Methi Chicken Tahari (Hyderabadi Pulao With Fenugreek Leaves)

Methi Chicken Tahari (Hyderabadi Pulao With Fenugreek Leaves) - Plattershare - Recipes, food stories and food lovers
A very well known dish from Hyderabad city now in a new avatar by me. Fenugreek leaves or methi ki bhaji as it is popularly known in India is added to this one pot meal preparation. My sis in law is the one who introduced our family to this unique change in this popular main dish. She has learnt it from her mother and according to her this has been their family dish on all important occasions and is made with fresh fenugreek leaves. It not only adds taste but the whole dish gets a beautiful makeover due to it's presence. This also has added a unique aroma and flavour to this rice beyond explanation. Try this for yourselves and experience the most flavourful rice ever tried by you. Happy Cooking Friends !!!!!!!!
4.50 from 2 votes
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Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Andhra
Recipe Taste: Salty
Servings 7

Ingredients
 

  • 1 kg Chicken bone in
  • 3/4 kg Rice
  • 1 tbsp Ginger Garlic Paste
  • 2 tsp Salt or as per taste
  • 500 gm Curd
  • 2 tbsp red chili powder
  • 1/2 tsp Turmeric
  • 1 tsp Garam Masala
  • 2 leaves Fenugreek
  • 1/4 leaves Coriander chopped
  • 3 sticks Cinnamon whole garam masalas
  • 1 tsp Caraway Seeds
  • 5 cloves 5-6
  • 10 Corns blackpepper
  • 3/4 cup Oil
  • 3 large Onions sliced
  • 4 Tomato chopped big
  • 2 large Potatoes cubed
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Instructions
 

  • Soak rice for nearly 30 minutes. In a deep cooking pot or a vessel, heat oil. Add whole garam masala and saute for a minute. Add sliced onions now.
  • Saute until translucent and add the rest of the spices including salt and the chicken. Saute for about 10 minutes on a medium high heat. Add chopped tomatoes now.
  • Cover and simmer for 12-15 minutes. After everything is nicely done, add beaten curd and fenugreek leaves.The heat should be on a low while adding curd.
    Methi Chicken Tahari (Hyderabadi Pulao With Fenugreek Leaves) - Plattershare - Recipes, food stories and food lovers
  • Meanwhile deep fry potatoes Until they are evenly browned and add them to the pot. Mix well and simmer for 5 more minutes. Now add garam masala and water according to the quantity of rice taken.
    Methi Chicken Tahari (Hyderabadi Pulao With Fenugreek Leaves) - Plattershare - Recipes, food stories and food lovers
  • After the water boils vigorously, add in rice. Mix well and keep the flame on a high for the first 10 minutes. After 10 minutes, reduce it to a minimum and cover.
    Methi Chicken Tahari (Hyderabadi Pulao With Fenugreek Leaves) - Plattershare - Recipes, food stories and food lovers
  • Simmer for 15-20 minutes until the rice is done. Keep mixing in between once or twice but take care not to break the rice grains by doing it with a force. Garnish with coriander leaves and serve hot with mint lemon raita and salad.
    Methi Chicken Tahari (Hyderabadi Pulao With Fenugreek Leaves) - Plattershare - Recipes, food stories and food lovers

Recipe Notes

Mutton also can be used in place of chicken. It needs to be pressure cooked and the rest of the recipe remains the same. Since it is difficult to get fresh fenugreek leaves at the place where i reside currently, i always get it in a dried form during my visit to Hyderabad and stock it up in my pantry.
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4.50 from 2 votes
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Zeenath Amaanullah
Zeenath Amaanullah

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