Andhra Chicken Pulao
|Published||Jul 15, 2009||Cooking Time||1 hour|
|Recipe Type||Non Veg-Main||Preparation Time||30 min|
|Ingredient||Chicken||Standing Time||1 hour|
Description: Andhra chicken pulao or Kodi pulao is a scrumptious one pot meal made with fresh spices, cooked meats or sautéed vegetables with rice (uncooked rice) combined together until done.It's a great one-pot meal, and a delicious weekday alternative to your old meat and potatoes standby. Spice it up in the kitchen and switch it up with this delicious Indian dish!Kodi pulao is prepared with adding chicken with fine meat, rice and seasonings. Kodi pulao is akin to biriyani but is lighter and is not greasy. Kodi pulao is served hot at the lunch table and is a favoured Indian food.
Recipe of Andhra Chicken Pulao
|Coriander Leaves||1 small||Bunch|
|Ginger Garlic Paste||1||Tablespoons|
|Curry Leaves||1 fistfull|
|Lime Juice||3 - 4 limes||Numbers|
|Ghee & Oil||100||Grams|
|Chicken Big Pieces||500||Grams|
- Pulao masala: Broil Cinnamon and Cloves, add Corriander seeds and broil till they are hot and remove from flame. Broil Kuskasa and keep aside. Powder them separately. Mix them well and when cold store it for use with chicken curry, palav, aalu curry etc. Slice half of fresh coconut to thin pieces.
- Add water and grind to smooth paste. Add 4 table spoons masala powder and grind to smooth paste. Wash chicken and drain water. Marinate it with Chilli powder, one tea spoon salt, one strand of curry leaves, one table spoon of sliced onion and curd. Method: Boil masala paste and water together ( one rice : two water). Take Masala water without sediments.
- To a hot cooker add Ghee and Oil and when heated add cloves and cinnamon. Add onion slices and curry leaves fry till transparent.Add masala water without sediments. Add turmeric, salt, green chillies sliced. After boiling add washed and drained rice. Mix and cover. When it boils and cooks a little add marinated chicken mix and cover and cook. When the rice is cooked but has a bit of water ( before completely cooked) add two tablespoons ghee, chopped corriander leaves(cillantro), powdered cardomom, fried cashew nuts, mix well and cover and cook inlow flame.
- Keep shifting the position of cooker so that the flame is on different parts to avoid burning the rice( for 10 mts). Open cooker see if cooked completely, if not cook for some more time in low flame.
use only ghee for a much richer taste
Posted Jul 15, 2009