Andhra Kodi Pulao

1. 1
   prep · ~30 min

   Soak the rice and prepare the spice paste.

   1.Wash basmati rice and soak in water for 30 minutes, then drain.

   2.Soak poppy seeds in 2 tbsp warm water for 15 minutes.

   3.Grind soaked poppy seeds, cashew, and grated coconut with 2-3 tbsp water to a smooth paste. Set aside.
2. 2
   prep · ~15 min

   Marinate the chicken.

   1.In a bowl, combine chicken pieces with yogurt, turmeric powder, and half the red chili powder.

   2.Mix well and let it rest while you prep the other ingredients.
3. 3
   saute · ~14 min

   Fry the onions and whole spices.

   1.Heat oil and ghee in a heavy-bottomed pot over medium heat.

   2.Add bay leaf, cinnamon, cardamom, cloves, and cumin. Sauté until fragrant (30 seconds).

   3.Add sliced onions and sauté until deep golden brown, stirring often (10-12 minutes).

   4.Add ginger-garlic paste and cook until the raw smell disappears (1-2 minutes).

   TIPThe deep browning of the onions is crucial for a rich color and flavor in the pulao.
4. 4
   saute · ~11 min

   Cook the chicken with tomatoes and spices.

   1.Add marinated chicken pieces and sear on high heat for 3-4 minutes, turning occasionally.

   2.Stir in chopped tomatoes, green chilies, and the remaining red chili powder.

   3.Cook until tomatoes soften and the oil begins to separate from the masala (5-7 minutes).
5. 5
   mix · ~3 min

   Combine the spice paste with the chicken.

   1.Add the ground coconut-poppy seed paste to the pot.

   2.Sauté for 2-3 minutes, stirring continuously until the paste blends with the masala.

   3.Add half the mint and coriander leaves. Mix well.

   TIPContinuous stirring prevents the coconut paste from sticking to the bottom of the pot.
6. 6
   simmer · ~20 min

   Layer the rice and cook the pulao.

   1.Pour in the hot water, add salt, and stir gently. Bring to a boil.

   2.Add the drained rice, stir carefully once, and cook on high flame for 2 minutes.

   3.Reduce heat to the lowest setting. Sprinkle remaining mint, coriander, and garam masala on top.

   4.Cover with a tight lid and cook on dum for 15-18 minutes until rice is fluffy and water is absorbed.

   TIPPlace a tava or griddle under the pot for the last 10 minutes to prevent the bottom from burning.
7. 7
   rest · ~5 min

   Rest the pulao before opening.

   Turn off the heat and let the pot sit covered for 5 minutes. This allows the steam to settle and the grains to firm up.

8. 8
   garnish · ~2 min

   Finish and fluff the pulao.

   1.Open the lid and sprinkle fresh lemon juice over the rice.

   2.Gently fluff the rice with a fork, mixing the chicken and rice layers evenly.

   3.Transfer to a serving platter and serve hot.

   TIPUse a fork to fluff, not a spoon, to avoid mashing the delicate rice grains.

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