Chicken Tehari

Tehari is a fragrant one-pot dish that brings together rice and meat in a delicious blend of spices. During the Puja holidays, when family and friends gather at home, this hearty preparation is both convenient to make and wonderfully satisfying. With flavourful chicken, aromatic basmati rice, and tender pieces of potato, Chicken Tehari makes a perfect centrepiece for a festive lunch shared over lively adda.

Ingredients

• 2 cups basmati rice

• 500 g chicken

• 2 potatoes, cut into large pieces

• 2 onions, thinly sliced

• ½ cup yogurt

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 1 tsp Shalimar's Chef Spices Cumin Powder

• 1 tsp Shalimar's Chef Spices Coriander Powder

• 1 tsp Shalimar's Chef Spices Garam Masala Powder

• 2 pieces cinnamon

• 4 cardamoms

• 4 cloves

• 2 tbsp ghee

• 3 tbsp Shalimar's Sunflower Oil

• Salt, to taste

• Hot water, as required

  
  

Method

1. Marinate the chicken with yogurt, ginger paste, garlic paste, cumin powder, coriander powder, garam masala, and salt. Set aside for 30 minutes.

2. Wash the basmati rice thoroughly, soak it for 15–20 minutes, and drain.

3. Heat Shalimar's Sunflower Oil in a heavy-bottomed pot. Add the sliced onions and fry until golden brown.

4. Add the cinnamon, cardamoms, and cloves. Stir briefly until fragrant.

5. Add the marinated chicken and cook over medium heat, stirring occasionally, until the chicken is well coated with the masala.

6. Add the potato pieces and sauté for a few minutes. Then add the drained rice and gently mix, taking care not to break the grains.

7. Pour in enough hot water to cook both the rice and chicken. Adjust the salt if needed.

8. Cover and cook over low heat until the chicken and potatoes are tender and the rice has absorbed the liquid.

9. Drizzle the ghee over the tehari, sprinkle with a little extra Shalimar's Chef Spices Garam Masala Powder, and cover again. Let it rest on low heat for a few minutes.

10. Gently fluff the rice and serve hot as part of a festive Puja lunch.