Tharikhana
Ingredients
- Meat ยผ kg
- Rice 2 cups (washed and soaked)
- Water 4 cups of water, i.e. for two cups of rice double the quantity of water
- Onion 1 (sliced)
- Cardamom 2
- Cinnamon 2 sticks
- Cloves 3
- Ginger garlic paste 2 tsp
- Bay leaves 2 leaves (Tej patha)
- Pudina 1 bundle
- Kothmir 1 bundle
- Green chillies 2-3
- Tomatoes 3-4
- Coconut powder 2 Tbs (Ground smoothly)
- Dhania powder 1 Tbs
- Chillie powder ยฝ tsp
- Turmeric powder ยผ tsp
- Ghee 1 Tbsp
- Oil 2 Tbsp
- Salt to taste
Instructions
- This recipe is cooked in the pressure cooker. It can be cooked in an open vessel as well, however, the meat should be cooked till 3/4th done.
- Heat the oil and ghee in the pressure cooker/vessel and add the bay leaves and spices.
- Add the sliced onions and let it fry till golden brown.
- Add ginger garlic paste and let it fry well. Do not burn. At this stage reduce the flame.
- Add the coconut and dhania powder, turmeric and chillie powder. Let it fry for some time.
- Add the green chillies, kothmir, pudina and finally the chopped tomatoes. Let it fry well till the tomatoes are pulpy.
- Now add the meat and let it fry for a minute to soak in the flavours of the ingredients
Then add 2 cups of water and let it pressure cook for 5-6 whistles in the pressure cooker. - Add the remaining 2 cups of water and bring to boil.
- Then drain out the water from the soaked rice and add the rice to the boiled water.
- Let the pressure cooker give 2-3 whistles and remove from fire.
- If cooking in the vessel, then let it cook like normal rice.
- Do not leave the steam from the cooker immediately.
Notes
A very good accompaniment for this rice dish is dhal with brinjals or curd with chopped onions, coriander, green chillies and tomatoes also taste good.
