Tahari mutton is a traditional easy biryani recipe. Enjoy the delicious mutton tahari recipe with a different veggie flavour. Mutton biryani in a simple step-by-step procedure. Pressure-cooking mutton along with veggies, rice and finally dum process enhances the taste of biryani.
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I have tried some different with a veggie twist. Prepare the tahari mutton recipe in simple steps. The first step is to cook the chicken, fried onions, green chillies, ginger and garlic paste, tomatoes, spice powders, mutton pieces, salt, and water and cook for 3 whistles.
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The second step is to prepare biryani. Fry all the dry spices, and veggies, add cooked mutton, boil water, add the soaked rice, and lemon juice mix well and dum for 15 minutes. The delicious Tahari mutton recipe is ready. Take into the serving plate and serve.
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Tahari mutton video:
Recipe card for mutton tahari:
The delicious mutton tahari mixed with all the dry spices, cashew nuts, special veggies, cooked mutton pieces and finally cook the rice. The mouthwatering spicy mutton tahari with veggie flavour.
- mutton - 400g
- ghee - 1 spoon
- oil - 3 spoons
- chopped onion - 1
- slit green chillies - 2
- ginger and garlic paste - 2 spoons
- diced tomatoes - 2
- turmeric powder - 1/4 spoon
- red chilli powder - 1 spoon
- garam masala powder - 1/2 spoon
- salt - 1 spoon
- water - 3/4 glass
- basmati rice - 3 cups(400g)
- ghee - 1 spoon
- oil - 6 spoons
- ginger and garlic paste - 1 1/4 spoon
- diced tomatoes - 2
- salt - as required(2 spoons)
- curd - 3 spoons
- mint leaves - 1/4 cup
- chopped coriander leaves - 1/4 cup
- water - 5 cups
- lemon juice - 3 spoons
- cashew nuts - 1/4 cup
- bay leaves - 2
- star anise - 1
- shah jeera - 1/2 spoon
- cumin seeds(jeera) - 1/4 spoon
- cardamom - 2
- black cardamom - 1
- cloves - 10
- cinnamon - 1 stick
- carrot - 1
- potato - 2
- french beans - 11
- fenugreek leaves(methi) - a handful
- fried cashew nuts - 6
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Heat a pan over the medium flame add ghee and oil.
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Add chopped onions and slit green chillies.
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Fry till the onions turn the golden colour.
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Add ginger and garlic paste mix well.
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Fry till the raw smell disappears.
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Add tomato slices mix well. Fry till the tomatoes turn mushy.
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Add salt, turmeric, red chilli and garam masala powders.
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Mix well all the spices and fry for a minute.
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Add cleaned mutton pieces mix well.
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Roast for a minute until the mutton pieces absorb the spices.
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Pour 3/4 glass of water mix well.
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Close the lid and pressure cook for 3 whistles.
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Carefully open the lid. If there is any water in the mutton pieces dry it.
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The 3/4 of mutton is done. Set aside.
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Firstly, wash and soak the basmati rice for 30 minutes.
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Heat a pan over a medium flame add ghee and oil.
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Add cashew nuts and all other dry spices.
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Mix well and fry till the cashew nuts turn the golden colour.
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Add 2 diced onions and 4 slit green chillies.
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Fry until the onions turn slightly golden brown.
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Add ginger and garlic paste mix well.
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Fry till the raw smell disappears.
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Cut the carrot and potato into four pieces and add to the pan.
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Add halved french beans mix well all the veggies.
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Fry all the veggies for a minute.
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Add tomato slices mix well.
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Add a spoon of salt. By adding salt the veggies will cook fast.
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Add a handful of fenugreek leaves(methi) mix well.
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Add 3 spoons of curd mix well.
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Fry till the 3/4 of veggies is done.
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Add the cooked mutton mixture mix all of them.
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Add mint leaves and chopped coriander leaves mix well.
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Pour water mix well. and boil it.
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Drain the rice and add to the pan and mix well.
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Add lemon juice mix well.
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Taste and adjust the salt at this stage.
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When 3/4 of rice is done. Now close the lid and dum for 15 minutes.
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Switch off the flame and leave it for 5 minutes.
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Mutton tahari is ready. Take into the serving plate.
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Garnish with fried cashew nuts.
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Serve with raita, stuffed brinjal curry, special bhaji recipe.
For spicy mutton biryani add red chilli powder while cooking mutton.
Cook until the 3/4 of mutton is done. According to the mutton pieces.
At least soak the rice when start to cooking mutton.
The entire colour of biryani depends on frying the onions.
Adding veggies is optional. Just for good taste.
We can add curd while pressure cooking mutton pieces.
Step-by-step procedure for mutton tahari:
Cooking mutton:
Heat a pan over medium flame and add ghee and oil.
Add chopped onions and slit green chillies.
Fry till the onions turn a golden colour.
Add ginger and garlic paste and mix well.
Fry till the raw smell disappears.
Add tomato slices and mix well.
Fry till the tomatoes turn mushy.
Add salt, turmeric, red chilli and garam masala powders. For spicy mutton biryani, I have added red chilli powder.
Mix well all the spices and fry for a minute.
Add cleaned mutton pieces and mix well.
Roast for a minute until the mutton pieces absorb the spices.
Pour 3/4 glass of water and mix well.
Close the lid and pressure cook for 3 whistles.
Cook until the 3/4 of the mutton is done. According to the mutton pieces. Carefully open the lid. If there is any water in the mutton pieces dry them.
The 3/4 of the mutton is done. Set aside.
Preparing mutton biryani:
Firstly, wash and soak the basmati rice for 30 minutes. At least soak the rice when start to cook mutton.
Heat a pan over medium flame and add ghee and oil.
Add all the dry spices, 11 cloves, 1 cinnamon, 2 cardamoms, 2 bay leaves, and 1 black cardamom. Add 1/4 cup of cashew nuts, 1-star anise, 1/2 spoon shah jeera, and 1/4 spoon of jeera.
Mix well and fry till the cashew nuts turn a golden colour. Add 2 diced onions and 4 slit green chillies.
Fry until the onions turn slightly golden brown. The entire colour of biryani depends on frying the onions.
Add ginger and garlic paste and mix well. Fry till the raw smell disappears.
Adding veggies:
Cut the carrot and potato into four pieces and add to the pan. Add halved french beans mix well all the veggies.
Mix well all the veggies. Adding veggies is optional. Just for good taste. Fry all the veggies for a minute
Add tomato slices and mix well. Add a spoonful of salt. By adding salt the veggies will cook fast.
Add a handful of fenugreek leaves(methi).
Mix well all of them.
Add 3 spoons of curd and mix well. We can add curd while pressure-cooking mutton pieces. Fry till the 3/4 of the veggies is done.
Add the cooked mutton mixture.
Stir well all of them.
Add mint leaves and chopped coriander leaves and mix well.
Pour 5 cups of water and mix well. For 1 cup of basmati rice measure 1 1/2 cups of water and 1/2 cup for veggies.
Adding rice:
Taste and adjust the salt at this stage. When the water begins to boil.
Drain the rice and add to the pan and mix well.
Add lemon juice and mix well.
When 3/4 of the rice is done.
Now close the lid and dum for 15 minutes.
Switch off the flame and leave it for 5 minutes. Open the lid and take it into a serving plate.
Garnish:
Garnish with fried cashew nuts. Serve with raita, stuffed brinjal curry, special bhaji recipe.
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