Chicken Tahri

Tahri is a one pot dish usually made with rice and vegetables or meat. In our household , tahri has been being prepared using vermicelli.

My beloved Nanijan (GrandMa) used to prepare this mouth watering and delicious Tahri.

In Tahri , succulent pieces of chicken marinated and cooked with fried onion , tomatoes, curds and masalas are layered with vermicelli.

For those who do not consume chicken, any vegetable of your choice and even paneer can be used.

Ingredients

Vermicelli : 3 cups/ 320 gms
Chicken : 500 gms ( with or without bone)
Onion : 1 medium size ( thinly sliced)
Tomato : 1 medium, chopped.
Curd : 1 tablespoon.
Ginger garlic paste : 2 teaspoon or 1/4th teaspoon finely chopped ginger, 1/4th teaspoon finely chopped garlic.
Red chili powder : 1/4th teaspoon
Green chilli : 1 or 2
Garam masala : 1 teaspoon or 3 green cardamom, 4 cloves, 1/2 inch cinnamon, 1/2 big cardamom, 2 to 3 strands of mace.
Salt(kosher) : 1 tablespoon or as per taste
Oil : 4 tablespoon
Coriander leaves :1/4th cup
Mint leaves : 1/4th cup
Shah zeera : 1 teaspoon
For garnishing : Capsicum and Carrot

Step by Step Instructions.

1.Marinate chicken with ginger garlic paste, salt and curds and keep for 15 minutes.

2. In a pressure cooker , heat oil, add shah zeera, when it splutters add onions.

3. Fry the onions till they turn brown.

4. Add chicken to the onions.

5. Saute on slow flame until it turns light brown.

6. Add water (enough to cover the chicken )

7. Pressure cook for 4 to 5 whistles. If you get tender chicken, don’t pressure cook, cover and cook on medium flame for 10 minutes or till the chicken becomes tender.

8. Once the chicken is tenderized, add tomatoes, green chilli , red chilli powder, mint and coriander leaves, and cook for 5 minutes.

9. Add garam masala and stir and cook for 3 minutes, now check taste and add salt and chilli powder accordingly.

10. Cook for few minutes until oil separates. Keep this aside.

11. Boil 8 to 10 cups of water in a pot along with 2 teaspoons of salt and 2 teaspoons of oil.

12. Add vermicelli to the pot of boiling water and cook until a la dente, (firm to the bite).

13. Strain the vermicelli in colander and run under cold water, keep aside.

14. In a pot put a layer of vermicelli.

15. Spread cooked chicken in a layer over the vermicelli.

16. Spread the remaining vermicelli on top.

17. Keep the pot on a flat tawa, cover the lid with a clean cotton cloth, keep weight on top, and keep on a medium flame for 3 minutes and on slow flame for 2 minutes, (this process is to put the pot on dum, so that the flavors of the chicken get incorporated well with the vermicelli).

18. Chicken Tahri is ready. Saute the capsicum rings in a few drops of oil, and garnish with capsicum, carrots and lemon rinds.

Print Recipe

5 from 1 vote

Chicken Tahri

Tahri is a one pot dish usually made with rice and vegetables or meat. In our household , tahri has been being prepared using vermicelli.My beloved Nanijan (GrandMa) used to prepare this mouth watering and delicious Tahri.In Tahri , succulent pieces of chicken marinated and cooked with fried onion , tomatoes, curds and masalas are layered with vermicelli.For those who do not consume chicken, any vegetable of your choice and even paneer can be used.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Course

Cuisine: Hyderabadi

Keyword: dum recipes, easy, eid, festival, healthy, muslim recipe, quick, vermicelli

Author: Afsar Azeez

Equipment

• Pressure cooker
• Large Pot
• Colander
• Flat Tava
• Clean cotton cloth

Ingredients

• Vermicelli : 3 cups/ 320 gms
• Chicken : 500 gms with or without bone
• Onion : 1 medium size thinly sliced
• Tomato : 1 medium chopped.
• Curd : 1 tablespoon.
• Ginger garlic paste : 2 teaspoon or 1/4th teaspoon finely chopped ginger 1/4th teaspoon finely chopped garlic.
• Red chili powder : 1/4th teaspoon
• Green chilli : 1 or 2
• Garam masala : 1 teaspoon or 3 green cardamom 4 cloves, 1/2 inch cinnamon, 1/2 big cardamom, 2 to 3 strands of mace.
• Salt kosher : 1 tablespoon or as per taste
• Oil : 4 tablespoon
• Coriander leaves :1/4th cup
• Mint leaves : 1/4th cup
• Shah zeera : 1 teaspoon

For garnishing : Capsicum and Carrot

Instructions

• Marinate chicken with ginger garlic paste, salt and curds and keep for 15 minutes.
• In a pressure cooker , heat oil, add shah zeera, when it splutters add onions.
• Fry the onions till they turn brown.
• Add chicken to the onions
• Saute on slow flame until it turns light brown.
• Add water (enough to cover the chicken )
• Pressure cook for 4 to 5 whistles. If you get tender chicken, don’t pressure cook, cover and cook on medium flame for 10 minutes or till the chicken becomes tender.
• Once the chicken is tenderized, add tomatoes, green chilli , red chilli powder, mint and coriander leaves, and cook for 5 minutes.
• Add garam masala and stir and cook for 3 minutes, now check taste and add salt and chilli powder accordingly.
• Cook for few minutes until oil separates. Keep this aside.
• Boil 8 to 10 cups of water in a pot along with 2 teaspoons of salt and 2 teaspoons of oil.
• Add vermicelli to the pot of boiling water and cook until a la dente, (should not be overcooked).
• Strain the vermicelli in colander and run under cold water, keep aside.
• In a pot put a layer of vermicelli.
• Spread cooked chicken in a layer over the vermicelli.
• Spread the remaining vermicelli on top.
• Keep the pot on a flat tawa, cover the lid with a clean cotton cloth, keep weight on top, and keep on a medium flame for 3 minutes and on slow flame for 2 minutes, (this process is to put the pot on dum, so that the flavors of the chicken get incorporated well with the vermicelli).
• Chicken Tahri is ready.
• Saute the capsicum rings in a few drops of oil, and garnish with capsicum, carrots and lemon rinds.

Notes

I have used medium sized vermicelli. Do not use fine vermicelli as it will form lumps.
I use Kosher salt for chicken and mutton recipes as it enhances the state.