Cherry Tomatoes on the Vine for Tahari Recipe

batair biryani

a delicious Hyderabadi pulao made with meat or vegetables

ingredients

500g chicken/lamb - diced
3 medium onions, finely sliced
3 tbsp. oil
2 tbsp. ghee
3 green chilies (finger chilies) pierced
3 cinnamon sticks (each an inch long)
3 dry bay leaves
3 green cardamom
1 tsp caraway seeds (shahi jeera)
1 and a half tbsp. ginger and garlic paste
1 tsp red chili powder
100g natural yogurt, beaten
4 cherry tomatoes, blanched, skinned and puréed
2 tbsp. fresh coriander, chopped (reserve an extra tbsp.)
2 tbs fresh mint, chopped (reserve an extra tbsp.)
1 tsp garam masala powder
1 tsp salt
Juice of half a lime
250gm basmati rice (rinsed a few times in cold water and soaked for at least and hour)

method

  • 1. Heat the oil and ghee in a heavy bottomed casserole dish.
  • 2. Add the whole spices (cinnamon, cardamom, bay leaves and caraway seeds) and sauté for 30 seconds until fragrant.
  • 3. Add the sliced onions. Fry until golden brown.
  • 4. Add the ginger and garlic paste and green chilies. Sauté on low heat for 20-30 seconds to cook.
  • 5. Add the lamb and dry spice powders (chili powder and garam masala powder). Sauté on medium heat until the lamb/chicken is well coated with the spices.
  • 6. Add the puréed tomato. Mix well and continue to cook uncovered for about 2-3 mins.
  • 7. Lower the heat completely and add the yogurt, coriander and mint. Mix well and continue to cook until the oil starts to separate.
  • 8. Add 200ml water (*100ml if using chicken). Bring to a boil. Cover and cook on low heat for 20 mins (*10 mins if using chicken).
  • 9. When the meat is nearly done add the soaked rice, salt, juice of half a lime, remaining tbsp. of coriander and mint along with 200ml water. Mix lightly and bring to a boil. Cover and cook for another 15 mins on a low heat until all the water evaporates and the rice is done.
  • 10. Turn off the heat and set aside covered for 5 mins.
  • 11. Garnish with caramelised onion. Serve with raita.

sign up to our newsletter to receive delicious recipes direct to your inbox


2B Follifoot Ridge Business Park, Pannal Road, Harrogate HG3 1DP
Email: monalisa@saffrontree.co.uk
Booking Terms and Conditions
cookie policy | ©2019 Saffron Tree®
Guild of Fine Food
Shortlisted for the Great British Food Awards 2019
Deliciously Yorkshire Taste Awards 2019