Andhra Kodi Pulao with Cucumber Raita

Instructions

1. 1

   Prepare Rice and Marinate Chicken

   • Thoroughly wash the basmati rice under running water until the water runs clear. Soak it in fresh water for 30 minutes.
   • In a mixing bowl, combine the chicken pieces, whisked curd, ginger garlic paste, turmeric powder, and 0.5 tsp of salt. Mix well to coat the chicken evenly. Set aside to marinate for at least 30 minutes.
2. 2

   Sauté Aromatics and Onions

   • Heat oil and ghee together in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-45 seconds until they release their aroma.
   • Add the thinly sliced onions and sauté for 10-12 minutes, stirring frequently, until they are deeply golden brown. This caramelization is key to the pulao's flavor.
3. 3

   Cook the Chicken Masala

   • Add the slit green chilies and sauté for another minute.
   • Add the marinated chicken to the pot. Increase the heat to medium-high and cook for 6-8 minutes, stirring occasionally, until the chicken is seared on all sides.
   • Stir in the chopped tomatoes, red chili powder (if using), and the remaining 1 tsp of salt. Cook for 5-7 minutes until the tomatoes break down and oil begins to separate from the masala.
4. 4

   Combine Rice and Liquids

   • Add the chopped mint and coriander leaves and mix well for a minute.
   • Drain the soaked rice completely and add it to the pot. Gently stir for 1-2 minutes to coat the rice grains with the masala, being careful not to break them.
   • Pour in 3 cups of water and sprinkle the garam masala over the top. Give it one final gentle stir and bring the mixture to a vigorous boil.
5. 5

   Cook on 'Dum'

   • Once the water is boiling rapidly, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid. You can place a piece of aluminum foil under the lid for a tighter seal.
   • Cook undisturbed for 18-20 minutes. Do not open the lid during this time.
   • After 20 minutes, turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the rice to absorb all the steam and become fluffy.
6. 6

   Garnish and Serve

   • Open the lid and gently fluff the rice from the sides using a fork or a spatula.
   • Drizzle the fresh lemon juice over the pulao and garnish with extra chopped coriander leaves.
   • Serve hot with a side of cooling cucumber raita or a simple onion salad.