Mutton Tahari
Mutton Tahari is the perfect one-pot wonder that blends fragrant rice with succulent mutton, spiced to perfection. Whether you’re looking for a comforting meal or something special for a family gathering, Mutton Tahari has got you covered. Today, I’m sharing my tried-and-true recipe that’s easy to follow and guarantees restaurant-quality results at home!
What is Mutton Tahari?
Mutton Tahari is a classic rice dish with roots in Indian and Mughlai cuisine. Often compared to Mutton Biryani, it’s a simpler, more rustic version. While Biryani involves layering and intricate cooking techniques, Tahari is more straightforward—yet it delivers the same delicious flavors in every bite. Think of it as a quick fix for biryani cravings, with less effort but all the satisfaction.
Why You’ll Love This Recipe
- Easy to make: No complicated layering like biryani.
- Packed with flavor: Each bite is infused with a blend of aromatic spices.
- Perfect for gatherings: It’s a showstopper at family dinners or festive occasions.
- Versatile: Swap mutton for chicken or vegetables to suit your taste!
Ingredients You’ll Need
Lamb meat/mutton: For this recipe, lamb meat works great since it has more flavor than beef; go for lamb with bones.
Dry spices: We have a blend of warm and flavorful spices available in almost every kitchen.
Basmati rice: Long-grain basmati rice comes out fluffy and absorbs a lot of flavor from the meat and spices.
Whole spices: There are a few whole spices that will not come in the way while you are enjoying this meal.
Step by Step Instructions for Mutton Tahari
Step 1
Fry the whole spices and onions in the ghee; add the meat when the onion is brown.
Step 2
Cook the meat for a few minutes, then add the green chili, garlic, ginger, and spices.
Step 3
Add the tomatoes and later remove their skin using a kitchen tong or fork; mix the meat with the tomatoes and cook until the ghee separates.
Step 4
Add the dry spices and mix well, then boil water to cook the meat until tender.
Step 5
Add the coriander leaves and mix, then add more boiling water. When the mixture comes to a boil, add the drained rice.
Step 6
Cook the mixture while covered on low heat for 18 minutes. Uncover and fluff the rice.
Pro Tips for Perfect Mutton Tahari
- Use mutton with bones: Bones add more flavor to any dish, so make sure the mutton pieces have some bones.
- Use basmati rice: Long-grain basmati rice gives the best texture and fragrance to the dish.
- Adjust spice levels: Add more chilies or adjust the garam masala if you like your Tahari spicier.
- Rest before serving: Letting the Tahari rest after cooking helps the flavors meld beautifully.
Serving Suggestions
Serve your delicious Mutton Tahari hot with:
- A side of cucumber raita to cool down the spices.
- Freshly sliced onions with a squeeze of lime.
- Chopped tomatoes and cucumbers salad for extra freshness.
FAQs
Yes! Pressure cooking the mutton cuts down cooking time significantly. Cook for about 6-7 whistles, then proceed with adding it to the rice.
Absolutely! Replace the mutton with vegetables like potatoes, peas, and carrots, and cook as directed.
Store any leftover Mutton Tahari in an airtight container in the fridge for up to 3 days. Reheat the tahari in the microwave or on the stovetop.
Why You Should Make Tahari
Mutton Tahari is a must-try recipe for anyone who loves rich, flavorful rice dishes. It’s simpler than biryani but just as satisfying, making it perfect for both beginners and seasoned cooks. Whether you’re making it for a special occasion or a cozy family meal, this authentic Mutton Tahari recipe will leave everyone asking for seconds!
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⭐PLEASE RATE AND REVIEW
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Mutton Tahari Recipe
Ingredients
- 500 grams of mutton with bones
- 3 tablespoon ghee
- 1 large tomato or 2 medium cut in quarters and deseeded
- 1 large onion finely chopped
- 6 garlic cloves minced
- 1 ½ inch ginger minced
- 2 whole green chilies
- 1 tablespoon chopped coriander leaves
Dry Spices
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 ½ teaspoon salt or to taste
- 1 ½ teaspoon curry powder
- ½ teaspoon turmeric powder
Whole Spices
- 7 whole black peppercorns
- 4 whole cloves
- 2 black cardamoms
- 4 green cardamoms
- 3 small bay leaves
- 1 star anise
For the Rice
- 1 ¼ cup basmati long grain rice washed and then soaked for 20 minutes
Instructions
- In a large pan, add the ghee, and when it’s hot, add the whole spices and cook for a minute on medium-low heat.
- Add the chopped onion until light brown, then add the meat and cook until its water evaporates, and you see light brown patches.
- To the meat, add green chili, minced ginger, and garlic. Cook on medium-low heat for a minute.
- Add to the tomatoes and cover the pan. Let it cook for a minute on medium-low heat, and then remove the tomato skin with kitchen tongs or a fork.
- Stir the mixture until the tomato dissolves and the oil separates and comes to the surface.
- Now add the dry spices and keep mixing and stirring for a minute on low heat to prevent the spices from burning.
- Pour one and a half cups boiling water and let the meat cook on medium heat until tender. Stir occasionally to prevent it from sticking to the bottom of the pot.
- Add the coriander leaves and mix for a few seconds.
- Pour 2 and a half cups of boiling water into the meat and season with salt; when it comes to a boil, add the previously washed and soaked rice after draining it.
- Cover the pan tightly and let it cook on the lowest heat for 17 to 18 minutes. Uncover and fluff the rice.
- Serve hot with salad or yogurt.
Video
Notes
- Use mutton with bones for more flavor.
- After washing the rice, you have to soak it for at least 20 minutes before using it in the recipe to help it cook evenly and come out fluffy.
- Follow the recipe as is and control the heat as mentioned, high heat can burn the spices and make the dish bitter.
