Chicken Pulusu | Chicken Kura ~ Side Dish for Biriyani

This Chicken Pulusu or Chicken Kura as we refer in telugu makes a good side dish for Biriyani. Very easy to make gravy with available pantry ingredients and doesn’t take much time make.
For the Cooking with Cookbook Challenge this week, it’s yet another Chicken Gravy from Amma. She has so many variations with her, that I feel unless I note down all of them, I won’t be able to remember all.

Sunday lunches are elaborate affairs at home. Even though our Sunday breakfast is heavy, our lunches are elaborate as well. By the time we wind up lunch it is 3 pm. Still it hasn’t made us want to change our habits. I want to explore all the recipes Amma has written down or creates as she cooks.

The menu sometimes tends to be the standard one. It’s mostly Masala Rice with Chicken Gravy. The Masala Rice gets varied each time I make and we also see to it that the gravy is changed every week. After making the same type of dishes for past many weeks, we felt we need to change and decided to make this chicken biryani.

Chicken Pulusu - Side dish for Biryani

Chicken Pulusu | Chicken Kura ~ Side Dish for Biriyani

Since I have never tasted a chicken biryani ever, I don’t know how it tastes. Or if just raitha is enough. I have met some people in life who strongly feel about serving a gravy with a biryani. They have expressed that the gravy rules the biryani and one can’t feel or experience the biryani taste.
While I do believe this notion, when I have prepared Vegetable Biryanis, I mostly make only onion raitha. Biryanis need to be enjoyed and appreciated on its own. Gravy overpowers the biryani and you don’t like the taste of the biryani.
I felt it must be same with the Chicken biryani too. However, I have always known Amma making gravy along with biryanis. I have ended up following it too. I have also felt that it’s meaningless to spend so much time making a biryani and gravy. However, seeing how the kids like it, I just do it.

This Chicken gravy is quite mild and thin enough to be mixed up with the biryani. I am told it enhances the biryani taste. I trust my kids approvals. Even quite young, they are connoisseurs of such dishes.

My kids normally don’t bother about hiding their feelings. The wholehearted approval and the wish to eat it again for dinner proved this combination was a hit.

Chicken Kura

Chicken Pulusu | Chicken Kura ~ Side Dish for Biriyani

Ingredients Needed:

250 gms Chicken cut into bite size pieces
1 tsp Ginger Garlic Paste
2 nos Cloves
1 nos Cardamom
1 inch Cinnamon
2 tbsp Curds / Yogurt
1 cup Onions
1 cup Tomato Puree
2 tbsp Coconut, grated
1 tsp Red Chili Powder
1.5 tsp Coriander Powder
1/2 tsp Fennel Seeds
Handful Coriander leaves
2 tsp Cooking Oil
Salt to taste

How to make the Chicken Pulusu

Heat a pan and dry roast the fennel and coconut till golden in colour. Allow it to cool down and grind to a paste, keep it aside.
Wash and drain the chicken in a colander.

Heat kadai with oil, add the whole garam masala, saute well. Then add the onion, saute till it changes colour.
Add the chicken pieces, saute well and add salt and turmeric powder. Mix together before simmering and the chicken gets well coated.
Next add red chili powder and continue sauteing till the chicken gets browned, now add the tomato puree and cook.

Then add the curds and mix well. When you see the moisture is almost evaporated add the coriander powder and mix well.

Once the chicken is well coated and oil comes out, add water and bring to boil. At this stage add the fennel and coconut paste, mix well and simmer again. The gravy should be thin as it’s served with biryani.
Finally add the coriander leaves and remove.

Chicken Pulusu - Easy Side dish for Biriyani

This goes for the March Week 2, Cooking from Cookbook Challenge  Group.

Print Recipe
Chicken Pulusu | Chicken Kura ~ Side Dish for Biriyani
This Chicken Pulusu or Chicken Kura as we refer in telugu makes a good side dish for Biriyani. Very easy to make gravy with available pantry ingredients and doesn't take much time make.
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Andhra Pradesh
By Diet Non Vegetarian
Dish Type Chicken Dishes
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Cuisine Andhra Pradesh
By Diet Non Vegetarian
Dish Type Chicken Dishes
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Dry roast the fennel and coconut till golden and grind to a paste once it's cooled. Keep it aside.
  2. Wash and drain the chicken in a colander.
  3. Heat kadai with oil, add the whole garam masala, saute well. Then add the onion, saute till it changes colour.
  4. Add the chicken pieces, saute well and add salt and turmeric powder. Combine everything well and simmer till the chicken is well coated.
  5. Next add red chili powder and continue sauteing till the chicken gets browned, now add the tomato puree and cook.
  6. Then add the curds and mix well. When you see the moisture is almost evaporated add the coriander powder and mix well.
  7. Once the chicken is well coated and oil comes out, add water and bring to boil. At this stage add the fennel and coconut paste, mix well and simmer again. The gravy should be thin as it's served with biryani.
  8. Finally add the coriander leaves and remove.

You may also like

3 comments

  1. That sounds like a flavorful chicken pulusu. I never made gravy with biryani, though my husband mentioned it couple of times. Will try that combo some time.

Leave a Reply

Your email address will not be published.