With its burst of flavors and the Mustard aroma being given off, we always have a craving appetite for a Chicken Tehari feast!
Chicken Ingredients:
Chicken 5 pcs
Cooking oil 1/4 cup
Mustard oil 1/4 cup
Bay leaves 2 leaves, Cardamom 4, Cinnamon 4 sticks, Cloves 4
Onion sliced 1 cup
Garlic paste 1 tbsp
Ginger paste 2 tbsp
Salt to taste
Hot water 1 cup
Plain yogurt 1/4 cup
Sugar 1 tsp
Nutmeg and Mace 1/4 tsp
Prunes 5 pcs
Rice Ingredients:
Cooking oil 1/8 cup
Mustard oil 1/4 cup
Onion chopped 1 cup
White basmati rice 3 cup
Hot water 3 cup
Green chili sliced 6 pcs
Preparation:
Wash and soak basmati rice in a bowl for at least 1hr before cooking. Drain the water and keep it aside.
Directions:
In a heated pan, add cooking oil and mustard oil, add bay leaves, cardamom, cloves, cinnamon, and onion. Sauté until onions are translucent. Add chicken pieces, garlic, ginger paste, and salt to taste. Saute chicken at high heat, add yogurt mix ( yogurt + sugar), nutmeg, mace, and prunes. Continue to sauté for 10 mins at high heat. Add 1 cup of hot water to cook the chicken under a closed lid. Cook for 10 mins at high heat, occasionally stirring in between. The chicken will have gravy that will be mixed with rice.
In another pan, add mustard oil, cooking oil, and chopped onions. Saute onions until they are translucent. Add soaked basmati rice, hot water, and salt to taste. Close the lid and cook rice until it's half done at high heat. Add chicken mix into the pan with rice and mix them all together. Add green chili and cook tehari further under low heat and closed lid. Cook for 20 mins at dome (dome is a process to cook at very low heat and closed lid. This process can also be substituted for baking in the oven).
Serve hot, enjoy!