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Kodi Pulao | Raju Gari Kodi Pulao

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:

  1. Wash the chicken well and keep aside

  2. Wah the rice and soak them for 15 minutes

  3. In a mixer, add half onion, green chili and grind to smooth paste, keep aside

  4. In a cooker, add groundnut oil, then add cinnamon, cloves, fennel, star anise, cardamom, shajeera and bay leaf, let it infused in the oil

  5. add chopped onions, green chili and sauté it well

  6. 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

  7. Add chopped tomato and mix well

  8. Now add chili powder, turmeric powder and salt as per taste and mix well

  9. Add chopped coriander leaves with curd and mix well

  10. Cook them for 5 minutes

  11. Now add washed chicken to the masala, give a mix, cook for 5 minutes

  12. Finally add soaked rice to the chicken masala , give a gentle mix

  13. Then add 2 cups of water to the chicken masala and cover the lid, cook them for 1 whistle and off the flame

  14. Once the steam is out, remove the lid and add ghee to it the mix gently

  15. Serve hot with onion raita

Pictorial :


onion and green chili
onion and green chili

grind to smooth paste
grind to smooth paste


chop onions, tomato chili and coriander leaves
chop onions, tomato chili and coriander leaves

groundnut oil
groundnut oil

all spices, allow them to infuse in oil
all spices, allow them to infuse in oil

chopped onions
chopped onions

slit green chili
slit green chili

ginger-garlic paste
ginger-garlic paste

saute them
saute them

onion and green chili paste
onion and green chili paste

mix mix mix
mix mix mix

cashew nuts
cashew nuts

again saute them
again saute them

chopped tomato
chopped tomato

cook
cook

turmeric powder
turmeric powder

chili powder
chili powder

salt as per taste
salt as per taste

cook them well
cook them well

chopped coriander leaves
chopped coriander leaves

saute everything
saute everything

curd
curd

washed chicken
washed chicken

 quick mix
quick mix

soaked basmati rice
soaked basmati rice

gentle mix
gentle mix

add required water
add required water

allow to boil, , cook for 1 whistle
allow to boil , cook for 1 whistle

when steam is out, add ghee
when steam is out, add ghee

serve hot with raitha
serve hot with raitha

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