Tahari served with raita is a family delicacy and is enjoyed by all. The recipe only looks lengthy but you will definitely love the results.

  • Mutton - ½ kg cut into medium sized cubes.
  • Potatoes - 3-4 (cut in thick cubes and soak it in salt water to prevent blackening).
  • Tomato- 4 (cut in cubes)
  • Onion- 1 whole sliced
  • Fenugreek leaves (methi)- 1 whole bunch (Go for the larger stem one and not the small while roots one).
  • Curd– 4 heaped tbsp
  • Red chili powder- 5 full spoons
  • Turmeric powder- 1 tsp
  • Ginger Garlic paste- 2 tbsp
  • Green chilli paste- 3 tbsps(Home made and not off the shelf)
  • Garam Masala(All spices)- 1 tsp
  • Lemon juice
  • Coriander and Mint leaves
  • Oil- 1/2 cup or Ghee- 2 tbsp
  • Rice- 2 glasses.
  • Take mutton in a pressure cooker. Add two glasses of water. Now add in salt, red chili, turmeric powder, ginger and garlic paste, green chili paste, garam masala and 2 tbsp oil. Close the lid and let it cook for 2-3 whistles. Till the mutton is slightly tender and not whole tender.
  • Now add in tomatoes and again cover the lid for 1 whistle. Add water if you feel the contents are not freely stirring.
  • Now, add in potatoes. Again cover the lid for 1-2 short whistles. Potatoes take very little time to tenderize.
  • Now, add curd and let the contents cook without covering the lid for around 5-7 minutes. You can easily smell when curd is cooked.Keep the cooker aside.
  • Take the sliced onions and the washed rice now(drain the water).Take a cooking pot and pour ghee into it. Heat it slightly for 2 mins and now add the sliced onions. Saute for 3-4 mins and add in 2 tbsp of ginger garlic paste. Saute for a minute again and add in the washed rice after draining its water.
  • Saute this for another 2-3 mins. Add salt according to taste. It should be around 2 tbsp.
  • Now, add in the contents of the pressure cooker into rice and saute for 2 mins thoroughly till rice and the mutton gravy is completely mixed.
  • Now, add around 3 glasses of water. Chop fenugreek leaves and coriander and mint leaves roughly and drop in the pot. Add lemon juice too.
  • Let it cook on high flame till water dries out. Keep stirring frequently and try not to let the mixture stick to the bottom. Try tasting the salt and the tanginess of the lemon before you let the water dry completely and add in if u find anything less.
  • When very little amount of water is left, place a lid on the pot. Keep it on medium flame for 5-7 mins and then simmer the flame to very low for 8-10 mins. Serve hot with raita.
  • FOR RAITA: Take 2 tbsp curd;add in very little amount of water just enough to loosen it up. Add chopped onions, cucumber, grated carrot into it. A pinch of salt and 1/2 tsp black pepper into this. Add chopped coriander or parsley too. Mix well.