Raju gari kodi pulao is a popular Andhra restaurant special dish made with Chicken, basmati rice, shallots and Indian spices. A dish that can cooked in pressure cooker or a thick bottom pan too.
The difference in this pulao is the use of only green chilies, shallots along with Indian spices. This biryani or pulao is an easy one to make and you can plan for a weekday or weekend when you run out of idea. This is a simple chicken pulao that doesn't really require any other fancy side dish other than just onion raita. The use of shallots or pearl onions or what we call as sambar onions, reminded me of another biryani that we make.
Since the cooking in pressure cooker makes this pulao little moist, you will have to take care of the water measurement. However, since I was making it in a pan, I adjusted the water accordingly and yet managed to get the rice that had rice grains separate and fluffy yet very soft. My boys felt this pulao had more onions, however, everybody else liked it a lot. As I have mentioned this pulao uses only green chilies and spices.
The real flavour of this pulao comes from the use of shallots or pearl onions. There is no need to marinate the chicken. Its enough to rub the green chili paste over the chicken just before you start cooking the biryani. Tomato is not added in this dish, thick curds and lemon is added instead.
We use rice and water ratio as 1:1.5 as for 1 cup basmati rice water is 1.5 cups. Since chicken lets out water once it gets cooked, you can reduce the water in the final count. Once the rice is cooked, keep it covered with lid. Fluff it well and serve hot. This recipe is adapted from a cooking show aired in TV Abiruchi that Amma had noted.
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Step By Step Pictures for making the Raju gari kodi pulao
Ingredients Used in making Raju gari Chicken Pulao
Green Chilies are the only source of spice heat in this biryani. So checking how dark the chilies are, you will have to adjust the heat.
The method and ingredients are very simple and easy to make.
We prefer the biryani to have the moisture along with the rice grains separate. Pan cooking works best for this texture. For a quick cooking you can make it in pressure cooker.
You can use the regular whole spices for this biryani.
The main ingredient that surely makes a difference are the shallots that lend an excellent flavour to the biryani.
You can simply serve with onion raita or chicken gravy that's not very spicy would surely go well with this biryani.
If you are looking for other Biryani Recipes check the link
Raju gari Kodi Pulao | Restaurant style Andhra Chicken Pulao
For the Biryani
- 3 cups Basmati Rice
- 1/4 cup Cooking Oil
- 1 cup Shallots / Pearl Onions/ Sambar Onions
- 1/2 cup Onions finely chopped
- 2 tbsp Ghee
- A Pinch Turmeric powder
- 2 tsp Curds
For the paste
- 2 big Bay Leaves
- 1 tsp Pepper Corns
- 2 small Mace / Javatri
- 3 inch Cinnamon Stick
- 4 to 5 Cloves
- 1 tsp Shah Jeera
- 2 non Cardamom
- 1 big Biryani stick