Andhra Chicken Pulao
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[Based on 16 users]
Author praveena.kommareddy Yield No Value
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

Ingredient Name Quantity Unit
Fried Cashewnuts 10 Piece
Coriander Leaves 1 small Bunch
Poppy Seeds 1/8 Cup
Coriander Seeds 1/4 Cup
Salt 1 Tablespoons
Turmeric 1/2 Teaspoons
Chilli Powder 1 Teaspoons
Green Chillies 4 Numbers
Ginger Garlic Paste 1 Tablespoons
Cinnamon 8 small Piece
Cloves 8 Piece
Cardamom 8 Piece
Curry Leaves 1 fistfull
Mint Leaves 1 Bunch
Lime Juice 3 - 4 limes Numbers
Yoghurt 100 Grams
Ghee & Oil 100 Grams
Onion Sliced 1 Numbers
Fresh Coconut 1/2 Cup
Chicken Big Pieces 500 Grams

Directions

  1. 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. 
  2. 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.
  3.  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.
  4.  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.

Recipe Tips

use only ghee for a much richer taste
Posted Jul 15, 2009

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5 Comments

triveni Aug 10, 2011
i tried the chicken pulao,the chicken remains uncoked ,shall we fry the chicken first ?

Rovina Mar 17, 2011
Hey Sanjay... I am a big fan of urs.. all thanks to you that by boyfriend loves me more day by day. I have a query though. for how long do u cook chicken in Andhra Chickedn Pulav before you add rice to it??? A quick reply would be appreciated as i want to cook this dish tomorow. i have to take this dish for pot lunch on Saturday. plz i need ur help

sreenivas Aug 15, 2010
Very nice recipe.... definately I will try this at home. Before I had tried your onion samosa and it was very good.

Thanks a lot.....

Tahemeem Jun 5, 2010
Hi I don't understand how much rice to be added for 1/2 kg chicken. Great recipe. thanks a lot

Sarah Apr 10, 2010
Yummmyyyyyy!!!!!!!!!!!!!!!

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