Learn how to make Mutton Tahari or Mutton Tehri, a delicious yellow rice dish, with our easy-to-follow recipe complete with step-by-step photos and a video tutorial.
In Pakistan, Tahari or Tehri is a beloved and traditional rice recipe. Typically, it includes potatoes, peas, and tomatoes, as well as essential basic spices.
Over time, people have developed their own cooking styles and methods, and one popular variation is meat tahari, also known as Yellow Rice. The main difference between the two is that Yellow Rice is cooked without veggies or meat; instead, food coloring, basic spices, and broth/stock are used for flavor. If you're interested, I also have a recipe for Aloo Matar Tehri on my blog - feel free to check it out using the provided link.
Mutton tahari, also known as mutton rice, is a dish that combines rice and mutton cooked with a blend of aromatic and flavorful spices. This recipe falls somewhere between biryani and pulao or bagara khana in terms of complexity and richness.
If you love Hyderabadi cuisine and mutton recipes, then this tahari recipe is perfect for you. It features tender mutton pieces cooked with flavorful spices and served with fluffy rice. It's a great way to satisfy your craving for exotic food.
This dish complements various types of raita, such as ZEERA RAITA, and DAHI CHUTNEY It can even be enjoyed with GREEN RAITA Hyderabad is renowned for its delightful cuisine, ranging from basic rice dishes to KEBABS, BIRYANI, and PUALO. I am eager to share this recipe and receive feedback from my viewers and their comments after trying it out.
Tips for Recipe:
- The key to any rice recipe is using high-quality rice. Even if you prepare the best masala or curry for your rice, using low-quality rice can ruin the taste of your dish and leave you unsatisfied.
- For perfect results, soak the rice for 30 minutes before cooking, and use double the amount of water or stock/broth for soaked rice. This will prevent the rice from becoming sticky or breaking apart.
- When selecting meat for tahari, it's up to personal preference, but using fresh meat without fat is recommended. Fat can make your tahari sticky and add unnecessary calories to your meal, so it's best to avoid it.
- Tomatoes are a key ingredient in tahari and greatly enhance its flavor. It is highly recommended that you do not omit them, as they are essential to the dish.
- If you follow a vegetarian diet, it's best to avoid mutton and stock. Instead, you can replace the mutton with your favorite vegetables and use VEGAN STOCK, which is already available on my blog.
Here are some suggestions that you may find interesting.
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For detailed recipes step by step watch my video!
Here is a recipe for preparing Mutton Tahari?
Preparing Mutton Tahari. First, boil the mutton with 600ml water by adding 1-5 tsp ginger garlic paste.it's best to not dry out the stock from the meat as it will be used during the cooking process.
Begin by peeling and slicing the onion.
Next, crush the green chilies
And whisk the yogurt
Use a large, broad pan to ensure that the rice can cook evenly Secondly, be careful not to break the rice grains while cooking. To begin, heat some ghee in a pan. Once heated, add sliced onions
And fry until they turn a light brown color. While frying, add bay leaves, black peppercorns, cloves, cinnamon sticks, green cardamoms, and star anise. Fry the whole spices with the onions for about a minute.
After that, add crushed green chilies and stir well. Make sure to maintain a low flame heat so that your rice masala doesn't burn or stick to the bottom of the pan.
Begin by sautéing the ingredients together for a minute. Then, add either tomato puree, peeled tomato chunks, or plain tomato paste based on your preference.
Once the oil rises to the top, add beaten yogurt
And continue stirring while adding the rest of the masala powder, including salt, red chili powder, turmeric powder, crushed coriander powder, and black pepper powder
Next, add boiled mutton and fry it with the masala. Adding a few drops of yellow color is optional, but I personally like yellow rice, so I always add it to my tehri. Keep mixing everything together.
Finally, combine the soaked basmati rice with the mutton masala and roast for approximately 5 minutes or until it becomes fragrant.
I added twice the amount of mutton stock to the rice, If the rice fails to absorb the water, then you can add an equal amount of stock or water to the rice.
If there isn't enough stock/broth, you can add water to reach the proper measurement. This will complete the dish.
At this point, you may want to check if the dish needs more salt. If so, add it to taste, stir thoroughly, cover with a lid, and cook for approximately 3-4 minutes.
To ensure that your rice does not burn or become dry while cooking, it is important to keep a watchful eye on it. If you notice small pits forming on the top of the rice,
it is time to turn the flame down to low and give it an additional 10 minutes to cook fully. Avoid leaving the rice unattended to prevent any mishaps.
After removing the lid, wait for 10 minutes to let the rice cool down a bit. If you stir the spoon immediately, the rice can become mushy due to the heat. Once cooled, fluff up the rice
And transfer it onto a serving bowl or plate.