Biryani is bae. There is no doubt about that. But Pulao is homely, comfortable and has great flavours too. The best part about pulao is that is super simple to cook. Andhra is known for its spicy food and also it masters in Chicken pulaos. One such pulao that you must try cooking at home is Raju Gari Kodi Pulao. Flavour-bomb, we are sure you will enjoy cooking and eating this as much as we do.
Ingredients:
- ½ cup Brown Onions
- ½ cup Curd
- ½ kg Chicken
- Green Chilli Paste
- Oil
- Cashew Nuts
- 2 Bay Leaves
- 8 Cloves
- 1 Black Cardamom
- 1 Star Anise
- 1 tsp Stone Flower
- Shahjeera
- 3 Cardamoms
- Cinnamon
- Mace
- 1 cup Shallots
- Mint Leaves
- Coriander Leaves
- 2 tsp Ginger-Garlic Paste
- ½ cup Coconut Milk
- Curry Leaves
- Salt (As per taste)
- 2 cups Basmati Rice
- 4 glasses Water
- 1 tsp Garam Masala
Marination:
To marinate the chicken, fry onions till they turn brown in colour and then grind them into a fine paste along with curd. Take chicken, 4 tsp onion paste, green chilly paste, salt and mix it well with the chicken. Keep the chicken aside.
Procedure:
1. In a cooker, add some oil, and roast cashew nuts. When they change colour, keep them aside. Now, roast the spices in the same oil and once they are nicely tempered add shallot onions to them.
2. Add the leftover onion paste, 1 tsp green chilly paste and give it a nice mix. Then add 1 cup mint leaves and 1 cup coriander leaves, ginger garlic paste and give it a nice mix.
3. Once the ginger-garlic paste is cooked, add the marinated chicken to this. Add curry leaves, coconut milk and give it a nice mix. Add salt and let the chicken cook for a while.
4. Now, add soaked basmati rice and 4 cups water. Once the water comes to a boil, add garam masala, and cook it covered for 2 whistles.
5. Garnish with fried cashew nuts.
6. Your Raju Gari Kodi Pulao is now ready. Serve it hot with raita or salan.
