Andhra Chicken Pulao / Kodi Pulao

This is a Spicy Andhra Chicken Pulao called Kodi Pulao. In Telgu language Kodi means Chicken. In this pulao the rice is cooked in coconut milk. The coconut in the rice gives an awesome and delicious taste to the spicy chicken, it actually balances the spiciness. Yum yum ... try and you will love it.

Ingredients
400 Grams Chicken
2 Cups Basmati Rice
2 Cups Coconut milk
2 Cups Water
3 Onions - chopped
3 Green Chillies - chopped
1 Tablespoon Ginger Garlic paste
5 cloves
2 Green Cardamom

1 Big Brown Cardamom
1 Piece Cinnamon
2 Bay leaves

5 Peppercorns
2 Tablespoons Oil
2 Tablespoon Ghee
4 Baby Potatoes - halved
1 Tablespoon Mint leaves

Ingredients for chicken marination

Juice of Big Lemon
1 Tablespoon Red chilly powder
1 Tablespoon Ginger Garlic paste
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam masala powder
1 Tablespoon Coriander powder Salt to taste

Method

To make the chicken

Clean and wash chicken.

In a big bowl add chilly, turmeric, coriander and garam masala powders, salt to taste, lemon juice, and the chicken, mix well, leave it for an hour to marinate in the refrigerator.

In a kadai heat add 2 tablespoons of oil, add the marinated chicken and potato stir fry on high flame for 2 minutes then reduce the flame, add a cup of water and cover and cook till the chicken and potatoes are cooked. Sprinkle the chopped mint leaves over it and keep it aside.

To make the rice

Clean, wash and drain rice, keep it aside.

In a big thick bottomed vessel, heat oil and ghee together , add cloves, cardamoms, cinnamon, peppercorns and bay leaves. Saute onions and green chillies, until the onions turn translucent. Add ginger garlic paste, stir, fry till oil leaves the sides then add the rice to it stir it lightly for 2 minutes. Add coconut milk and 2 cups water. Add salt, mix well, bring the water to a rolling boil, cover with a lid. Cook on medium low flame until the rice is 3/4 cooked. Stirring lightly occasionally.

Remove half of the rice into a bowl. On the rice that is in the vessel, sprinkle 1/4 cup water then spread evenly the chicken pieces along with the gravy over the rice. Now cover the chicken with the remaining rice which you have taken into the bowl. Cover and it on very low flame for 15 minutes or until the rice is completely cooked. Switch off the flame and let is stand covered for at least 15 to 20 minutes. Then take the Chicken pulao into a serving platter, garnish with fresh mint leaves. Enjoy this delicious and yummy Kodi Pulao with a raita of your choice.