When I started to make a blog about Indian recipes through history, my first state was Andhra Pradesh, because of its high spice and varieties. Since my husband is spice lover, wanted to start with most spice state.
Recipe for Raju Gari Kodi pulao was aired on one of the Telugu cookery shows by chef Venkat Kuchipudi. Venkat Kuchipudi is a Telugu movie director and also a foodie. He owns couple of restaurants in Hyderabad; Kitchen of Kuchipudi and Ulvacharu. Raju in Telugu is King and there is also a community by this name in Andhra Pradesh. Chef says this chicken pulao was neither eaten by the Kings nor is a preparation exclusive to the Raju community. He wanted a catchy name for his pulao and named it Raju gari pulao.
This pualo is prepared in a pressure cooker and the rice is on a softer and mushy side, unlike the grainy texture in biryani.
LETS GET COOKING:
Kodi Pulao | Raju Gari Kodi Pulao
Course : Lunch
Cuisine : Indian
Prep time : 5 minutes
Process time : 20 minutes
Total time : 25 minutes
Ingredients:
Chicken with bone - 1/2 kg
Basmati rice - 1 cup
Onion - 1
Tomato -1
Green chili - 4
Coriander leaves - handful
ginger-garlic paste - 1 tsp
Cinnamon stick - 1 inch
Cloves - 3
Fennel seeds - 1/2 tsp
Star anise - 1
shajeera - 1/2 tsp
cardamom - 2
Bay leaf -1
cashew nuts - 6
Chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - as per taste
Ground nut oil - 3 tsp
Ghee - 1 tsp
Curd - 1/2 cup
Water - 2 cups
Instructions:
Wash the chicken well and keep aside
Wah the rice and soak them for 15 minutes
In a mixer, add half onion, green chili and grind to smooth paste, keep aside
In a cooker, add groundnut oil, then add cinnamon, cloves, fennel, star anise, cardamom, shajeera and bay leaf, let it infused in the oil
add chopped onions, green chili and sauté it well
Now add ginger-garlic paste along with add grinded onion green chili paste and saute it well until raw smell goes, then add cashew nuts to it
Add chopped tomato and mix well
Now add chili powder, turmeric powder and salt as per taste and mix well
Add chopped coriander leaves with curd and mix well
Cook them for 5 minutes
Now add washed chicken to the masala, give a mix, cook for 5 minutes
Finally add soaked rice to the chicken masala , give a gentle mix
Then add 2 cups of water to the chicken masala and cover the lid, cook them for 1 whistle and off the flame
Once the steam is out, remove the lid and add ghee to it the mix gently
Serve hot with onion raita
Pictorial :
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