Cherry Tomatoes on the Vine for Tahari Recipe

Tahari

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.

                            

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Shortlisted for the Great British Food Awards 2019
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