How to make Andhra Style Chicken Pulao - Chicken pulao with an Andhra touch.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken (चिकन), Basmati Rice (बासमती चावल)

Cuisine : Andhra

Course : Rice

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Andhra Style Chicken Pulao Recipe Card

Andhra Style Chicken Pulao

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Andhra Style Chicken Pulao checkout Yakhni Pulao, Chicken Pulao, Chicken Pulao, Chicken and Sausage Jambalaya . You can also find more Rice recipes like Sindhi Biryani, Caribbean Rice, Lotus Root Leaf Rice, Chilli Garlic Chicken Rice.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Andhra Style Chicken Pulao Recipe

  • Chicken Cut into 12 pieces on the bone 750 grams

  • Basmati Rice soaked 1 1/2 cups

  • Onions 2 medium

  • Oil 3 tablespoons

  • Cinnamon one inch sticks 2-3

  • Cloves 5-6

  • Green cardamoms 5

  • Star anise 1

  • Curry leaves 15-20

  • Dried red chillies 3-4

  • Garlic 15-20

  • Ginger 1 1/2 inch piece

  • Water 2 tablespoons

  • Green chillies 4

  • Salt to taste

  • Coconut milk 1 cup

  • Chicken stock 2 cups

  • Lemon 1


Step 1

Slice onions. Heat oil in a deep non stick pan and add cinnamon, cloves, green cardamoms, star anise, curry leaves and onions and sauté till golden.

Step 2

Grind red chillies, garlic, ginger with 2 tbsps water to a fine paste. Slit green chillies and add to the pan and continue to sauté. Add chicken and salt and sauté for 2-3 minutes.

Step 3

Add ground paste and mix well. Drain rice and add along with coconut milk, chicken stock and cook on high heat. When the mixture begins to boil, reduce heat and add juice of 1 lemon.

Step 4

Mix well, cover and cook till both the rice and chicken are done. Take the pan off the heat and let it stand, covered, till it is time to serve. Serve hot.