Natu Kodi Pulao

Name: Natu Kodi Pulao
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 500 g country chicken (bone-in, cleaned, medium pieces); 1.25 cup basmati rice (soaked for 30 minutes and drained); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 3 pcs green chili (slit); 2 tbsp ginger-garlic paste; 0.25 cup mint (loosely packed leaves); 0.25 cup coriander leaves (chopped); 0.25 cup yogurt (plain, whisked); 2 tbsp oil; 1 tbsp ghee; 2 pcs bay leaf; 1 inch cinnamon (broken); 4 pcs cloves; 3 pcs green cardamom; 0.5 tsp shah jeera; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp salt; 2.25 cup water (hot); 1 tbsp lemon juice

RATING

4.6/5(105)

TASTE SCORE

9/10

Fragrant Andhra-style country chicken pulao made with basmati rice, fresh herbs, whole spices, and a gently spiced chicken masala. It cooks into a deeply savory one-pot rice dish that feels festive yet comforting.

PREP

25m

COOK

45m

SERVES

1 KATORI

578 cal

SERVINGS

METHOD · 9 STEPS

prep · ~30 min
Soak the rice and get the chicken ready.
1.Rinse the basmati rice well until the water runs mostly clear.
2.Soak the rice in water for 30 minutes, then drain.
3.Clean the country chicken and keep the pieces ready.
4.Slice the onion, chop the tomato, slit the green chili, and chop the coriander leaves.
TIPSoaked and drained rice stays longer and cooks more evenly in pulao.
saute · ~1 min
Heat the fat and fry the whole spices.
Heat the oil and ghee in a pressure cooker over medium heat. Add bay leaf, cinnamon, cloves, green cardamom, and shah jeera, and cook for 30 to 40 seconds until fragrant.
saute · ~7 min
Cook the onions and green chili.
Add the sliced onion and green chili. Cook until the onions turn light golden and soft.
TIPKeep the heat medium so the onions brown gently without burning the spices.
saute · ~7 min
Build the chicken masala base.
1.Add ginger-garlic paste and cook until the raw smell fades, about 1 minute.
2.Add chopped tomato and cook until soft and pulpy, about 4 to 5 minutes.
3.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
4.Mix well and cook for 1 minute so the spices coat the masala.
saute · ~8 min
Cook the chicken with herbs and yogurt.
1.Add the country chicken pieces and mix until well coated with the masala.
2.Add mint, coriander leaves, and yogurt.
3.Cook on medium-high heat for 6 to 8 minutes, stirring now and then, until the chicken changes color and releases some moisture.
4.Cook until the masala looks glossy and lightly reduced.
TIPThis frying stage deepens the flavor and keeps the rice from tasting flat later.
pressure cook · ~8 min
Add rice and pressure cook the pulao.
1.Add the drained basmati rice and gently mix for 30 seconds without breaking the grains.
2.Pour in the hot water and lemon juice.
3.Taste the liquid and check the seasoning before closing the cooker.
4.Cover and cook on medium heat for 1 whistle, then switch off the heat.
TIPUse hot water so the cooking stays steady and the rice grains remain separate.
rest · ~15 min
Let the pressure settle naturally.
Rest the cooker off the heat until the pressure drops on its own. Open the lid and let the pulao sit uncovered for 5 minutes.
assemble · ~1 min
Fluff the pulao gently.
Use a fork or flat spoon to loosen the rice from the sides and fluff it gently so the grains stay intact and the chicken pieces distribute evenly.
serve
Serve the Natu Kodi Pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Country chicken is firmer than regular broiler chicken, so if your bird is older, give the masala stage a few extra minutes before adding rice.
2
Do not rush the onion browning; light golden onions give this pulao sweetness without making the final rice dark or sticky.
3
Cook the yogurt into the chicken until the masala looks glossy, or the pulao can taste watery and the spices will feel raw.
4
Taste the hot water-masala mixture before closing the cooker; it should taste slightly saltier than normal because the rice will absorb it.
5
After the pressure drops, rest the pulao uncovered for 5 minutes so excess steam escapes and the basmati grains stay separate.
6
Use a flat spoon, not a vigorous stir, when fluffing; bone-in country chicken and soaked basmati can break if handled roughly.
7
Leftovers reheat best with a splash of hot water, covered on low heat, to soften the rice without drying the chicken.

RECIPE VARIATIONS

Adapt it for your goals.

spicier andhra

Spicier-andhra

Increase green chilies and red chili powder for a hotter, more traditional Andhra-style heat profile.

broiler chicken

Broiler-chicken

Use regular chicken if country chicken is unavailable; it cooks faster and gives a softer texture, so reduce the pre-rice cooking time slightly.

millet pulao

Millet-pulao

Swap basmati with little millet or foxtail millet for a nuttier, lighter one-pot meal; adjust water and cooking time accordingly.

low dairy

Low-dairy

Skip the yogurt and add a little extra tomato plus lemon juice for tang, useful if you want a cleaner, sharper masala.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Main Dish

Country chicken makes this pulao filling and satisfying, with bone-in pieces also adding depth to the cooking liquid.

✓

Herb-Forward Flavor

Mint, coriander leaves, ginger, and garlic add strong aroma and freshness without relying only on heavy fat.

✓

Balanced One-Pot Meal

Rice provides energy while chicken and yogurt round it out, making the dish substantial enough to serve as a complete meal.

QUESTIONS?

Frequently asked questions

Yes. Cook the chicken masala in a heavy pot, add rice and hot water, cover tightly, and simmer on low until the rice is done and the liquid is absorbed.