Raju Gari Kodi Pulav Recipe| Recipe of Indian Chicken Pulav | Simple Recipe for Chicken Pulav| Andhra Special Pulav| Delicious Pulav Recipe


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 Ghee

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

20 Cloves

1 Black Cardamom

1 Marathi Mogga/ Indian Capers

Brown Onion Paste:

1 large size onion

¼ cup oil


  1. 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.


  1. Wash and soak the rice in two cups of water.
  2. Wash and keep the chicken aside. I personally rest chicken chunks in turmeric water for 5 min and rinse them finally.
  3. 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.
  4. Take a pressure cooker and add ghee, oil to it. ( I used a 5 litre pressure cooker pan)
  5. Once the oil-ghee heats up, add the whole garam masala.
  6. 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.
  7. Add in sliced onions and saute them till translucent.
  8. Mix the curd and brown onion paste and add it to the pan.
  9. As it picks up heat, add the chicken pieces on high flame. Ensure you switch to high flame when the chicken is added.
  10. Pop in the chopped mint. This is the time to add in the chopped coriander. I didn’t have it today. Hence omitted.
  11. Put in the salt. Taste and adjust accordingly.
  12. Add the milk.
  13. As it heats up, sprinkle the garam masala and mix well.
  14. 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)
  15. Now, add the rice and any extra ghee if you want. Stir it well and add salt and spice powders if required.
  16. Close the cooker and cook for 2-3 whistles.
  17. 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.

Happy Cooking!



  • 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.  



Stuffed Pointed Gourd Curry Recipe| Gram flour masala mix with Potols| How to make stuffed Parwals


Tug of wars are never easy, especially when they happen inside our brains. Today it was between the eagerness to watch the season finale episode of the HBO’s TV Series, GOT (Game of Thrones) and dishing out Parwals. It’s tough to mute the series buff in the head, but once I got to cooking, I completely forgot about the episode. Restraining from some indulgences, do pay off well at the end of the day. Here, in the form of a tasty curry.


Let me brief you about Parwals. Also known as, Potols in Andhra region, these are oval shaped summer vegetables from the family of cucumbers. My introduction to this vegetable happened few years back in a vegetable shop near my home in Hyderabad. Each visit to a vegetable shop or farmer’s market or a super mart, my head veers in all directions possible for interesting finds. It’s like a kid’s fetish for a new toy or that of gadgets or clothes as an adult. I found these vegetables in a tray filled with water. At first, I mistook them as an unknown variant of Dondakaya (Tindora). Found out its name and basic recipes using it from a fellow shopper then. I tried my hands to make Potato Parwal fry, which took a lot of time. Their skin is so hard that a simple fry would definitely take more time. Not ideal dish to make when you are short on time. Todays’ recipe is extremely simple in execution. Couldn’t recollect the source of this recipe, but the method is so simple, so went ahead with spices as per my taste. All you have to do is make a simple masala mix, stuff it into the Parwals, shallow fry them! Tying the stuffed parwal is so fun! While you wait for them to cook on stove, enjoy the smell of the roasted parwal in the kitchen, aaha, tempting!


Parwals – 6 (Medium sized)

1 tbsp – oil

Masala Mix:

½ cup  besan/ gram flour /senagapindi

1 tbsp  ginger garlic paste

1 tsp  fennel powder

½ tbsp coriander powder

½ tsp cumin powder

¼ tsp turmeric powder

½ tbsp chilli powder

2 tbsp oil

Salt as required (I used ½ a tsp)

1 tbsp (approx)   water


  • Wash and chop the stalks on either side of parwal.
  • Make a longitudinal slit on one side. Remove the pulp if the seeds are too hard.
  • Take all spice powders mentioned in the masala along with the oil and mix well.
  • Stuff the parwals with this masala. Tie the parwals with a thread. This ensures that the masala doesn’t get out of the veggies.


  • Put oil in a frying pan and once the oil heats up, place the veggies in it.
  • Cook covered in low heat for 5-6 minutes.
  • Now, open the lid of the pan and turn with tongs and cook on low flame for 5 minutes covered.
  • Keep an eye on the pan in between so that it doesn’t get burn.
  • If the skin of veggies is too hard, add a spoon of water.


With closed lid, the masala inside the vegetable steams up and gets a unique taste. I like to consume these stuffed parwal as it is with rice. You can also make gravy alongside these stuffed veggies. They are delicious to eat as a snack too!