Mutton Tahari (UP-Style Spiced Rice with Mutton)

Ingredients

• 1.5 kg Mutton (bone-in, curry cut) (Preferably shoulder or leg pieces for tenderness)
• 4 large Onions (Thinly sliced)
• 6-8 pieces Green chilies (Adjust to taste, crushed)
• 2 inch piece Ginger (Crushed)
• 10 cloves Garlic (Crushed)
• 6 tablespoons Clarified butter (ghee) (Generous amount for flavor)
• 1 cup Plain yogurt (curd) (Whisked, full-fat preferred)
• 2 teaspoons Salt (To taste)
• 2 teaspoons Degi red chili powder (For color and mild heat)
• 2 teaspoons Turmeric powder (Generous amount)
• 1 2-inch piece Cinnamon stick
• 2 pieces Bay leaf
• 2 pods Black cardamom
• 4 pods Green cardamom
• 5 pieces Cloves
• 3 cups Water (For cooking mutton)
• 2 large Tomatoes (Cut into 8 pieces each)
• 2 small Tomatoes (Cut into 4 pieces each)
• 2 large Potatoes (Cut into large chunks)
• 2 cups Basmati rice (Soaked 30 minutes, drained)

Instructions

1. Soak the Rice

   Rinse the basmati rice in cold water until the water runs clear. Soak the rice in plenty of water for 30 minutes. Drain and set aside.

   Time: PT5M

2. Prep the Vegetables and Aromatics

   Thinly slice the onions. Crush the green chilies, ginger, and garlic together using a mortar and pestle or food processor. Cut large tomatoes into 8 pieces each, small tomatoes into 4 pieces each. Cut potatoes into large chunks.

   Time: PT15M

3. Brown the Onions

   Heat the clarified butter (ghee) in a large heavy-bottomed pot over medium heat. Add the sliced onions and sauté, stirring frequently, until they turn a light brown (coffee color). Do not let them get too dark.

   Time: PT12M

   Temperature: Medium heat

4. Add Mutton and Aromatics

   Add the mutton pieces to the pot with browned onions. Add the crushed green chilies, ginger, and garlic. Stir well and cook for 5 minutes to let the aromatics blend with the meat.

   Time: PT5M

   Temperature: Medium-high heat

5. Add Yogurt and Spices

   Add the whisked yogurt to the pot. Stir continuously to prevent curdling. Add salt, degi red chili powder, and turmeric powder. Mix well.

   Time: PT5M

   Temperature: Medium heat

6. Add Whole Spices

   Add cinnamon stick, bay leaves, black cardamom, green cardamom, and cloves. Stir to combine.

   Time: PT2M

7. Cook Down the Yogurt

   Continue cooking the mixture, stirring frequently, until the yogurt is fully cooked and oil begins to separate at the edges.

   Time: PT10M

   Temperature: Medium heat

8. Add Water and Simmer Mutton

   Add 3 cups of water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer until the mutton is tender (about 40 minutes).

   Time: PT40M

   Temperature: Low heat

9. Add Tomatoes and Potatoes

   Add the chopped tomatoes and potatoes to the pot. Stir gently. Simmer uncovered for 8 minutes until tomatoes soften and potatoes start to cook.

   Time: PT8M

   Temperature: Medium heat

10. Add Soaked Rice and Final Simmer

    Gently fold in the soaked and drained rice. Add more water if needed to just cover the rice and meat. Taste and adjust salt. Cover and cook on low heat until rice is cooked and liquid is absorbed (about 20 minutes).

    Time: PT20M

    Temperature: Low heat

11. Rest and Serve

    Turn off the heat and let the tahari rest, covered, for 10 minutes before serving. Fluff gently with a fork.

    Time: PT10M

Nutrition Facts

Calories

650

Protein

32g

Carbohydrates

62g

Fat

30g

Fiber

4g

Ingredient Substitutions

• Instead of Mutton (bone-in, curry cut): Goat meat, Chicken (reduce cook time)
• Instead of Onions: Shallots
• Instead of Green chilies: Serrano peppers, Jalapeños
• Instead of Ginger: Ginger paste
• Instead of Garlic: Garlic paste
• Instead of Clarified butter (ghee): Vegetable oil, Butter
• Instead of Plain yogurt (curd): Greek yogurt (thinned), Sour cream (not traditional)
• Instead of Degi red chili powder: Kashmiri chili powder, Paprika
• Instead of Basmati rice: Any long-grain rice

Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Knife
• Cutting board
• Wooden spoon or spatula
• Bowl (for soaking rice)
• Mortar and pestle (optional)
• Measuring cups and spoons

Critical Steps — Do Not Skip

• Brown the onions to a light coffee color without burning.
• Cook yogurt thoroughly until oil separates to prevent curdling.
• Simmer mutton until tender before adding rice.
• Do not over-stir after adding rice to keep grains intact.

Chef Tips from the Video

• Use bone-in mutton for maximum flavor.
• For a Muzaffarnagar twist, add a spoonful of North Indian mango pickle with the spices.
• Serve with garlic chutney (blend garlic and soaked red chilies) and plain yogurt on the side.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portions for up to 2 months. Thaw and reheat gently.

Room temperature: Safe for up to 2 hours; refrigerate promptly.

Make-Ahead Tips

• You can cook the mutton and gravy a day ahead; add rice and finish cooking before serving.
• Soak rice up to 2 hours ahead for best texture.