🍽️
Food/Recipe
Kakinada Kodi Pulao
Prep30 mins
Cook45 mins
Total1 hr 15 mins
🌍 Andhra (South Indian)🍽️ Main Course👥 4-6 servings
Ingredients
- Chicken 🍗: 1 kg, cut into medium pieces
- Basmati Rice 🍚: 2 cups, soaked for 30 mins
- Onions 🧅: 2 large, thinly sliced
- Green Chilies 🌶️: 6-8, slit lengthwise
- Ginger-Garlic Paste: 2 tbsp
- Tomatoes 🍅: 2 medium, chopped
- Mint Leaves 🌿: 1/2 cup, chopped
- Coriander Leaves 🌿: 1/2 cup, chopped
- Ghee: 3 tbsp
- Oil: 2 tbsp
- Whole Spices (Bay leaf 🍃, Cinnamon stick, Cloves, Cardamom)
- Turmeric Powder: 1 tsp
- Red Chili Powder: 1-2 tsp (adjust to taste)
- Garam Masala: 1 tsp
- Salt 🧂: To taste
- Lemon Juice 🍋: 1 tbsp
Instructions
- Marinate Chicken: In a bowl, mix chicken with ginger-garlic paste, turmeric powder, red chili powder, garam masala, salt, and lemon juice. Marinate for at least 30 minutes. ⏰
- Sauté Onions: In a large pot or pressure cooker, heat ghee and oil. Add whole spices and sauté for a minute. Add sliced onions and green chilies. Fry until golden brown. 🔥
- Add Tomatoes & Paste: Add chopped tomatoes and sauté until they soften. Add ginger-garlic paste and sauté for another minute. 🍅
- Add Chicken: Add marinated chicken to the pot and sauté until the chicken is lightly browned. 🐔
- Add Rice: Add soaked basmati rice to the pot. Sauté for a minute. 🍚
- Add Water: Add 4 cups of water (or as needed based on your rice). Add salt to taste. 💧
- Pressure Cook/Simmer: If using a pressure cooker, cook for 2-3 whistles. If using a pot, cover and simmer on low heat until the rice is cooked and the water is absorbed (about 15-20 minutes). ♨️
- Garnish & Serve: Garnish with chopped mint and coriander leaves. Serve hot with raita or your favorite side dish. 🌿
