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Tahaari

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This recipe for pilaf always turns out well. I like it because you get everything in one dish: rice, meat, and vegetables.

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 1 1/2 onions
  • sliced
  • taj
  • lawung
  • mari
  • bay leaves (2-3 of each)
  • 1 tsp whole jeeru
  • 3 1/2 cups rice
  • 1 chicken
  • cleaned and washed
  • salt (to taste)
  • 5 tsp ginger/garlic
  • 3/4 tsp arad
  • ~ 6 tsp dhana powder
  • 2 tsp red chilli powder
  • 4 tsp green chilli
  • ~ 9 fresh tomatoes
  • diced
  • 2-3 potatoes
  • cut into medium sized segments
  • ~3 cups frozen mixed vegetables
  • washed and drained
  • a few sprigs green dhana
  • chopped roughly

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Fry the onions in a large pot with the whole jeeru, taj, etc. until browning. Add the ginger/garlic, green chillies and all the dry spices. Braise.

Step 2

Add the tomatoes and the chicken. When semi done, add the potatoes. When the potatoes are half cooked, add the mixed vegetables and rice. Also add the dhana, and enough water to cook all. Add salt for the rice at this stage too, if you only allowed enough for the chicken earlier.

Step 3

Mix everything carefully, then cook over medium to high heat until the water disappears below the surface. Then lower the temperature, add a bit more water if necessary, put the lid on the pot and steam until done.

Step 4

The pot can be covered with foil at this stage and finished off in the oven.

You can prepare the chicken/veg base from beforehand and switch it off after the potatoes and half done. Then, about half an hour before you plan to eat, add the rice, etc. and finish cooking the dish.

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