Dahi ki Tahari

Name: Dahi ki Tahari
Total time: 2700 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 1 kg Lamb Bone-in; 2-3 tbsp Ginger garlic paste; 2 tbsp Red Chilli powder; 3 tbsp or to taste Salt; 2 Potatoes cubed; 2 chopped Onions; 1/2 cup fresh Green Peas; 1 small bunch chopped Coriander Leaves; 1 small bunch chopped Mint Leaves; 2-3 Green Chillies slit; 500 gm Curd; 3-4 tbsp Oil; 1 tsp Turmeric powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 1 tsp Garam Masala; Whole spices-; 1 tsp Caraway Seeds or Shahjeera; 2-3 Green Cardamoms; 2 medium sized Cinnamon sticks; 7-8 Cloves

ZMA @zesty5

#cookpadindia
#curd
#hyderabadipulao
#bakrid
Hyderabadi Tahari or Pulao with a twist. In this particular version, I have used only Curd sans Tomatoes. Otherwise Tahari from Hyderabad has Tomatoes and Potatoes with meat cooked in tangy Yoghurt gravy.
That's the twist given to it by me this Bakra Eid for a change. The rest of the recipe remains as authentic as possible.
Not only did it turn out yummy, it even looked every bit gorgeous too.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

40-45 minutes

7-8 servings

1 kgLamb Bone-in
2-3 tbspGinger garlic paste
2 tbspRed Chilli powder
3 tbsp or to tasteSalt
2Potatoes cubed
2chopped Onions
1/2 cupfresh Green Peas
1 small bunchchopped Coriander Leaves
1 small bunchchopped Mint Leaves
2-3Green Chillies slit
500 gmCurd
3-4 tbspOil
1 tspTurmeric powder
1 tspCumin powder
1 tspCoriander powder
1 tspGaram Masala
Whole spices-
1 tspCaraway Seeds or Shahjeera
2-3Green Cardamoms
2medium sized Cinnamon sticks
7-8Cloves

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Steps

40-45 minutes

1

First of all wash and clean the Lamb bone-in. Add salt to taste and ginger garlic paste to it. Pressure cook it for 12 whistles or depending upon the meat.
2

Keep it aside for the pressure to settle down. Soak rice for 30 minutes. In a big cooking pot, heat oil and add all the whole masala. Now add the onions and saute until translucent. Next, add the spices one by one.
3

Cover and cook with the well-beaten curd. Peel potatoes and deep fry until half is done. Do not over-fry them. Drain and keep aside. Now add the pressure-cooked mutton.
4

Also, add the fried potato cubes and fresh frozen green peas. Finally, add the soaked rice and adjust the salt proportion. Add water according to the rice taken. Mix well and cook on high flame until it starts bubbling. Do not stir vigorously. Do it with light hands. Cover and simmer on low heat for the next 20 to 25 minutes.
5

In between, keep checking and add some hot water if required. Do not add more of it otherwise it becomes mushy. Serve this complete meal on its own or alongside raita and salad. Enjoy!

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ZMA @zesty5

on July 21, 2022 01:01

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.