Andhra Kodi Pulao is a dish that everyone cherishes directly from the delicacies of Telugu. It is a non-vegetarian meal, full of proteins and a paradise for chicken fanatics and weight loss plan enthusiasts. This pulao is one of the most extraordinary food recipes that you can enjoy with your friends and family on dinner night.
You can rejoice the tastes of Andhra Kodi Pulao with chutney or some other curry as well. The meal is served hot with coriander and mint leaves garnished which makes it seem extra impressive and delicious. The main ingredients for preparing it are chicken, cashew nuts, rice and spices.
How to cook Andhra Kodi Pulao at home?
The ingredients used in preparing Andhra Kodi Pulao are:
For chicken
2 whole chickens
1 coconut
3 onions
1 cup ghee
2 tomatoes
1 tbsp ginger garlic paste
8 green chillies
1 cup curd
Lime juice
Water
2 cinnamon, 10 cloves, 6 cardamoms and 3 bay leaves
Salt to taste
For paste
12 cashew nuts
1 tbsp poppy seeds
1 tbsp chironji
For rice
1kg Basmati rice
Half cup ghee
Half cup cream
1 cup milk
7 cloves, 5 cardamoms, 2 cinnamons, 4 bay leaves and half tsp caraway seeds
Water
Preparation
Boil the chicken in hot water for 1 minute, then wash in cold water and remove the skin. Cut into pieces of your desired size.
Extract coconut milk, by grinding grated coconut with a half cup of hot water and strain this using a muslin cloth.
Sauté onions in ghee on a low flame till it turns tender and light brown. Add chicken, tomatoes, salt, garlic, green chillies, cinnamon, cloves, cardamoms and bay leaves. Cover it with a lid.
Cook it on a low flame for about 45 minutes till the chicken turns tender. Stir it occasionally.
When the oil starts separating, add curd, stir and let it cook.
After a couple of minutes, add coconut milk, the paste of cashew nuts, poppy seeds and chironji. Once the gravy comes to a boil, add lime juice. Now the gravy should be thick but not brown.
For rice
Soak the rice in saltwater for 20 minutes and drain.
Boil 8 cups of water separately and add salt, cloves, cardamom, cinnamon, caraway seeds and bay leaves. Place it on high flame and when the water comes to boil, then add the rice. For evenly cooked rice, stir while adding the rice to water.
Once the rice is half-cooked after 7-8 minutes, remove it from the flame and drain the excess water.
Spread one-fourth cup of ghee at the bottom of a deep pan, add a layer of rice on it. Next layer would be the chicken gravy followed by rice.
Ensure to remove the bay leaves from the rice, while layering them.
Pour one-fourth cup of ghee, cream and milk evenly on the top. Place a lid and slow cook it on fire for 40 minutes.
Serve the dish hot with a garnish of coriander and mint leaves.
After all the steps followed, serve Andhra Kodi Pulao decorated in plates or bowls and enjoy.