Tahari mutton is a traditional easy biryani recipe. Enjoy the delicious mutton tahari recipe with a different veggies flavour. Mutton biryani in a simple step by step procedure. Cook the mutton in a pressure cooker, cooking rice and dum all of them. Serve tahari with the combination of Stuffed Brinjal Curry or with Special bhaji recipe

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I have tried some different with a veggie twist. To prepare tahari mutton recipe in simple steps. The first step is to cook the chicken, fry onions, green chillies, ginger and garlic paste, tomatoes, spice powders, mutton pieces, salt, water and cook for 3 whistles.

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The second step is to prepare biryani. Fry all the dry spices, veggies, add cooked mutton, boil water, add the soaked rice, lemon juice mix well and dum for 15 minutes. The delicious tahari mutton recipe is ready. Take into the serving plate and serve with raita.

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Tahari mutton video:

 

Recipe card for mutton tahari:

tahari | mutton biryani | mutton tahari recipe with veggies | mutton pulao
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

The delicious mutton tahari mixed with all the dry spices, cashew nuts, special veggies, cooked mutton pieces and finally cook the rice. The mouthwatering spicy mutton tahari with veggie flavour.

Course: Main Course
Cuisine: Indian
Keyword: mutton biryani, mutton pulao recipe, mutton tahari recipe, mutton tahari recipe with veggies, tahari
Servings: 4
Ingredients
Ingredients for mutton tahari:
For cooking mutton:
  • mutton - 400g
  • ghee - 1 spoon
  • oil - 3 spoons
  • chopped onion - 1
  • slit green chillies - 2
  • ginger and garlic paste - 2 spoons
  • diced tomatoes - 2
  • turmeric powder - 1/4 spoon
  • red chilli powder - 1 spoon
  • garam masala powder - 1/2 spoon
  • salt - 1 spoon
  • water - 3/4 glass
For biryani:
  • basmati rice - 3 cups(400g)
  • ghee - 1 spoon
  • oil - 6 spoons
  • ginger and garlic paste - 1 1/4 spoon
  • diced tomatoes - 2
  • salt - as required(2 spoons)
  • curd - 3 spoons
  • mint leaves - 1/4 cup
  • chopped coriander leaves - 1/4 cup
  • water - 5 cups
  • lemon juice - 3 spoons
Dry spices:
  • cashew nuts - 1/4 cup
  • bay leaves - 2
  • star anise - 1
  • shah jeera - 1/2 spoon
  • cumin seeds(jeera) - 1/4 spoon
  • cardamom - 2
  • black cardamom - 1
  • cloves - 10
  • cinnamon - 1 stick
Special veggies:
  • carrot - 1
  • potato - 2
  • french beans - 11
  • fenugreek leaves(methi) - a handful
Garnish:
  • fried cashew nuts - 6
Instructions
Procedure for mutton tahari recipe:
Cooking mutton:
  1. Heat a pan over the medium flame add ghee and oil.

  2. Add chopped onions and slit green chillies.

  3. Fry till the onions turn the golden colour.

  4. Add ginger and garlic paste mix well.

  5. Fry till the raw smell disappears.

  6. Add tomato slices mix well. Fry till the tomatoes turn mushy.

  7. Add salt, turmeric, red chilli and garam masala powders.

  8. Mix well all the spices and fry for a minute.

  9. Add cleaned mutton pieces mix well.

  10. Roast for a minute until the mutton pieces absorb the spices.

  11. Pour 3/4 glass of water mix well.

  12. Close the lid and pressure cook for 3 whistles.

  13. Carefully open the lid. If there is any water in the mutton pieces dry it.

  14. The 3/4 of mutton is done. Set aside.

Preparing mutton biryani:
  1. Firstly, wash and soak the basmati rice for 30 minutes.

  2. Heat a pan over a medium flame add ghee and oil.

  3. Add cashew nuts and all other dry spices. 

  4. Mix well and fry till the cashew nuts turn the golden colour.

  5. Add 2 diced onions and 4 slit green chillies.

  6. Fry until the onions turn slightly golden brown.

  7. Add ginger and garlic paste mix well.

  8. Fry till the raw smell disappears.

Adding veggies:
  1. Cut the carrot and potato into four pieces and add to the pan.

