Chicken Tahari
Add 1 Hyderabadi Biryani potli when the chicken begins its covered simmer, and keep it in while the rice cooks. Remove after resting.
Ingredients
Ingredients
- Bone-in chicken — 650 g
- Basmati rice — 1½ cups / 300 g
- Oil or ghee — 2 tbsp
- Onion — 1 large, sliced
- Ginger-garlic paste — 1 tbsp
- Tomato — 2 medium, chopped
- Thick curd — ¼ cup / 60 g
- Turmeric — ¼ tsp
- Kashmiri chilli powder — ¾ tsp
- Coriander powder — 1 tsp
- Green chilli — 1, slit
- Salt — 1½ tsp
- Hot water — approximately 2¼ cups
Zaika Potli
- Hyderabadi Biryani — 1 potli
For Finishing
- Fresh mint — 2 tbsp
- Fresh coriander — 2 tbsp
- Lemon juice — 1 tbsp
Cooking Instructions
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1Wash and soak the rice for 20 minutes.
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2Heat oil or ghee.
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3Add onion and cook until golden.
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4Add ginger-garlic paste.
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5Add tomatoes, turmeric, chilli powder and coriander powder.
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6Cook until the tomato masala reduces.
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7Add chicken and salt.
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8Bhuno for 6–8 minutes until the chicken is coated and lightly seared.
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9Add curd and green chilli.
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10Cook for another 3 minutes.
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11Add the Hyderabadi Biryani potli and ¾ cup hot water.
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12Cover and cook the chicken for about 10 minutes.
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13Add the drained rice and remaining hot water.
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14Taste the cooking liquid and adjust salt.
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15Bring to a boil.
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16Cover tightly and cook over low heat for 10–12 minutes.
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17Rest off heat for 10 minutes.
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18Remove the potli.
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19Finish with mint, coriander and lemon juice.
Tahari should feel integrated rather than layered. The rice can take on some colour from the masala; perfectly white-and-orange separated grains are not the objective here.
🍽️ Perfect Serving Pairings
My Take On Chicken Tahari
Chicken tahari is a more direct, home-style rice dish than biryani, with chicken, masala and rice cooked largely together rather than assembled in layers. The Hyderabadi Biryani potli contributes whole-spice aroma while tomato, chilli, turmeric and curd make the preparation distinctly savoury.
The Secret: Tahari should feel integrated rather than layered. The rice can take on some colour from the masala; perfectly white-and-orange separated grains are not the objective here.