How to make Andhra Style Chicken Pulao -

Chicken pulao with an Andhra touch.

Sanjeev Kapoor

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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For more recipes related to Andhra Style Chicken Pulao checkout Yakhni Pulao, Chicken Pulao, Chicken Fried Rice, Chicken Pulao . You can also find more Rice recipes like Kachche Murgh Ki Biryani Vaghareli Khichdi Kabsa Pongal

Andhra Style Chicken Pulao

Andhra Style Chicken Pulao Recipe Card


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.

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.