  2. Add halved french beans mix well all the veggies.

  3. Fry all the veggies for a minute.

  4. Add tomato slices mix well.

  5. Add a spoon of salt. By adding salt the veggies will cook fast.

  6. Add a handful of fenugreek leaves(methi) mix well.

  7. Add 3 spoons of curd mix well.

  8. Fry till the 3/4 of veggies is done.

  9. Add the cooked mutton mixture mix all of them.

  10. Add mint leaves and chopped coriander leaves mix well.

  11. Pour water mix well. and boil it.

Add rice to the mixture:
  1. Drain the rice and add to the pan and mix well.

  2. Add lemon juice mix well.

  3. Taste and adjust the salt at this stage.

  4. When 3/4 of rice is done. Now close the lid and dum for 15 minutes.

  5. Switch off the flame and leave it for 5 minutes.

  6. Mutton tahari is ready. Take into the serving plate.

Garnish:
  1. Garnish with fried cashew nuts.

  2. Serve with raita, stuffed brinjal curry, special bhaji recipe.

Recipe Notes

For spicy mutton biryani add red chilli powder while cooking mutton. 

Cook until the 3/4 of mutton is done. According to the mutton pieces.

At least soak the rice when start to cooking mutton.

The entire colour of biryani depends on frying the onions.

Adding veggies is optional. Just for good taste.

We can add curd while pressure cooking mutton pieces.

Step by step procedure for mutton tahari:

Cooking mutton:

Heat a pan over a medium flame add ghee and oil.

Add chopped onions and slit green chillies.

Fry till the onions turn the golden colour.

Add ginger and garlic paste mix well.

Fry till the raw smell disappears.

Add tomato slices mix well.

Fry till the tomatoes turn mushy.

Add salt, turmeric, red chilli and garam masala powders. For spicy mutton biryani, I have added red chilli powder.

Mix well all the spices and fry for a minute.

Add cleaned mutton pieces mix well.

Roast for a minute until the mutton pieces absorb the spices.

Pour 3/4 glass of water mix well.

Close the lid and pressure cook for 3 whistles.

Cook until the 3/4 of mutton is done. According to the mutton pieces. Carefully open the lid. If there is any water in the mutton pieces dry it.

The 3/4 of mutton is done. Set aside.

Preparing mutton biryani: 

Firstly, wash and soak the basmati rice for 30 minutes. At least soak the rice when start to cooking mutton.

Heat a pan over a medium flame add ghee and oil.

Add all the dry spices, 11 cloves, 1 cinnamon, 2 cardamoms, 2 bay leaves, 1 black cardamom. Add 1/4 cup of cashew nuts, 1-star anise, 1/2 spoon shah jeera, 1/4 spoon of jeera.

Mix well and fry till the cashew nuts turn the golden colour. Add 2 diced onions and 4 slit green chillies.

Fry until the onions turn slightly golden brown. The entire colour of biryani depends on frying the onions.

 

Add ginger and garlic paste mix well.

Fry till the raw smell disappears.

Adding veggies:

Cut the carrot and potato into four pieces and add to the pan. Add halved french beans mix well all the veggies.

Mix well all the veggies. Adding veggies is optional. Just for good taste. Fry all the veggies for a minute

Add tomato slices mix well. Add a spoon of salt. By adding salt the veggies will cook fast.

Add a handful of fenugreek leaves(methi).

Mix well all of them.

Add 3 spoons of curd mix well. We can add curd while pressure cooking mutton pieces. Fry till the 3/4 of veggies is done.

Add the cooked mutton mixture.

Stir well all of them.

Add mint leaves and chopped coriander leaves mix well.

Pour 5 cups of water mix well. For 1 cup of basmati rice measure 1 1/2 cup of water ans 1/2 cup for veggies.

Adding rice:

Taste and adjust the salt at this stage. When the water begins to boil.

Drain the rice and add to the pan and mix well.

Add lemon juice mix well.

When 3/4 of rice is done.

Now close the lid and dum for 15 minutes.

Switch off the flame and leave it for 5 minutes. Open the lid take into a serving plate.

Garnish:

Garnish with fried cashew nuts. Serve with raita, stuffed brinjal curry, special bhaji recipe.

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