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.  



Eat Out Trials | Restaurant Hopping| Yuktha Review |SBOW Hyderabad Review| Simply South Review |WOFl Review| BBQ Nation Review | Food places in Hyderabad

It has been a while since I have penned down my last post. Hopping between cities, shopping, catching up with friends, cousins, it has been a busy time. Food, undeniably forms the biggest contributor to my experiences either when I am at home or travelling.The health freak inside my head used to prick me from time to time, but I somehow managed a midway. Struggling with consciousness of eating outside on a daily basis and the joy of trying so many flavours, is a difficult place to be in right?  Here is a brief review of what I had recently. I couldn’t take pictures of everything. Hence, mashed up collages for a simple peek-a-boo. 


Wall Mural @ VJA; Dil Kush @ RJY ; mini appam cakes @home; Nutella WOFL; WOFL Ala Mode @ HYD

Yuktha: Their Maharaja Biryani Platter is well portioned and the service was quick. There was a striking difference between the taste of the seven biryanis. I stay away from biryanis mostly for two reasons – their volume and lack of distinguishing taste. But, the Maharaja Platter dispelled those thoughts inside me. The foodie in me was dancing. It had Andhra Mutton Biryani, Andhra Chicken Biryani, Hyderabad Chicken Biryani, Hyderabad Mutton Biryani, Mughalai Boneless Chicken Biryani, Chettinad Fish Biryani, Lucknowi Prawn Biryani. I felt heavy after four biryanis. Facepalm. One platter should be fine for two people with moderate appetite. But, if you are in a binge mode, I think you can have it all alone 😉

WOFL:I was floored by their Blueberry Waffle on my last visit, and I had to visit this place again. This time went there with two of my favorite people. I chose WOFL Ala Mode. It had Baked Apple and Cinnamon, the most lauded combination. It was soft, crusty and had a coconut-like taste with profusive cinnamon flavour. Others had a Nutella Waffle and King’s Meal. Both were extremely delicious.


Caramel Custard @SBOW; Cheese cake and Paan Kulfi @ BBQ N; Cream Stoned

Barbeque Nation – Jubilee Hills: Famous for their unlimited starters, this place always pleases my cravings for tender meat options. It is hard to recollect the exact names of the starter items. I liked the Chicken Wings and Ajwaini Chicken along with Prawns. Ajwaini Chicken caught my attention more than others. Fish starter was so light. I wonder which fish they used, for the meat held to the skewer very well. The cheesecake and the pastries were too sweet for my taste. Stopped by the Kulfi bar at the last and the idea of a paan flavoured Kulfi intrigued me. For the not so paan aficionado in me, it was quite pleasing. I think I should omit the toppings next time, to enjoy the actual flavour.  

Simply South – Film Nagar: Ah! The ambience of this place is always comforting. The Annamaya Keerthana instrumental playing in the backdrop, along the delightful fragrance of dhoop stick (incense stick), brings warmth of home to mind. After going through the menu for n’th time, it was hard to recollect the exact names while ordering. Interesting food confuses me, always! We ordered Rasa Vada, Ullipaaya Kaara Pulsu and Kai Kari Mandi along with steamed rice. All of them were cooked to perfection. Ullipaaya Kaara Pulusu, a soupy curry with tomatoes, shallots and onions is a must try, especially for those who wonder if a simple dish could be finger-lickingly good. If you are anyone who is from Andhra or ever tried Andhra food, you must be quite familiar with the simple and yummy pulusu style curries. They are tangy and spicy gravy curries whose thickness can vary. Kai Kari Mandi would have been great along with rotis or any kind of flat bread. Nevertheless, I liked it so much that I ate it with rice. It is an assortment of vegetables in a spicy Chettinad gravy. There wasn’t any space left in the tummy for ‘Madhuram.’ Yeah, that’s the header for desserts in their menu! 😀

Soda Bottle Opener Wala: Ever since SBOW has opened in Hyderabad, it has become my favourite hangout place. I like the interiors of this place; it has a cozy appeal of a small vibrant cafe. Egg Kejriwal and Mawa Cake are my usual picks. I had Caramel custard on one meetup and had a full course with Chilli Cheese Pav, Veg Dhansak and Prawn Patio the other time. Yeah, I hit the place twice in the last week.


Garlic Naan @ chutneys; Burger King Whopper; Spring Roll @ Chutneys; Dhansak @ SBOW

Punjabi Affair: Sitting cross-legged on a couch and slurping the non-vegetarian platter while catching up with friends is surely the best way to spend a Sunday afternoon. The place has some quirky posters portraying Punjabi’s philosophy about food.


@Punjabi Affair

Apart from these, also tried Burger King for the first time. Tired of simple burgers from McDonalds, I found the Mutton Whopper refreshing. I could get the taste of mutton and was extremely satisfied with the veggie portion and sauces.

Another dessert, that caught my attention is called Dilkush, a khova ball wrapped in a layer of carrot halwa from Anand Sweets at Rajahmundry.


