• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cooking 4 all Seasons logo

  • Recipe Index
  • Ugadi Special Dishes!
  • About
  • Our other Website: Spice your Life!
  • Nav Social Menu

menu icon
go to homepage
search icon
Homepage link
  • Recipes ~ Indian and International
  • Ugadi Special Dishes!
  • ×

    Home » Rice Recipes » Raju gari Kodi Pulao | Restaurant style Andhra Chicken Pulao

    Raju gari Kodi Pulao | Restaurant style Andhra Chicken Pulao

    Published: Sep 7, 2020 · Modified: Nov 26, 2020 by Srivalli · 6 Comments

    Sharing is caring!

    1shares

    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.

    This is the second dish featured in theChicken Non Veg Thali 2. I have a summer special dish on SYL for Day2

    PIN This for Later!

    Rajugari Chicken Pulao

    Thalis & Platters

    Week 1 - Platters for Elders

    Indo Chinese Platter for Day 1
    Idli Platter for Day 2
    Pakoda Platter for Day 3
    Colourful Rangoli Food Thali for Day 4

    Week 2 - Thalis featuring Non Veg Regional Cuisines - Non Veg Thali

    Chicken Donne Biryani - Non Veg Thali 1 for Day 1

    Raju gari kodi pulao

    Step By Step Pictures for making the Raju gari kodi pulaoRajugari Chicken Pulao 1

    Rajugari Chicken Pulao 2

    Rajugari Chicken Pulao 3

    Rajugari Chicken Pulao 4

    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.

    Serving Suggestion

    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

    Restaurant Style Andhra Chicken Pulao

    Rajugari Chicken Pulao
    Print Pin
    5 from 1 vote

    Raju gari Kodi Pulao | Restaurant style Andhra Chicken Pulao

    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.
    Course Main Dish - Rice
    Cuisine Andhra Pradesh
    Keyword Chicken Biryani, Restaurant Style dishes
    By Cook Method Stovetop
    Occasion Weekend Special
    By Diet Non Vegetarian
    Dish Type Chicken Dishes
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 5 people
    Author Srivalli

    Ingredients

    For the Biryani

    • 3 cups Basmati Rice
    • Chicken
    • 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

    • 1/2 cup Coriander Leaves
    • 4 long Green Chilies
    • 2 tsp Ginger Garlic paste
    • 2 tbsp Lemon juice
    • Salt to taste

    Whole Spices

    • 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
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    Previous Post: « Chicken Donne Biryani
    Next Post: Non Veg Thali / Non-Vegetarian Thali - Chicken »

    Reader Interactions

    Comments

    1. Vaishali says

      September 08, 2020 at 10:08 am

      Sad that the boys didn’t enjoy that overloaded onion biryani , I understand how tough it must be to please them with the limitations you have ! Seriously hats off !

      Reply
    2. Harini Rupanagudi says

      September 08, 2020 at 10:52 pm

      I have heard of Raju gari kodi pulao and my friends raving about the taste. I am sure the boys will get used to the flavor as they grow up.

      Reply
    3. Suma Gandlur says

      September 09, 2020 at 5:35 am

      I think the base paste adds loads of flavor and works even for a veg version.

      Reply
    4. Narmadha says

      September 10, 2020 at 9:53 pm

      Raju fari kodi pulao looks so interesting. We always use more onions and that too with shallots this must be amazing

      Reply
    5. srividhya says

      September 30, 2020 at 1:27 am

      Shallots adds their own flavor and I love it. This pulao sound amazing for all the chicken lovers. Love the spices that went it.

      Reply
    6. Renu says

      October 04, 2020 at 1:35 am

      5 stars
      My earlier experiments with chicken pulav used to be with some water or getting mushy. It took 2-3 experiments from me to get it right as I do not eat it. This version of pulao looks easy to make and I like that it is really a very easy recipe to follow.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published.

    Recipe Rating




    Primary Sidebar

    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

    More about me →

    Popular

    • ILam Dosai | Soft Dosai from Chettinad
    • Side Dish for Chapathi / Roti / Poori / Pulka
    • Tangdi Kabab Chicken Biryani Recipe
    • Detox Drink with Cucumber, Mint, and Amla

    Indian Bread

    Sheermal

    Sheermal ~ Awadhi Flatbread

    Onion Chapati

    Stuffed Paneer Parathas

    Green Pepper Parathas | How to make Pepper Stuffed Parathas

    Most Popular Recipes

    Laffa Bread

    Laffa Bread ~ Israeli Flatbread

    Coconut Rava Halwa

    Coconut Rava Halwa

    Eggless Coffee Cake Recipe

    Eggless Apple Cinnamon Cake

    Footer

    ↑ back to top

    Privacy Policy
    Copyright © 2020 Cooking 4 all Seasons