Andhra Chicken Pulao
Andhra chicken pulao is a scrumptious one pot meal made with fresh spices, cooked meats or sauteed vegetables with rice (uncooked rice) combined together until done.It’s a great one-pot meal, and a delicious weekday alternative to your old meat and potatoes standby. Spice it up in the kitchen and switch it up with this delicious Indian dish. This Andhra pulao is prepared with adding chicken with fine meat, rice and seasonings. This Andhra chicken pulao is a kind of biryani but is lighter and is not greasy. Check it out the Andhra chicken pulao recipe here!!
[one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Difficult [/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 kg chicken
- 1 kg basmati rice
- 3 medium-sized onions, sliced
- salt to taste
- 100 ml vegetable oil
- 100 ml unsalted butter
- 4 cinnamon sticks
- 2 green cardamom
- 3 cloves
- 2 star anise
- 2 sprigs fresh curry leaves
- 1 tbsp fresh ginger paste
- 1 tbsp fresh garlic paste
- 4-6 fresh green chilies, sliced
- 400 ml buttermilk
- 4 medium-sized tomatoes, diced
- 1 cup coconut milk
- 1.25 liter chicken stock
- 1 bunch fresh coriander leaves, chopped
- 1 lemon, cut into quarters
[/tab] [tab]Yield: 5 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Cut the chicken into 16 pieces, wash and keep aside to drain.
Wash and soak the rice in cold water for approximately 20 minutes.
Apply approximately 3g of salt to the sliced onions and keep aside.
In a thick-bottomed pot, heat the oil and butter combination and crackle the whole ‘Garam Masala’.
Reduce the fire and add the star anise along with 1sprig of curry leaves.
Add the sliced onions and saute over medium heat till golden-brown.
Add the ginger and garlic pastes and cook till golden brown.
Add the chicken pieces to the above mixture and cook till it is browned.
Add the slit chillies, the remaining sprig of curry leaves, salt to taste and the buttermilk. Cook till the chicken is cooked and the moisture content is reduced to half.
Add the chopped tomatoes and the milk of 1coconut or half a can of coconut milk. Cook till the tomatoes are done and add water or stock to the mixture.
Allow it to come to a boil, drain the water from the soaked rice and add it to the pot.
Stir the rice till it is well mixed with the chicken, check the seasoning and cook it till all the moisture is nearly absorbed.
Remove the pot from the fire, cover it with a clean wet cloth and a tight-fitting lid.
Place in a moderate oven (220-240°C) for about 15-20minutes till the rice is done.
Garnish with fresh coriander leaves and drizzle with lemon juice. Delicious Andhra Chicken Pulao is ready to serve. ENJOY!!
- Serve with mint raita.
If you like this Andhra Chicken Pulao Recipe and make it then let me know your feedback by commenting below.