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Components for Hyderabadi Mutton Tahari:

( Tsp- Teaspoon; Tablespoon- Tablespoon )

– Mutton – 750 gas (curry cut with bones and fat).
– Basmati Rice- 3 US cups (500 gms).

For marination:.
– Turmeric powder-3/ 4 tsp.
– Red Chilli Powder- 4 tsp.
– Salt-1.5 tsp.
– Ginger garlic paste- 4 tsp.
– Groundnut oil -2 tablespoon.

Tempering for mutton:.
– Green cardamom-6-7.
– Cloves-8.
– Cinnamon-6 little.
– Shahjeera -1 tsp.

Vegetables & Herbs:.
– Onions sliced-2 big (200 gms).
– Red Tomatoes sliced- 400 gms (5 medium tomatoes).
– Fenugreek leaves- 1 United States cup (around 25 gms).
– Coriander leaves- 1/2 cup.
– Mint leaves-1/ 2 cup.
– Later on,.
– Coriander leaves-2 tbsp.
– Mint leaves-2 tablespoon.
– Green chillies, with little cut-2-3.

Other Components:.
– Groundnut oil – 6-7 tablespoon.
– Salt-1.25 tsp.
– Water- 900 ml water( 1.5 cups for every US cup of rice).
– Shahjeera – 1 tsp.
– Garam Masala powder-1/ 2 tsp + 1/2 tsp.

Preparation:.

– Marinate the mutton pieces in the products specified, mix and reserve for around 30-60 mins.
– Slice the onions and the tomatoes and chop the coriander leaves.
– Secure the fenugreek leaves and the mint leaves. Neglect the stems.
– Slit the green chillies and blend the curd or plain yogurt.
– Soak the basmati rice 30 mins before you contribute to the boiling water.

Process:.

– Heat oil in a pan and include the entire spices.
– Provide a stir and include the sliced onions. Fry on medium heat for around 7-8 minutes till light brown in colour.
– Now include the marinaded mutton and mix and burn on high heat for around 5 minutes.
– Continue to cook on medium heat for another 4-5 minutes till the raw smell is gone and mutton is little browned.
– Now add the sliced up tomatoes and prepare on medium heat for around 2 minutes.
– Next include the fenugreek leaves, mint and coriander leaves, 1/2 tsp garam masala powder and mix well.
– Cover and prepare on low heat for around 10 minutes till the tomato is pulpy.
– Now switch off heat and add the whisked curd/plain yogurt.
– Mix and cook on low heat for 2-3 mins till oil separates.
– Include 100-150 ml water, mix and after that cover & prepare on low heat for 20 mins.
– Check whether mutton is almost cooked (around 80% done).
– Now include 900 ml water and enable it to come to boil.
– Now add 1.25 tsp salt, 1/2 tsp garam masala powder, sliced coriander leaves, mint leaves, slit green chillies & 1 tsp shah jeera and blend well.
– Once the water is boiling add the rice and mix well.
– Cook on medium heat for 5 mins mix and then lower heat to low. Cover & cook on low heat for 5 mins and then eliminate the cover.
– Give a mix gently and after that continue to cover & prepare on low heat for another 5 minutes.
– Turn off heat and enable to rest for 30 minutes before opening the lid and serving.

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