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Prep Time: Cook Time: Total Time:
ANDHRA STYLE CHICKEN PULAO - TEENPATTI - FOODFOOD
Chicken pulao with an Andhra touch
Preparation Time : 30-35 minutes
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
Chicken, Cut into 12 pieces on the bone 750 grams
Basmati rice, soaked 1 1/2 cups
Onions 2 medium
Oil 3 tablespoons
Cinnamon , one inch sticks2-3
Cloves 5-6
Green cardamoms 5
Star anise 1
Curry leaves 15-20
Dried red chillies 3-4
Garlic 15-20
Ginger 1 1/2 inch piece
Water 2 tablespoons
Green chillies 4
Salt to taste
Coconut milk 1 cup
Chicken stock 2 cups
Lemon 1
METHOD
Slice onions. Heat oil in a deep non stick pan and add cinnamon, cloves, green cardamoms, star anise, curry leaves and onions and sauté till golden. Grind red chillies, garlic, ginger with 2 tbsps water to a fine paste. Slit green chillies and add to the pan and continue to sauté. Add chicken and salt and sauté for 2-3 minutes. Add ground paste and mix well. Drain rice and add along with coconut milk, chicken stock and cook on high heat. When the mixture begins to boil, reduce heat and add juice of 1 lemon. Mix well, cover and cook till both the rice and chicken are done. Take the pan off the heat and let it stand, covered, till it is time to serve. Serve hot.
CHICKEN PULAO
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Category: Recipes
Prep Time: Cook Time: Total Time:
ANDHRA STYLE CHICKEN PULAO - TEENPATTI - FOODFOOD
Chicken pulao with an Andhra touch
Preparation Time : 30-35 minutes
Cooking Time : 25-30 minutes
Servings : 4
INGREDIENTS
Chicken, Cut into 12 pieces on the bone 750 grams
Basmati rice, soaked 1 1/2 cups
Onions 2 medium
Oil 3 tablespoons
Cinnamon , one inch sticks2-3
Cloves 5-6
Green cardamoms 5
Star anise 1
Curry leaves 15-20
Dried red chillies 3-4
Garlic 15-20
Ginger 1 1/2 inch piece
Water 2 tablespoons
Green chillies 4
Salt to taste
Coconut milk 1 cup
Chicken stock 2 cups
Lemon 1
METHOD
Slice onions. Heat oil in a deep non stick pan and add cinnamon, cloves, green cardamoms, star anise, curry leaves and onions and sauté till golden. Grind red chillies, garlic, ginger with 2 tbsps water to a fine paste. Slit green chillies and add to the pan and continue to sauté. Add chicken and salt and sauté for 2-3 minutes. Add ground paste and mix well. Drain rice and add along with coconut milk, chicken stock and cook on high heat. When the mixture begins to boil, reduce heat and add juice of 1 lemon. Mix well, cover and cook till both the rice and chicken are done. Take the pan off the heat and let it stand, covered, till it is time to serve. Serve hot.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.