Bangladeshi Chicken Tehari
This post is somewhat terribly getting ready to my heart. I like Bangladeshi cookery and that I usually carry on attempting such a large amount of recipes in my room. I assume it's to try to with my roots, although long forgotten. nowadays I'm sharing this direction of Bangladeshi Tahari created in recent Dhaka vogue, or “Puran Dhakar Tehari” because it is named. I even have had Tehari a protracted time back and that I such a lot needed to form it myself. I searched the web high and low and located this stunning direction that took ME down the memory lanes.
Tahari or Tahri has its origin in the Asian nation. It belongs to the Awadhi cookery and is typically feeder with a stark yellow colored rice. however in Bangladesh|Asian country|Asian nation} and Pakistan, it's usually created with meat to relinquish additional flavor and aroma to the rice. it's somewhat appreciated Biryani, however terribly totally different. Bangladeshi Tehari is ready with mustard oil and not abundant of spices, which supplies this dish a really distinctive aroma.
For Cooking The Chicken:
Chicken – 500 gms
Onion sliced – 1 medium sized
Garlic paste – 1 tbsp
Ginger paste – 1 tbsp
Black pepper powder – ½ tsp
Nutmeg powder – ¼ tsp
Mace powder – ¼ tsp
Nicely whisked curd – 2 tbsp
Whole spices for tempering: cinnamon, cloves, black cardamom, green cardamom, bay leaves
Salt, mustard oil
FOR COOKING THE RICE:
Pulao rice /Basmati rice/Kali jeera rice/Gobindo bhog rice – 3 cups
Chopped onion – 1 medium sized
Garlic paste – ½ Tsp
Ginger paste – ½ Tsp
Milk – 1 cup
Water – 5 cups
Green chilies – 4 to 5 or according to your taste
Keora water and rose water – 1 Tsp (optional)
Salt, Mustard oil
Start with washing and soaking the rice for 30 minutes.
Cook the chicken first.
Take a pan and add ¼ cup of mustard oil and let it get heated.
Add whole spices for tempering (cinnamon, cloves, black cardamom, green cardamom, bay leaves)
After a minute, add the sliced onion. Sauté the onion till it turns golden brown in color.
Now add the ginger and garlic paste and cook until the raw smell goes away.
Add the chicken along with salt to taste and a dash of black pepper powder.
Stir and cook the chicken over a high flame for 3-4 minutes. Doing this will the seal the juices and keep the chicken juicy and moist.
When the chicken turns a bit whitish, add the nutmeg powder and mace powder.
Add the curd/yogurt too, and make sure it is nicely whisked.
Cook over a low flame until oil separates.
Now add half a cup of warm water and let the chicken get cooked completely. Cover and cook.
In the meantime, take another vessel, a deep bottom one and add ¼ cup of mustard oil.
When the oil is sufficiently heated, add the chopped onion and fry till it turns translucent.
Add the ginger and garlic paste and cook further till the raw smell goes away.
Now add the washed and soaked rice and fry it until the rice turns opaque and glossy.
To cook the rice, add water double the quantity of rice taken. So, for 3 cups of rice, we need 6 cups of water. In this case, I have used 5 cups of water and 1 cup of milk.
Add salt and bring it to a boil.
When it starts boiling, add the cooked chicken along with the gravy and give a gentle mix.
Add the green chilies and the rose water and keora water. This is entirely optional and doesn’t affect the taste if skipped.
Now cover and let it simmer over a very low flame for 15-20 minutes. This way the rice will get cooked and the aroma of green chilies rose water, keora water will infuse into the rice and chicken.
The water should have completely dried by then. Fluff up the rice gently with a spoon.
Serve Bangladeshi chicken Tehari with raita or salad.