When it comes to natural aromas and mouthwatering recipes, Raju Gari Kodi Pulao screams deliciousness. From the place where spices come from, this restaurant-style Andhra chicken pulao has become very popular among food lovers. Check it out to enjoy the appetizing aroma, tender chicken, and well-spiced rice made to taste tradition in every single morsel.
In this blog, you’ll learn more about this dish as well as the possibility of making it with common ingredients. If you are a lover of spicy food, just wishing to experience the Andhra Pradesh food industry, this dish will take you strategically to the flavour journey of Southern India.
How ‘Raju Gari Kodi Pulao Began Its Journey
Raju Gari Kodi Pulao is named after the royal kitchens of Andhra, where cooking was considered to be a form of art, especially food that was rich in flavors, was the norm. The English meaning of the word ‘Raju’ is ‘king’; this dish was the king of all non-veg preparations. It is quite beyond chicken and rice; it is Andhra’s spices, herbs, oil, and slow and succulent chicken seasoned to delight the palate.
Why Andhra Chicken Pulao Is Different?
The uniqueness of this chicken pulao is that while the whole spices are toasted and the ground masalas are the powders that are cooked to release its intense flavours. The taste of the dish is slightly hot and spicy, with an additional smoky flavor from the cooked chicken, which makes it an all-time favorite in most of the Andhra households and restaurants.
While biryanis are made by assembling the rice and the chicken layered and then baked, Kodi Pulao is a one-pot preparation where rice and chicken are cooked simultaneously so that rice gets flavored by the juices coming out of the chicken. It is like two lovers who are well-suited for each other. One enhances the other’s qualities to the highest level.
Raju Gari Kodi Pulao Recipe or How to Make Andhra Style Spicy Biryani | Step-by-Step Instructions
- Marinate the Chicken: Begin with the preparation, which involves coating the chicken pieces with yogurt, turmeric powder, chili powder, and ginger-garlic paste. This makes the chicken well seasoned since it takes all the spices before it is cooked.
- Prepare the Masala: In a big vessel, cook ghee and add whole spices like cinnamon, cardamom, bay leaf, and cloves. As soon as they let out their aroma, fry chopped onions to a golden brown. Now add the ginger-garlic paste and sauté it for couple of minutes.
- Add Tomatoes and Chilies: Add chopped tomatoes and green chilies and mix so that they become soft, along with other masala. Then add and mix this to the above ingredients – these make the base of the pulao as they provide the depth and the heat!
- Cook the Chicken: Spoon the marinade with the chicken and fry it for a couple of minutes or until it turns slightly brown and emits juice. This step is important in order to seal the flavors in so as to prevent any loss of flavor and aroma.
- Add the Rice: Wash the basmati rice and then put this rice to the chicken mixture. Then mix everything well, covering the rice with the masala. This is when the most delicious action starts here. The rice soaks up all the gorgeous flavours from the spiced chicken.
- Pour in Water: Pour the right amount of water that you would use to cook your rice. In the rationing of the ingredients, the following results: For every cup of rice, add 1.5 cups of water. Add and season it with salt and allow it to boil.
- Simmer and Cook: Reduce the heat, keep the pot covered, and let the pulao cook for another 20 minutes on low flame until the rice is tender and fluffy.
- Garnish and Serve: After the pulao is cooked, stir it gently with a fork and garnish it with fresh coriander and mint leaves. This should be accompanied with raita or a simple salad because the dish is rather spicy.
From ghee, which forms the base of almost every Indian dish, to the hotness of green chili, that encompasses all the flavours. Raju Gari Kodi Pulao is sure to blow your senses away.
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