Andhra Chicken pulav /Kodi pulav is a spicy, delicious and a traditional recipe of Andhra. Kodi means chicken in Telugu. It is a simple one pot meal which is completely different from our other chicken pulav recipes. This pulav makes a complete meal.
Andhra Chicken pulav is a spicy and simple recipe prepared with chicken, basmati rice, coconut, poppy seeds and other aromatic spices which is absolutely a good substitute for chicken biryani.
For more chicken recipes, check: hot & spicy garlic chicken, ginger chicken, schezwan chicken, chicken shakuti, dum chicken gravy, chicken pulav.
(1cup=250ml)
Ingredients:
For marinating chicken
½ kg chicken
¼ cup curd
2 tsp red chilli powder
2 tbsp mint leaves, chopped
2 tbsp coriander leaves, chopped
Salt
To dry roast:
2 tbsp poppy seeds/gasagase/Khus-Khus
½ cup coconut, grated
1 inch cinnamon /chakke
2-3 cloves /lavanga
2 cardamoms /elaichi
For Pulav:
2 cups basmati rice
1 tsp shah jeera
1 inch cinnamon /chakke
2-3 cloves /lavanga
3 cardamom /elaichi
2-3 marat moggu
1 tsp pepper, crushed
2 onions, sliced
3-4 green chillies
1 tbsp ginger garlic paste
2 tsp dhaniya/coriander powder
2-3 tbsp mint leaves, chopped
2-3 tbsp coriander leaves, chopped
2 tsp lemon juice
8-10 cashew nuts
5-6 raisins
Ghee/oil
Salt
Water
Method:
- Clean chicken thoroughly in water and cut them into small pieces. In a mixing bowl, add cleaned chicken, curd, red chili powder, mint leaves, coriander leaves, curry leaves and salt. Mix well and rest it for 30-40 minutes.
- Wash rice and soak it for 20-30 minutes.
- Heat a fry pan and dry roast poppy seeds, cinnamon, cloves, cardamom and grated coconut. Transfer it to a plate and cool. Grind to powder. Then add little water and grind again to paste.
- In a heavy bottomed vessel, add ghee or oil. When hot, add shah jeera, crushed pepper, cinnamon, cloves, cardamom and Marat moggu. Fry for few seconds.
- Add sliced onions and fry for few minutes till onions turn light brown in color. Add green chillies and ginger garlic paste. Fry till raw smell goes.
- Add marinated chicken and coriander powder. Mix well and fry for about 2-3 minutes on a medium flame.
- Add grinded paste and salt to taste. Mix well.
- Now add drained basmati rice on top of the chicken masala. Do not mix. Add 3.5 cups water from the sides and let it boil. Add lemon juice and sprinkle mint leaves and coriander leaves on top.
- Cover the vessel with a lid tightly and cook on a low flame for 20-25 minutes or till rice and chicken are done.
- Once done, take the vessel from the flame and rest it for some time. Gently fluff the rice and mix well. Transfer it to a serving bowl.
- Heat a pan and add ghee. Fry cashew nuts and raisins.
- Garnish Andhra chicken pulav with fried cashew nuts and raisins.
- Serve hot Andhra Chicken Pulav with onion raita.
Note:
- Andhra Chicken pulav tastes spicy. However, you can reduce the spices if you prefer.
- You can also marinate chicken overnight. Refrigerate chicken and bring to room temperature before cooking.
- You can use a pressure cooker too and prepare this pulav. Keep the cooker on a low flame and cook for 2 whistles.
- Once rice and chicken is cooked, rest it for some time. Then, fluff the rice gently.
- Rice to water ratio used here is 1:1.75; water required to cook basmati rice depends on its quality, so see the instructions on the pack before cooking.
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