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Chicken Tahri

Course Main
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Rafeeda


  • 2 1/2 cups basmati rice washed and drained
  • 1 kg chicken cut into medium pieces and washed
  • 1 tbsp ghee
  • 1/4 cup oil
  • 2 bay leaf
  • 3 pcs cinnamon
  • 6 cloves
  • 8 peppercorn
  • 3 cardamom
  • 1 large onion sliced
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala powder
  • 2 tsp salt
  • 4 medium tomatoes chopped
  • 4 green chillies slit
  • 4 tbsp chopped coriander leaves
  • 2 1/2 cups water


  • Heat ghee and oil in the pressure cooker. Add the whole masalas and fry till a nice aroma comes.
  • Add the onion and saute till almost brown.
  • Add the ginger and garlic pastes and cook till the raw smell is gone.
  • Add in the masala powders and salt and saute for a couple of hours.
  • Now add the tomatoes and cook till the tomatoes are mushy.
  • At this stage add in the chicken. Cook the chicken till stock starts coming out of it.
  • Slit the chillies, add the coriander leaves and give it a mix.
  • Now add the rice and the water, close the lid of the cooker.
  • Cook on high flame for one whistle, reduce the flame and leave for around 10 minutes.
  • Switch off the flame and allow the pressure to go by itself.
  • Fluff up the rice before serving. Serve warm with some raita!


If cooking in an open pan, add around 1.5 cups of water for 1 cup of rice. I added only 1 cup of water for pressure cooking, as the stock from the chicken and the liquids from the tomato compensated for the lack of water and cooked the rice perfect.