Telangana
Hyderabadi tahari
Biryani's relaxed sibling. Same mutton, same spices, one pot, no layering drama.
80 minTime
29 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original597kcal
29 gprotein
4 gfibre
80minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Marinate the mutton with curd, ginger garlic paste, chilli powder, turmeric and half the salt for 30 minutes. Wash and soak the rice for 30 minutes.
- 2Heat oil and ghee in a pressure cooker. Crackle the whole spices and fry the onions until golden brown.
- 3Add the mutton with its marinade, green chilli and tomato. Fry on medium until the masala thickens and oil appears at the edges.
- 4Add 300 ml water, close and pressure cook for 5 whistles. Let the pressure release naturally.
- 5Measure the gravy. Add hot water to make it up to 600 ml for the drained rice, along with garam masala, mint, coriander, lemon juice and the rest of the salt. Bring to a boil.
- 6Add the drained rice, stir gently once, cover tightly and cook on the lowest heat until the rice is done. Rest 10 minutes before opening.
- 7Fluff gently with a fork from the sides and serve hot.
Serve it like this
Serve on a wide platter with mint on top, with mirchi ka salan or a plain raita on the side.
