Chicken Tahari : Easy one pot Biryani

CHICKEN TAHARI

My family loves biryani so muvh that i make it at least thrice every fortnightly or more. Making the usual lengthy Hyderabadi Dum Biryani ( DAHI RAITA
HYDERABADI CHICKEN DUM BIRYANI     ) so often is big hassle. Hence i usually make this short cut biryani called Tahari and make the special biryani on special occasions or when i have lot of time and energy. Masalas used are same as biryani, Hence flavors and taste is same. But easier to make and quicker. 

Chicken pieces : 2 pounds

Basmati Rice : 21/2 cups or 3 cups. Washed and soaked for 20 minutes in water.

Potatoes : 2 medium peeled and cut in 3 horizontal pieces (optional- I put for my kid coz he doesnt eat rice)

Yogurt : 11/2 cups

Tomatoes : 2 chopped(optional,i usually skip these)

Onion : 2 chopped.

Powder Masalas

Red chilli powder: 1 teaspoon

Turmeric powder : 1/2 teaspoon

Garam Masala powder : 1/2 teaspoon

Black pepper powder: 1/2 teaspoon

Coriander powder : 1/2 teaspoon

Zeera cumin seeds : 1 teaspoon

whole black pepper corns : 1 teaspoon

Cloves : 3

cardamom : 2-4

cinnamon stick : 1 inch

Ginger and garlic paste : 2 tablespoon

lime juice : 1 tablespoon

saffron soaked in water : 1/2 teaspoon in 1/4 cup water.

Kasuri Methi : 1 teaspoon

Desi ghee : 2 tablespoon

vegetable oil 

Note: Adding green chillies and cilantro and mint leaves is essential. But coz of personal dislike i have not used these ingredients in most of my recipes. 

you can add it in last step . or After cooking. Adding it in earlier steps turns your recipes black and bad colored and bitter. 

1. Marinate  chicken with all powder masalas and yogurt and 1 teaspoon kasuri methi and 2 teaspoon Ginger garlic paste. Usually i marinate at night and leave in refrigerator all night. 

2. Heat 3 tablespoons vegetable oil in pan . Add Cloves, cinnamon,cardamom , zeera, pepper corns and stir and fry for 2 minutes. Now add onion and fry till golden brown. Add remaining ginger garlic paste in onion and fry 2 minutes more.

3. Add tomatoes and fry for 5 minutes . Add chicken pieces from marinade and fry for 10 minutes. Now add remaining marinade mix and 2 cups water and cook till chicken is 75% done. 

4. Drain soaked rice and add Ghee, lemon juice, saffron water all around rice from top. 

Next pour over the chicken biryani masala over the rice directly and adjust water . 

5. Cover with air tight lid and cook in between low to medium heat till rice is done. 

Serve hot with DAHI RAITA or Hyderabadi Mirchi Ka Salan. 

Click below links for DAHI RAITA steps and  for authentic HYDERABADI DUM BIRYANI RECIPE. 

DAHI RAITA

HYDERABADI CHICKEN DUM BIRYANI

HYDERABADI MIRCHI KA SALAN