmeric powder
1/2 tsp garam masala powder
1 1/4 tsp salt
4 tbsp chopped coriander
4 green chilly
- Heat ghee & oil in a pressure cooker.
- When hot add in whole garam masala.
- After it crackles add in chopped onion
- When onion turns slightly brown , add in ginger garlic paste. Fry till odour goes away.
- Start adding dry masalas: turmeric, red chilly powder,salt & garam masala. Fry for a sec
- Add in chopped tomatoes
- When tomatoes start getting mushy add in chicken pcs.
- Cover & fry the chicken on medium flame it oil starts showing.
- At this stage add in chopped coriander , slit green chillies. Stir
- Now goes in water. When water starts to boil, add in the soaked rice.
- Cover the pressure cooker lid & give 2 – 3 whistles. Later keep at very low flame for 8 to 10 minutes.
- Served hot with burani.
- Red chilly level can be adjusted according to taste.
- Use of pressure cooker method is optional.
- I use this method as all the masalas get coated on the rice and give it a special flavor.
- Tahri can be cooked in a open lid pan, but be sure to increase the water level by 1 1/2 glass for 1 glass of rice