Orange Candy@ SBOW  😀

I have been to a workshop on ‘Basics of Baking’ today at El Pastel in Hyderabad. It is a two day workshop. Here is a little sneak peak into the same.


Banana Cake and Red Velvet Cake @ El Pastel, HYD

More details about the workshop in tomorrow’s post. Stay tuned!


Cashew Chicken with Drumstick Curry Recipe| How to make Chicken curry with Fresh Cashews and drumsticks| Pachi Jeedipappu-Mulakaada Kodi Koora


Fresh seasonal produce always excite me and I think staying away from metro life has brought them closer and easily available than ever. In between simmering summer temperatures and onset of monsoons, unripe cashew fruits make their way into local farmers market. In Andhra region, from where I come, tender cashew nuts are relished with drumsticks and onions curry. Andhra curry recipes always have this subtle sweetish spicy taste, which make me consume more rice. Well, I think delicious food always comes with an invisible tag warning, ‘eat more at your own risk’.


Unripe Cashew Fruits

Had the cashew fruits bought were ripe; I would have had the chance to know what they taste like. Curiosity doesn’t kill the cat, sometimes at least. Do you know this – what we commonly call as cashew fruit isn’t the actual fruit. As you can see, there are two parts –the kidney shaped part which has seed or nut and the juicy part. Scientifically speaking, the fleshy part is the modified stalk of the flower. The true fruit is the kidney shaped half which has the nut. I learned about it in the eleventh grade botany class. It was one the many fascinating things I learnt while learning botany. Do you know that there are plants which eat insects? Yes, it’s true. Okay, I will talk about the recipe now.

The traditional Andhra ‘Pachi Jeedipappu Kodi curry’ uses the fresh cashew in whole. But, I wanted to have it along with roti, so reserved only handful of them for the crunch and pureed the remaining. Mom already marinated the chicken by the time I woke up. She just used some chilli powder, salt, turmeric and curd. I left it that way without any further add-ons and let the chicken soak it all for about 4 hours. As most of you might have known, the more time you marinate the chicken, the better it would taste. Just remember to refrigerate if your margination time is beyond 6 hours or right way if you are living in hot climate. I didn’t follow any particular recipe (lazy to research actually) so, the measurements are not to the T. Adjust spice and salt levels according to your taste.


  • Chicken – ½ kg (boneless preferred)
  • Fresh cashew nuts – 1 cup
  • Roughly Chopped Onions – ½ cup
  • Large sized tomatoes – 1
  • Green Chillies – 4
  • Drum sticks – 1 nos ( 6 – 8 nos 2 inch pieces)
  • Shahjeera – 1/2 tsp
  • Green cardamom – 1 nos
  • Dried bay leaf – 1-2 nos
  • Red Chilli Powder – as required (add half into marinade and half into curry)
  • Garam Masala – 1tsp
  • Turmeric powder – 1tsp (add half into marinade and half into curry)
  • Ghee – 1tbsp + Oil – 2tbsp
  • Salt – as required

Step –by- step:


½ tsp – turmeric powder

1 tbsp – chilli powder

½ tbsp – ginger garlic paste

2 tbsp – Curd

½ tsp – Salt

Clean the chicken pieces with water and take them into a bowl. Add the above ingredients into it and mix well, such that all the pieces are uniformly coated with the marinade.


  • Place the cooking pot/pan on heat. Add the ghee and oil and wait till it gets hot and put in the bay leaves, cardamom and shahjeera.
  • After a minute or half, toss in the slit green chillies, handful of fresh cashew nuts and chopped onions. Sautee the onions for a minute and add the drumsticks. Add the remaining amount of turmeric powder, mix well and put on a lid.
  • As the onions turn translucent, add the marinated chicken into the pot. Mix well, replace the lid and check the pot after ten minutes. The heat level can be from medium to high now.
  • Meanwhile, pulse the fresh cashews and tomato in blender.


  • The juices from the chicken ooze out. This provides enough water for the chicken to cook. Add the red chilli powder, salt and tomato- cashew paste and mix. Let the lid on for another ten minutes.

Chicken curry_collage

  • Now, add the garam masala and place the lid for another 2 minutes. Check for the spice and salt level. Adjust accordingly.
  • By this time, the gravy comes together. Let the curry stay on heat for some more time, if you want thicker gravy. Serve it with rotis/rice/biryani.


I stored the left-over curry in the fridge and interestingly, the taste of the curry improved ten times the next day. I never experienced this before with chicken curries. Some post-cooking marination magic!


  • Removing the cashew seed is a tedious process. Wear gloves while working with them. If not careful, the resin from the unripe fruit gives a burning sensation to the skin.
  • Garam masala used in the recipe is mom’s recipe. It is a fresh blend of poppy seeds; garlic cloves, cumin, cloves and coriander seeds.
  • Never add spices when the oil is at room temperature. Warm oil allows the spices release their aromatic compounds.
  • This recipe works well with dry cashews too. Just soak them in water overnight or warm water for about half an hour.