Hyderabadi Mutton Tahari with Edamame Beans

Name: Hyderabadi Mutton Tahari with Edamame Beans
Total time: 2700 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 kg Basmati Rice; 1 kg Mutton Bone-in; 2-3 tbsp Ginger Garlic Green Chilli paste; 2 tsp Salt or to taste; 2 tsp Red Chilli powder; 1 tsp Turmeric powder; 1 tsp Cumin powder; 1/2 tsp Garam Masala; 1/2 cup Oil; 4-5 thinly sliced Onions; 5-6 chopped Tomatoes; 400 gm beaten Curd; 1 small bunch chopped Coriander Leaves; 1 small bunch chopped Mint Leaves; 4-5 whole Green Chillies; 2-3 cubed Potatoes; 1 tsp Caraway Seeds or Shahjeera; 2 sticks medium sized Cinnamon; 1 Black Cardamom or Badi Elaichi; 3-4 Green Cardamoms; 4-5 Cloves; 10-12 whole Peppercorns

ZMA @zesty5

#holi24
#cookpadindia
#curd
#innovative
Famously described as the Hyderabadi Pulao. It's a Yogurt based Rice preparation with either Chicken or Lamb meat with Tomatoes, Potatoes and the spices.
And now for the twist of an incredible ingredient which is none other than the fresh Edamame Beans. Green Peas are used by many in Tahari for a good change. Edamame by me is absolutely a new one. It was a great twist as my family loved it. So it was a hit. Fresh Edamame Beans are bright Green in colour with creamy texture.

Tahari is loved by all for it's taste and tangy flavour. Made on almost every little occasion or especially during the weekends and the family reunions, it's basically a one pot meal and a true bliss. Locked in with subtle flavours, it goes very well with Raita and Green Salad. Though these are just optional, because it is best tasted on it's own, there is practically no need of any accompaniment whatsoever. This Hyderabadi flavoursome Rice is sure to tickle your taste buds and make you fall in love with it.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

40-45 minutes

6-7 servings

1 kgBasmati Rice
1 kgMutton Bone-in
2-3 tbspGinger Garlic Green Chilli paste
2 tspSalt or to taste
2 tspRed Chilli powder
1 tspTurmeric powder
1 tspCumin powder
1/2 tspGaram Masala
1/2 cupOil
4-5thinly sliced Onions
5-6chopped Tomatoes
400 gmbeaten Curd
1small bunch chopped Coriander Leaves
1small bunch chopped Mint Leaves
4-5whole Green Chillies
2-3cubed Potatoes
SABUT OR KHADE MASALE -
1 tspCaraway Seeds or Shahjeera
2 sticksmedium sized Cinnamon
1Black Cardamom or Badi Elaichi
3-4Green Cardamoms
4-5Cloves
10-12whole Peppercorns

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Steps

40-45 minutes

1

First of all wash and clean the mutton bone-in. Add salt to taste and ginger garlic paste to it. Pressure cook it for 6 to 8 whistles 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 or sabut masalas. Peel potatoes and deep or shallow fry until half done. Do not over fry them. Drain and keep aside. Now add the onions and saute until translucent. Next add the chopped tomatoes and the powdered spices one by one.
3

Cover and cook until the tomatoes are mushy and tender. Don't forget to stir in the edamame now. Also add the beaten curd. After the tomatoes are done, add the pressure cooked mutton too.
4

Also add the fried potato cubes now. Finally add the soaked rice and adjust salt proportion. Add hot 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 a 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 water. Otherwise it becomes mushy. Serve this complete meal on it's own or alongside raita and salad. Enjoy!

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Cooksnaps

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ZMA @zesty5

on March 27, 2024 02:58

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.