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A fiery and aromatic one-pot chicken and rice dish from Andhra Pradesh. Tender chicken and fragrant basmati rice are cooked with a blend of green chilies, mint, and whole spices, creating a truly unforgettable meal.
For 4 servings
Prepare Rice and Marinate Chicken
Sauté Aromatics and Onions
Cook the Chicken Masala
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A fiery and aromatic one-pot chicken and rice dish from Andhra Pradesh. Tender chicken and fragrant basmati rice are cooked with a blend of green chilies, mint, and whole spices, creating a truly unforgettable meal.
This andhra recipe takes 70 minutes to prepare and yields 4 servings. At 690.3 calories per serving with 38.69g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine Rice and Liquids
Cook on 'Dum'
Garnish and Serve
Replace chicken with 250g of paneer cubes and 2 cups of mixed vegetables like carrots, peas, and beans. Add the paneer in the last 5 minutes of cooking the masala to prevent it from becoming chewy.
Reduce the number of green chilies to 2-3 and completely omit the red chili powder for a less spicy but still flavorful dish.
For a creamy and rich variation, replace 1 cup of water with 1 cup of thin coconut milk. This adds a subtle sweetness that complements the spices.
Follow steps 1-4 in a pressure cooker. After adding water, close the lid and cook on high heat for 2 whistles. Let the pressure release naturally before opening.
Chicken is a high-quality protein source, essential for building and repairing tissues, muscle growth, and supporting overall body function.
The carbohydrates from basmati rice provide a steady release of energy, keeping you fueled throughout the day.
Spices like turmeric, ginger, and garlic contain beneficial compounds like curcumin and gingerol, which have anti-inflammatory and antioxidant properties.
The capsaicin in green chilies can provide a temporary boost to your metabolism, aiding in calorie burning.
The main difference is the cooking method. In pulao, the raw rice and meat are cooked together in a measured amount of water (absorption method). In biryani, the meat and rice are cooked separately (rice is par-boiled) and then layered to cook together on 'dum'.
One serving of Andhra Kodi Pulao (approximately 485g) contains around 550-650 calories, depending on the amount of oil/ghee used and the cut of chicken.
It can be part of a balanced diet. It's a good source of protein from chicken and carbohydrates for energy. However, it uses white rice and can be high in fat due to oil and ghee. To make it healthier, use less oil, choose lean chicken cuts, and serve with a large vegetable salad.
Yes, you can use boneless chicken breast or thigh pieces. Reduce the cooking time for the chicken by a few minutes to prevent it from drying out.
Absolutely. Reduce the number of green chilies to your preference (e.g., 2-3 for mild heat) and skip the red chili powder. The whole spices will still provide plenty of aroma and flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the pulao and microwave until hot, or gently heat it in a pan on the stovetop with a lid on.