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Sunday, November 22, 2015

Andhra Kodi Pulav/ Andhra Chicken Pulav

Preparation Time: 10 minutes
Cook Time : 25 minutes
Serves : 4-5

Ingredients :
Basmati Rice/long grain rice: 2 cups
Chicken : 500 gms
Onion: 1 Cut in half and thinly sliced
Green chilies : 5 slit
Ginger garlic paste : 1 tbsp
Cilantro/coriander leaves : 1/2 cup chopped
Mint/ Pudina : 1/2 cup chopped
Turmeric : 1 tsp
Red chili powder : 1 tbsp
Cloves : 5
Elachi/green cardamom : 3
Cinnamon stick /Dalchini : 1" stick
Star anise : 1
Mace : 1
Shah jeera : 1/4 tsp
Bay leaf : 1
Cashews : 2 tbsp
Coconut milk : 1/2 cup
Water : 3 cups
Ghee or butter : 3 tbsp

To dry roast (for Masala):
Cloves : 5
Elachi : 5
Star Anise : 1
Coriander seeds : 2 tbsp
Poppy seeds : 1 tsp

Method :

Clean and soak rice for 30 minutes

Dry roast the masala ingredients and let them cool. Blend into a fine powder.

Heat ghee in a vessel and add all the whole masalas including cashews. Sauté until the cashews are golden brown and add green chilies. Sauté for 1 minute, add onions and turmeric and sauté until they turn translucent. Add Ginger garlic paste and sauté for 1 minute, add cilantro and mint leaves and sauté for 2 minutes. Add chicken pieces, salt and red chili powder, mix well and sauté for 10 minutes. Add coconut milk and water and bring it to a boil. Add drained rice, powdered masala and mix gently, let it boil and simmer the stove, put the lid on. Once all the water is evaporated (about 7-8 minutes) turn off the stove. Don't open the lid for 5 minutes.

Before serving, fluff it up with fork. Garnish with coriander leaves.Serve hot with raita or gravy.

1 comment:

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