Sundays used to be so synonymous with biryanis and pulavs during childhood. Growing up, living in hostels and working away from home, this synonymy took a back seat. It has become haphazard and started depending on whatever the whimsical palate fancies upon. Either way, there is always a wave of excitement around food. Especially around biryanis and pulavs. Any menu on a festive occasion or a party falls incomplete without them. Bading goodbye to the scorching summer, now is the time to pick up the spices and cook some warm pots of pulav and biryani. After tasting the delicious Maharaja Biryani Platter at Yuktha, couldn’t wait to make some spicy rice item at home.
Raju gari Kodi Pulav is a dish you would be suggested to try when someone asks for a delicious biryani-pulav in Hyderabad. It’s a signature dish of Ulavacharu and Kitchen of Kuchipudi. I haven’t visited this place yet but have heard so much about it and when I found a cookery show video with its owner-chef, Mr. Kuchipudi Venkat, I couldn’t wait to give it a try. The measurements mentioned are approximate in the video. So, I worked up on rough calculations and the dish came out so well. Couldn’t believe myself going for a second serving of this pulav! I usually prefer those pristine white shaded fried rice items (Not a fan of the mashed up Indo-Chinese versions) to biryani/pulav.
Basmati rice – 2 cups
300-350 gms Boneless Chicken
2tbsp cooking oil
3 tbsp green chilli paste
1 tbsp ginger garlic paste
2 medium sized onions, sliced
2tbsp brown onion paste
½ cup Curd
1 cup milk
1 cup – chopped mint leaves (tightly packed)
½ tbsp – home made garam masala powder
1 tsp – coriander powder
3 – 4 cups of Water
Salt – as per taste
Cashews – as required
Chopped coriander – 1 cup ( I haven’t added here)
Whole Garam Masala:
1 tbsp Shajeera
3 Bay Leaves
2 inch Cinnamon
10 Green cardamoms
1 Black Cardamom
1 Marathi Mogga/ Indian Capers
Brown Onion Paste:
1 large size onion
¼ cup oil
- a) Brown Onion Paste:
Slice onion and sautee it in oil. Cool down and grind it into smooth paste. This gave me 2tbsp of paste.
- Wash and soak the rice in two cups of water.
- Wash and keep the chicken aside. I personally rest chicken chunks in turmeric water for 5 min and rinse them finally.
- If the pieces you have are large, cut into small pieces. Since we are not marinating chicken, smaller sized pieces ensure that meat is cooked uniformly.
- Take a pressure cooker and add ghee, oil to it. ( I used a 5 litre pressure cooker pan)
- Once the oil-ghee heats up, add the whole garam masala.
- Scoop in the ginger garlic paste and after a minute add in the green chilli paste. Sautee till on medium heat till the raw flavour is out. This takes around 2 -3 minutes at the maximum.
- Add in sliced onions and saute them till translucent.
- Mix the curd and brown onion paste and add it to the pan.
- As it picks up heat, add the chicken pieces on high flame. Ensure you switch to high flame when the chicken is added.
- Pop in the chopped mint. This is the time to add in the chopped coriander. I didn’t have it today. Hence omitted.
- Put in the salt. Taste and adjust accordingly.
- Add the milk.
- As it heats up, sprinkle the garam masala and mix well.
- Add water and let it come to boil ( I added 1 ½ cups of water as the basmati rice completely absorbed the water it is soaked in)
- Now, add the rice and any extra ghee if you want. Stir it well and add salt and spice powders if required.
- Close the cooker and cook for 2-3 whistles.
- Serve it hot with raita/boiled egg/salan.
I was too lazy to make salan or decorate it. So savoured it with slightly roasted boiled egg. Heat a teaspoon of oil in a small pan and roast the boiled egg uniformly on all sides. Sprinkled a pinch of salt, red chilli powder and few curry leaves on the egg. And remove it from the heat. Gotta see how this method would work for a vegetarian version.
Try and and let me know how you liked it.
- Be careful with rice water ratio. Adjust the water ratio according to your experience with rice variety you use. This pulav has a sticky texture when compared to others. I think the rich fats from ghee, milk, curd contribute to this.
- Yes, the recipe doesn’t use red chilli powder or turmeric.
- The amount of green chilli paste and garam masala powder depends upon how hot your chillies or masala is. So, adjust accordingly.
- I have used homemade garam masala which has relatively less amounts of coriander. Hence, added it separately.