Mutton Tahari(Goat Pulao)
Mutton Tahari is a simple one dish meal consisting of mutton/lamb and rice. Tahari is often confused with its close counterpart, Biryani. Both are one dish meals, however, there are two key differences in the preparation of the two. Biryani, especially Hyderabadi Biryani, consists of layering uncooked meat with rice(half-cooked) and baking in a large pot together. While, Tahari(or Pulao) the meat is cooked beforehand and then the rice is cooked in the meat broth. Both can be made using chicken if you are not a big fan of lamb or goat. I have written up my go-to recipe which has become a family favorite. Hope you give it a try!
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I’ve written this recipe for 2 lbs of meat. But if you want to increase the quantity, my go-to ratio is 1lb meat:1.5 cups rice. So, for every pound of meat, take 1.5 cups of rice.
2 lb mutton leg meat
3 cups basmati rice
4.5 cups water
1 large tomato chopped
1 medium onion diced
3-4 green chili
1 bunch of cilantro
1 tbsp ginger-garlic paste
1 tsp shahi zeera(caraway seeds)
1 cinnamon stick
4-5 cardamom pods
1 tbsp garam masala
1 tsp turmeric
1 tbsp salt
1. Pre-heat oven at 350 degrees.
2. First, we will cook the meat. Choose an oven safe pot that will be large enough to hold the meat and rice.
3. Heat oil and sauté the onion until golden brown. While the onion is cooking, finely chop the green chili and cilantro using a chopper or blender.
4. Add the green-chili & cilantro, ginger-garlic paste, shah zeera, cardamom, and cinnamon stick. Sauté everything together.
5. Add the meat, turmeric, garam masala and salt. Sauté until brown.
6. Add about 2 cups of water. Cover and cook on low for about 45 minutes-1 hour, until tender(should be tender, but not coming off the bones. It will continue cooking further in the oven)
7. Once the meat is tender and the oil has separated from the meat, add chopped tomatoes and cook until softened.
8. Add 4.5 cups water and bring to a boil. Once the water starts boiling, add the rice and cook until it rises just above the water.
9. Cover and bake in oven for about 30-40 minutes, until the rice is cooked.
10. Serve with a simple Dahi ki chutney(yogurt chutney)
Dahi ki Chutney
1 cup yogurt
1 small onion finely diced
1 tsp ginger-garlic paste
1 tsp salt
1 chopped green chili
Whisk all the ingredients together and serve along with the rice.
1. Heat the IP on saute mode. Saute the onion until brown.
2. Add green chili and cilantro paste, tomato, ginger-garlic paste, shahi zeera, cardamom pods, and cinnamon sticks. Saute.
3. Add the meat, salt, red chili powder, turmeric, and garam masala. Saute until meat is browned.
4. Add 1 cup of water, cover, and cook on meat mode for 10-12 minutes.
5. Steam release, turn the saute mode on. Bring the broth to a boil and add 3 cups rice. The existing broth in the IP should be enough to cover the rice. If you feel it is too tight, add 1/2 cup water. The rice should be covered completely with liquid.
6. Cover and cook on rice mode for 12 minutes. Steam release and serve.
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