Lucknow, the ‘City of Nawabs’, is renowned for its Mughlai cuisine and people from all over the country visit this city just to enjoy the flavourful grub here! Besides biryani and kebabs, one of the most popular dishes in the city is Keema Tahiri and we have found a recipe for this dish by Chef Mohsin Qureshi that you can try at home. So, put on your apron and scroll on!
Chef Mohsin Qureshi Shares Keema Tahiri Recipe
For the love of desi food, we urge you to plan a trip to Lucknow soon! Till then, we recommend trying out some of the popular dishes from the city like Tahiri at home! Tahiri is a dish that finds its ground somewhere in the middle of pulao and biryani. While it is a one-pot dish and is not layered like biryani, it is made with lots of whole and ground spices.
In Lucknow, the flavoursome Keema Tahiri is quite a crowd favourite! And to bring the same flavours to your kitchen, Chef Mohsin Qureshi shared a detailed recipe for the dish. He recommends trying this dish with lahsun chutney as it adds to the flavours of the Tahiri.
Also Read: Korma Lovers, Relish Flavourful Murgh Badami Korma; Chef Mohsin Qureshi Shares Recipe
Here’s How You Can Make This Famous Lucknow Dish At Home!
Now, if you’re tempted to try Lucknow’s famous Keema Tahiri at home, then scroll on and find Chef Mohsin Qureshi’s recipe.
Ingredients:
- 100g oil
- 150g onion
- 150g tomatoes
- 7-8 sliced green chillies
- 1 kg soaked rice
- 50 g ginger-garlic paste
- 500g Keema
- 3 Black cardamom
- 6 Green cardamom
- 6 Cloves
- 4 Mace
- 2 Bay leaves
- Salt
- Coriander powder
- Red chilli powder
- Khusbhu masala
Method:
1. In a kadhai, take 100g of oil.
2. Once it heats up, add 150g of chopped onions to it.
3. After the onions turn red, add the ginger-garlic paste to the kadhai along with 500g of fresh keema.
4. Cook it on medium heat till the meat becomes soft.
5. Then, add 3 pieces of black cardamom, 6 green cardamom, 6 cloves, 4 mace, and 2 bay leaves to the vessel.
6. Also, add 2 tbsp coriander powder, 2 tbsp red chilli powder, and salt to taste.
7. Mix well so the spices are evenly distributed.
8. Time to add 150g of roughly chopped tomatoes along with 2 tbsp of khusbhu masala. Whisk it all together.
9. For an extra kick of flavours, add 8 pieces of sliced green chillies. Again, give it all a good mix.
10. Now, add 1 kg of soaked rice along with 1 litre of water to the vessel and mix it all together.
11. Cover it with a lid and let it cook on low to medium flame till the rice cooks completely.
And there you go! Your Lucknow-style Keema Tahiri is ready to be served and enjoyed! Let us know in the comments if you’ll be trying this drool-worthy recipe soon or not!
Cover Image Courtesy: Instagram/chef_mohsin_qureshi
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