Andhra Chicken Pulao

Bismillahir Rahmanir Raheem

This recipe should have been posted a while ago, but you know those old races I have with time? Yeah, they didn't let me do it Haah!

I do not usually make Pulao  in which the chicken or the meat is first cook and mixed with raw, soaked rice. I have complete confidence in making the Dum Biryani, in which the meat is just marinated and not cooked and the rice is boiled and layered and cooked in its own steam. But, a recipe adapted from www.vahrehvah.com did an amazing job. The rice was perfectly cooked and each bite had a  deep and  typical Andhra  flavor (from the curry leaves, coconut and poppy seeds) and  chicken was cook just right and didn't fall off the bone.

Ingredients:

  • Chicken: 2 pounds, skin on (cleaned, washed and patted dry)
  • Salt- to taste
  • Green Peppers-4-6
  • Turmeric powder-1 tsp
  • Red Pepper powder-1 -2 tsp
  • Yogurt-1 cup 
  • Ginger-garlic paste-1 tbs
  • Fresh coconut 1 cup (grated)
  • Poppy seeds-1 tbs, roasted
  • Whole spices-4 each(cloves, cinnamon, cardamom)
  • Curry leaves-2 sprigs
  • Mint leaves- a handful
  • Cilantro leaves-a handful
  • Oil-2-3 tbs
  • Onions-1 medium, sliced 
  • Rice 3 cups (soaked for an hour)
  • Water-1-2 cups

Directions: 

1. Marinate the Chicken with ginger-garlic paste, salt, pepper powder, yogurt, 1 sprig of curry leaves and set aside for half an hour.

2. Grind the fresh coconut, spices and the poppy seeds to a fine paste.

3. Heat oil and fry onions until they turn golden brown

4. Add the ground mixture along with the 1sprig of curry leaves, mint leaves, green peppers , cilantro leaves  and fry until the whole mixture gives a nutty flavor and the oil seperates from it.

5. Put in the marinating Chicken and cook until the Chicken is almost 3/4th done and still has gravy( about one cup) left.

6.  Add the soaked rice on top of the cooked Chicken and cook on high heat for 5-8 minutes.

7. Pour a cup of water and mix the rice and Chicken gently and reduce the heat to a medium.

8. Cook for 10 minutes with a tight fitting lid.

9. Turn off the stove and set aside for 10 minutes.

10. Transfer to a serving platter and serve with yogurt sauce.

11. Enjoy!

4 comments:

  1. Salam :)
    I really like Andhra recipes (especially their chutneys!!). I really love the combination of spices you used in this pulao. This is a keeper. I definitely plan to try this out!

    ReplyDelete

I appreciate your visit to my Blog. Do let me know what you think about the Post. Also, if you have attempted to cook following my recipe, tell me how it came out.