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.
INGREDIENTS:
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
Method:
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.
Bangladeshi Chicken Tehari
Reviewed by Saurav2019
on
April 04, 2019
Rating:

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