Raju Gari Kodi Pulao Recipe
Raju Gari Kodi Pulao, also known as “King’s Chicken Pulao,” is a fragrant dish from the royal kitchens of Andhra Pradesh. This one-pot meal features tender chicken, aromatic basmati rice, and a mix of spices, creating a comforting and satisfying culinary experience perfect for family gatherings or special occasions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4-6 1x
- Category: Main Course
- Cuisine: Indian
Ingredients
Scale
- 2 cups basmati rice (soaked for 20 minutes)
- 750 grams chicken, cut into pieces
- 2 tablespoons oil (vegetable or canola)
- 2 tablespoons ghee (or butter)
- ¾ cup yogurt/curd (thick and fresh)
- 1 cup sambar onions/shallots, finely chopped
- 3 bay leaves
- 4–5 cloves
- 3 black peppercorns
- 2 cinnamon sticks
- 3–4 green cardamom pods
- 2 star anise/javitri
- ½ cup mint leaves, chopped
- ½ cup coriander leaves, chopped
- 1 tablespoon green chili paste (adjust to taste)
- 1 tablespoon ginger garlic paste
- Salt to taste
Instructions
- Prepare the Rice: Rinse the basmati rice under cold water until clear. Soak for 20 minutes, then drain.
- Prep the Chicken: Clean the chicken pieces and place them in a bowl.
- Heat the Pot: In a pressure cooker or heavy pot, heat oil and ghee over medium heat.
- Fry Cashews: (Optional) Add cashew nuts and fry until golden brown. Remove and set aside.
- Sauté Onions: Add chopped shallots and sauté until golden brown.
- Add Whole Spices: Incorporate bay leaves, cloves, peppercorns, cinnamon sticks, cardamom pods, and star anise. Sauté for about two minutes until fragrant.
- Mix in Pastes: Stir in green chili paste and ginger garlic paste; cook until the raw smell disappears.
- Cook Chicken: Add chicken pieces, mixing well to coat with spices.
- Add Yogurt & Seasoning: Stir in yogurt and salt; let simmer for about 10 minutes until chicken releases its juices.
- Incorporate Herbs: Add chopped mint and coriander leaves; mix thoroughly.
- Cook Rice: Pour in three cups of water and bring to a boil. Gently add soaked rice and stir to combine.
- Pressure Cook: Cover with a lid and cook on medium heat for about 15 minutes or until two whistles are heard from the pressure cooker.
- Rest & Fluff: Let rest for 10 minutes before opening the lid. Gently fluff the pulao with a fork.
- Serve: Garnish with fried cashews and serve hot with raita on the side.
Notes
Serving Suggestions
Pair this flavorful pulao with cooling onion raita or a refreshing cucumber salad for a delightful contrast.
Tips & Tricks
- For added richness, use bone-in chicken.
- Adjust the green chili paste according to your spice preference.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on low heat with a splash of water to prevent drying out. This pulao can be made ahead of time and reheated when ready to serve!
Find it online: https://indianrecipe.info/raju-gari-kodi-pulao/