Pulav or Biryani is a very famous dish not only in India but also in other parts of the world. Pulav is quite different from Biryani. Pulav is cooked mixing rice, meat or veggies and whole spices together. But, coming to Biryani it is little complicated but awesome in taste and in this, first meat or veggies cooked with spices later rice layered on top.
There is definitely a lot of taste difference between these two. Some people like Biryani and some others pulavs. Definitely, Biryani is little long procedure compared to pulav. Pulav is very easy to prepare and a quick dish whenever we have less time. Coming to Today's recipe Raju gari kodi pulav is quite famous in Telugu states. I actually tasted the first time in one restaurant in California where you get to taste a lot of yummy dishes. Once I tasted, I decided to cook in our home. It is very different from regular pulav as it has a unique taste with added special ingredients.H ere goes my recipe as follows.
There is definitely a lot of taste difference between these two. Some people like Biryani and some others pulavs. Definitely, Biryani is little long procedure compared to pulav. Pulav is very easy to prepare and a quick dish whenever we have less time. Coming to Today's recipe Raju gari kodi pulav is quite famous in Telugu states. I actually tasted the first time in one restaurant in California where you get to taste a lot of yummy dishes. Once I tasted, I decided to cook in our home. It is very different from regular pulav as it has a unique taste with added special ingredients.H ere goes my recipe as follows.
Ingredients:
- onion shallots 5 to 6
- Green chillis 3
- Green chilli paste 1 tspn(4 to 5)
- Fried onion paste( fry one medium onion)
- curd 2tspns
- whole garam maslas( cinnamon1,cardamom2, 2 cloves, Biryani flower,mace one ,bay leaf,)
- curry leaves 2 springs
- chopped mint leaves 1 cup
- chopped coriander leaves 1 cup
- Milk 1 cup or 1/4 cup coconut milk.
- rice 3 cups( 160 ml cup)
- Garam masala 1tspn
- chicken 1 1/2 lb
- Fried cashews 10
- Fried eggs3 to 4
Preparation: Saute marinated chicken with 1 tbsp of ghee in a pan so that raw smell of the chicken goes off( This step is optional, you can directly add chicken to the masala paste following the procedure)
Procedure:
- Soak Basmati rice for 30 mins and keep aside.
- In another bowl mix chicken, salt, chilli powder, ghee one tspn, turmeric keep aside.
- switch on the instant pot, keep in saute mode add 3 tbspn oil and 1 tbspn ghee once hot add whole spices, followed by onion shallots and curry leaves. Fry few mins then add ginger garlic paste and green chilli paste and little garam masala.
- Saute well until the raw smell goes off. Now add Caramelized onion paste( fry 1 onion until little brown then add 2 tbsp curd and blend it into a fine paste)Then add chicken pieces and fry few mins.
- Now add chopped mint and coriander leaves, saute well then add 1 cup of milk or 1/4cup coconut milk.
- Add soaked rice to the pot, add water 6 cups and mix it well and switch into Manual mode and set into 11 mins.
- After 11 mins done, wait until the pressure releases on its own.
- Yummy pulao is ready. Decorate with fried eggs and fried cashew nuts on top.
- The optional method using a pressure cooker.
- same procedure follows as above and wait for 4 whistles until it is done.
NOTES: In pulao rice is cooked completely so it comes little soft don't worry because that's the way pulav tastes.
Key taste green chilli paste and coconut milk or milk and ghee. Don't skip these ingredients.
After pulav is done you may add fried eggs, cashews on top. It is entirely our own choice.
