Start by washing the rice 3–4 times with water and then soak it for at least 15–20 minutes. Here, I am using Kolam rice, so I will soak it for only 10 minutes. But if you are using Basmati rice, soak it for at least 30 minutes to 1 hour—this helps the rice cook perfectly and remain fluffy.

To make Mutton Tahari, first, heat ½ cup of oil in a pressure cooker. I am making it in a pressure cooker, but you can also prepare it in a regular pot.

Once the oil is hot, add some whole spices like 2 small cardamoms, 1 big cardamom, 3–4 black peppercorns, 2–3 cloves, 2–3 pieces of bay leaf, 1 small piece of cinnamon,Fry these spices in the oil for a few seconds until they release their aroma.

Now, add 1 large onion (finely chopped) or 2 medium-sized onions and fry until they turn golden. Be careful—do not over-fry them to a dark brown color, as that will change the taste of the Tahari.

Once the onions turn golden, add 400 grams of cleaned mutton and fry on high flame for 2–3 minutes to remove any raw smell from the meat.

Now, add 1 tablespoon of ginger-garlic-green chili paste and sauté for a few seconds until the raw smell disappears.

Now, add the following spices:

¼ teaspoon turmeric powder, 1 tablespoon Kashmiri red chili powder, 1 tablespoon coriander powder, 1 tablespoon cumin powder, ½ teaspoon regular red chili powder, Salt to taste,1 large chopped tomato

Mix everything well and roast the masala with the mutton on medium flame. The more you roast the spices and mutton, the tastier your Tahari will be. If you feel the masala is sticking to the pan, sprinkle a little water and continue roasting.

Once the masala is well roasted and oil starts separating from it, add 1 glass of water, mix everything, and close the pressure cooker lid.

Cook on high flame until 2 whistles, then lower the flame and let it cook for 15–20 minutes. The mutton should be 90% cooked at this stage because the remaining 10% will cook with the rice.

Turn off the stove and let the pressure release naturally. Once the pressure is released, open the lid and check if the mutton is cooked. If it’s not yet 90% tender, give it one or two more whistles.

Now, add the soaked rice, along with:

Chopped coriander leaves, Finely chopped mint leaves, Finely chopped green chilies, few curry leaves and Mix everything well.

If using Kolam rice in a pressure cooker, add 4 cups of water for 2 cups of rice. If using Basmati rice, add 3 cups of water for 2 cups of rice. Sprinkle some garam masala powder and a few more green chilies.

Mix well, close the pressure cooker lid, and cook on medium flame for 2 whistles.

Turn off the stove and let the pressure release naturally. Once the pressure is released, open the lid and let the steam escape for 2–3 minutes. Do not stir immediately—hot rice can break easily. Let it rest before gently fluffing the rice with a spoon.

If Cooking in a Pot Instead of a Pressure Cooker, Once the mutton is 90% cooked in the pressure cooker, transfer it to a pot.

Add 4 cups of water and let it come to a boil. Add the soaked rice, coriander, mint, green chilies, and curry leaves. Mix well, sprinkle garam masala, and cover the pot with a lid.

Once the rice starts boiling and most of the water dries up, reduce the flame to the lowest and let it cook on dum (slow cooking) until fully done.

Turn off the stove and let it remain covered for 5 minutes. Then, remove the lid and allow the steam to escape before gently mixing the rice.

Your Mutton Tahari is now ready! To enhance its taste even more, serve it with the right side dishes. Here are some great options you can try:

Raita: Serve it with Pudina Raita, Boondi Raita, or even simple curd. The coolness of yogurt perfectly balances the spices in the Tahari.

Salad: A simple salad made with cucumber, onions, tomatoes, and fresh coriander adds a refreshing and crispy touch to your meal. If you have vinegar-soaked onions (sirke wali pyaaz), they pair exceptionally well with Tahari.

Pickle: Nothing complements Tahari better than some flavorful pickle! You can have it with mango pickle, lemon pickle, or even a mixed pickle of your choice.

Beverages: For a refreshing experience, pair your Tahari with a chilled glass of lassi, chaas (buttermilk), jaljeera, or any simple homemade sherbet.

Best Tips for Making Perfect Mutton Tahari

If you want your Mutton Tahari to turn out absolutely perfect, make sure to follow these simple yet important tips. The real joy of this recipe comes when each grain of rice is separate, the spices are well-balanced, and the mutton is soft and juicy.

 Washing the rice thoroughly is very important. This removes excess starch and prevents the rice from becoming sticky.

 If using Basmati rice, soak it for 30-40 minutes. If using Kolam rice, soak it for 10-15 minutes. This helps the rice cook perfectly and remain fluffy.

If you have time, marinate the mutton for 1-2 hours. This enhances its taste and makes it more flavorful.

The secret to a delicious Tahari is well-cooked spices. The better you sauté (Bhunai) the masala, the richer the flavor will be.

Make sure the mutton is 90% cooked before adding the rice. Otherwise, it may remain undercooked when cooked together with the rice.

In this recipe, I have used tomatoes, but if you want a richer taste, you can use both yogurt and tomatoes for a more balanced and flavorful dish.

After cooking, let the steam escape for a few minutes before mixing the rice with a spoon. Mixing hot rice immediately can break the grains.

Always add fresh coriander, mint, and green chilies. These ingredients enhance the flavor and aroma of Mutton Tahari, so try not to skip them.

While sautéing the spices, you can sprinkle a few drops of water if needed. This prevents the masala from burning and ensures a rich taste.

Follow these tips, and your Mutton Tahari will turn out absolutely perfect!