Welcome to the delicious world of Raju Gari Kodi Pulao! This dish, which means “King’s Chicken Pulao,” hails from the royal kitchens of Andhra Pradesh. It’s a wonderful mix of tender chicken, fragrant basmati rice, and a blend of spices that creates a flavor explosion.

What makes this pulao special? It’s all cooked in one pot! The rice soaks up all the rich flavors from the chicken and spices. Unlike biryani, where you layer everything, this dish blends everything together for a comforting, satisfying meal. Whether you’re hosting a family gathering or just cooking for yourself, this recipe is bound to impress.

Quick Recipe Overview

Time Needed: About 1 hour in total—20 minutes for prep and 40 minutes for cooking.

Servings: This recipe serves 4-6, making it just right for family meals. You can easily adjust the ingredients if you’re cooking for more or less—just keep the rice-to-water ratio at 1:1.5.

Difficulty: Intermediate. The steps are straightforward, but timing and technique matter for that perfect result. You’ll need a pressure cooker or a heavy pot, measuring tools, a knife, and maybe a blender for making pastes.

Tip: Want to save time? Marinate the chicken ahead of time. You can even prepare the pulao a day in advance and reheat it gently before serving.

Ingredients

Here’s what you need to whip up this flavorful dish:

• 2 cups of basmati rice (aged is best for texture)
• 750 grams of chicken (bone-in for richer flavor)
• 2 tablespoons of oil (vegetable or canola)
• 2 tablespoons of ghee (or butter as a substitute)
• ¾ cup of yogurt (thick and fresh is ideal)
• 1 cup of finely chopped sambar onions or regular onions
• Spices: 3 bay leaves, 4-5 cloves, 3 black peppercorns, 2 cinnamon sticks, 3-4 green cardamom pods, and 2 star anise
• ½ cup each of chopped mint and coriander leaves
• 1 tablespoon of green chili paste (adjust for spice level)
• 1 tablespoon of ginger garlic paste
• Salt to taste

Substitutions: If you can’t find shallots, normal onions will work. You can spice it up with more chili paste or fresh chilies. For the best texture, go for high-quality basmati rice. Fresh herbs really make a difference!

Pro Tip: Soak the rice for at least 20 minutes. This helps it cook fluffy and nice!

Step-by-Step Cooking Guide

Let’s get cooking! Imagine we’re in the kitchen together, sharing tips along the way.

1. Wash the rice thoroughly until the water runs clear, then soak it in water for 20 minutes. This is key for fluffy rice.
2. Clean the chicken pieces under running water and put them in a bowl.
3. In a pressure cooker or heavy pot, heat the oil and ghee over medium heat. The aroma will fill your kitchen! Once hot, add cashew nuts and fry until golden brown. Remove and set aside for later.
4. Add chopped onions to the pot and sauté until they turn golden brown. This adds a sweet touch!
5. Toss in your spices: bay leaves, cloves, peppercorns, cinnamon, cardamom pods, and star anise. Sauté for about two minutes until fragrant.
6. Now, add your green chili and ginger garlic pastes. Cook until the raw smell fades—about two minutes.
7. Add the chicken and mix well so each piece is coated with those spices.
8. Stir in the yogurt and salt (and any extra chili powder or garam masala you like). Let it simmer for about 10 minutes until the chicken starts to release its juices.
9. Fold in the mint and coriander leaves. This brings freshness to the dish!
10. Pour in three cups of water, bring it to a boil, then gently add your soaked rice. Stir carefully to combine everything without breaking the rice.
11. Cover with a lid and cook on medium heat for about 15 minutes or until you hear two whistles from your pressure cooker.
12. After cooking, let it rest for about 10 minutes before lifting the lid. This helps all those flavors meld together.
13. Gently fluff the pulao with a fork before serving. Don’t forget to add your golden fried cashews on top!

Cooking Tip: Avoid lifting the lid too much while cooking. It lets steam escape. Using bone-in chicken also gives more depth to your pulao!

Variations & Customization

This recipe is flexible! Here are some ways you can make it your own:

• Vegetarian Option: Swap the chicken for mixed veggies or paneer.
• Spice Levels: If you like it less spicy, reduce the chili paste or use sweet bell peppers for color.
• Fancy Touch: For a special occasion, add saffron soaked in warm milk for a rich flavor.

You can also add seasonal veggies like carrots or peas in the winter for extra nutrition and flavor.

Serving & Storage

Now that your Raju Gari Kodi Pulao is ready, let’s talk about serving! Serve it hot in a big bowl, garnished with fresh mint leaves and fried cashews on top for a lovely presentation.

Pair it with sides like onion raita or cucumber salad to balance the spice.

Storage Tips: Leftovers can go in an airtight container in the fridge for up to three days. Reheat gently with a splash of water to keep it moist.

Make Ahead: Preparing this pulao a day in advance lets the flavors deepen. Just reheat when you’re ready to serve! If you want to freeze it, let it cool before transferring to freezer-safe containers. It’ll keep for about a month.

With these friendly tips and a step-by-step guide, I hope you feel inspired to make your own Raju Gari Kodi Pulao at home! Enjoy every bite of this royal dish that beautifully blends tradition and comfort in one delicious meal!

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