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Introduction:
Rice and mutton dishes have always been a special part of indian homes and festive tables. Every region has its own unique style of combining rise and meat and one such famous rustic dish from gulbarga now known as Kalaburgi in Karnataka is mutton tahari. This dish is healthy and comforting with a homely taste. Its texture and flavor are different from biryani, yet richer and more flavorful than plain pulao. If biryani is called a royal dish, tahari can be family weekends, gatherings or festive meals. Unlike biryani, tahari is not too heavy but still of taste. It is a great option for those who want to enjoy the essence of rice and meat in a lighter version. The best part is that making tahari is simple that biryani, yet the result is equally delicious.
Ingredients:
• Mutton and rice
• 500 grams bone in mutton
• 2 cups basmati rice (soaked 30 minute)
• 3 cups water (adjust as needed)
Spices and flavoring
• 2 tablespoons oil or ghee
• 2 medium onions sliced
• 2 teaspoon ginger garlic paste
• 1/2 cup curd (yogurt)
• 2 tomatoes sliced
• 2 to 3 green chilli slit
• 1/2 teaspoon turmeric powder
• 1.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• salt to taste
• A pinch of food color
Whole spices
• 1 bay leaf
• 2 to 3 cloves
• 1 inch cinnamon stick
• 1 teaspoon shazeera (black cumin)
• Garnish
• Fresh coriander and mint leaves
Instructions:
Tempering the spices:
Heat a heavy bottomed pan or pressure cooker. Add oil or ghee, then drop in bay leaf, cloves, cinnamon stick and shajeera. Saute gently until the aroma releases. This step forms the base flavor of the dish.
Frying the onions:
Add the sliced onions and fry on medium flame until golden brown. Properly fried onions are crucial because they give color and depth of taste to the tahari.
Adding ginger garlic paste:
Stir in the ginger garlic paste and saute for about 2 minutes. This helps remove the raw smell and brings out a strong aroma.
Preparing the masala base:
Now add sliced tomatoes, beaten curd, slit green chilies and powdered spices turmeric, red chili, coriander. Mix well and cook until the oil separates from the masala. At this stage the mixture becomes thick and flavorful.
Cooking the mutton:
At the mutton pieces and for 8 to 10 minutes, coating them well with the masala. This insures that every bite of mutton absorbs of flavor.
Pressure cooking:
Pour in one cup of water, cover the cooker and pressure cook for 3 to 4 whistles or until the mutton becomes tender. If cooking in a handi, it will take more time to soften.
Adding the rice:
Once the mutton is cooked, add the soaked rice along with 2 cup of water. Adjust salt as needed. Cook on medium flame until most of the water in absorbed.
Dum cooking:
Lower the flame, cover the pot and let it steam for about 10 minutes. This step allows the rice and mutton to cook together, blending their flavors perfectly.
Tips
Always use mutton with bones, as the bones release natural juices that enrich the taste of the tahari.
Soak the rice for 30 minutes so that it becomes soft and fluffy, not sticky.
Before placing it on the dumplings, sprinkle some ghee and garam masala on top, this will give a wonderful aroma.
Add fried onions (birista) on top for a special Gulbarga style touch.
Don't overcook the rice - the texture of the tahari should be moist, but not sticky.
Serving it with raita or salad enhances the taste even more.
conclusion :
Gulbarga mutton tahari is a traditional and flavorful dish that brings together the strong taste of mutton and the aroma of spices. It's not as heavy as biryani, but it's no less so. The perfect combination of soft rice, tender meat, and spicy masala is a great choice for a weekend lunch or family dinner. Serve this piping hot Tahari and enjoy the true taste of gulbarga.
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