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Andhra Chicken Pulao

5  made it  |  111 reviews

Vahchef


 

"Vahchef Inspries Home cooks to create restaurant style Recipes At home every day."

  •  40 m
  •  4 servings
  •  234 Cals
Andhra Chicken Pulao
2

Andhra Chicken Pulao Recipe, How To Make Andhra Chicken Pulao Recipe

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.

About Recipe

How to make Andhra Chicken Pulao

(17 ratings)
111 reviews so far
prep time
30 mins
Cook time
15 mins
Total time
45 mins
Andhra Chicken Pulao
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : July 15, 2009


Ingredients used in Andhra Chicken Pulao
• 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 0.
• 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.
How to make the recipe:
  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.
  3. Method: Boil masala paste and water together ( one rice : two water). Take Masala water without sediments.
  4. 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.
  5. 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.

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Cooking with images





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Articles


Andhra cuisine is famous due to its hot and spicy recipes along with its chicken curry is one this kind of recipe. Andhra chicken curry is a yummy, tempting and mouth-watering recipe. The 2 main ingredients which makes this food stand out are coconut and poppy seeds. Andhra chicken curry tastes excellent when dished up with pulao rice or with normal rice. On cold winter evening prepare Andhra chicken curry and serve along with roti/ phulka/ parotta/ dosa and even with rice. This chicken curry is sure a treat for spicy food lovers.

The recipe provides a savory taste because of all of the spicy garam masala which goes into this Andhra style chicken curry. Soft chicken pieces with a superb gravy that they'll make for your desired amount of spice/heat.  Since it's a hot and spicy dish, you can modify spices and chili accordingly. So, if you wish to changes from regular style chicken curry, try Andhra chicken curry. It is certainly as simple to make chicken curry.

Dish of a semi gravy thick consistency that is very unique and great in taste. Chicken is simmered on a low flame in the gravy and the moisture is evaporated to get a great thick curry.

The key making an Andhra chicken curry perfect, is to use tomato or yogurt and a good amount of garam masala. Adding coconut and poppy seeds make the curry rich, flavorful and gives you more quantity and taste. If you don't like poppy seed, you can avoid it and also you can replace coconut with coconut milk.

You may also like beetroot dosa , beetroot fry with peanuts , beetroot halwa 1 , beetroot pachadi 1 , beetroot pakoda 1 ,

comments

 


 
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  • profile image
  • griebel11

    •  14  
    •  391  
    •  5  
   2009-07-14

first

 
  • profile image
  • britkillah

    •  14  
    •  391  
    •  5  
   2009-07-14

second

 
  • profile image
  • tonyscot1

    •  14  
    •  391  
    •  5  
   2009-07-14

i think he meant sesame not poppy, no? iv never seen white poppy seeds. but i co...


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  • duke1nukem

    •  14  
    •  391  
    •  5  
   2009-07-14

great

 
  • profile image
  • zaanahraf

    •  14  
    •  391  
    •  5  
   2009-07-14

u can find poppy seeds in indian grocery stores

 
  • profile image
  • tonyscot1

    •  14  
    •  391  
    •  5  
   2009-07-14

mmm... lovely jubbly. looks great.

 

  • profile image
  • Missy K

    •  14  
    •  391  
    •  5  
   2009-07-14

He meant white poppy seeds it is used quite regularly in indian dishes i myself...

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  • Mituhori

    •  14  
    •  391  
    •  5  
   2009-07-14

OMG vah cheff, told my mom to make that, HOLY SMOKES!!!! it was good!!!

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  • Gaobdgao

    •  14  
    •  391  
    •  5  
   2009-07-14

mouth watering...

 

  • profile image
  • Srinivas Dadi

    •  14  
    •  391  
    •  5  
   2009-07-14

yep..u r wrong...;-)...it is poppy seed...

 
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  • Hadogei123456789

    •  14  
    •  391  
    •  5  
   2009-07-14

I don't usually like pulao but that looks pretty tasty.

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  • bharatsm

    •  14  
    •  391  
    •  5  
   2009-07-14

Dear Chef, That as a great one. Please can u explain the difference between Ch...


 


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