A flavourful South Indian chicken pulao combining aromatic basmati rice, green chillies, curry leaves and a warming blend of traditional spices.
Andhra Chicken Pulao is a hearty rice dish inspired by the bold flavours of Andhra Pradesh. Chicken is cooked with onions, ginger, garlic, green chillies and curry leaves, while cumin, coriander, black pepper and whole spices create a rich, savoury aroma.
The rice cooks together with the seasoned chicken and chicken stock, absorbing the flavours throughout the dish. The result is a comforting one-pot meal with tender chicken, fragrant rice and a distinctive spicy character, perfect for family lunches and dinners.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 kg chicken
3 tbsp ghee or oil
2 onions, sliced
1 tbsp ginger
1 tbsp garlic
3 green chillies
Curry leaves
1 tsp cumin
1 tsp coriander powder
1 tsp black pepper
½ tsp turmeric
4 cloves
4 cardamoms
1 piece of cinnamon
Salt to taste
5½ cups chicken stock
Method
Prepare the Rice
Wash the basmati rice gently until the water is reasonably clear. Soak for 30 minutes, then drain and set aside.Sauté the Aromatics
Heat the ghee or oil in a heavy-bottomed pot. Add the sliced onions and fry until golden. Stir in the ginger, garlic, curry leaves and green chillies.Add the Spices
Add the cumin, coriander powder, black pepper, turmeric, cloves, cardamoms, cinnamon and salt. Sauté briefly to release the spices’ aroma.Cook the Chicken
Add the chicken and cook for 10–12 minutes, stirring occasionally so the pieces are evenly coated with the spices.Add Stock and Rice
Pour in the chicken stock and bring it to a boil. Add the drained rice and mix gently to distribute the ingredients evenly.Cook Until Tender
Cover the pot and cook over low heat for 20 minutes, allowing the rice to absorb the stock and the chicken to cook thoroughly.Rest and Serve
Turn off the heat and let the pulao rest for 10 minutes. Gently fluff the rice before serving.
Serve
Serve hot with onion raita, spicy pickle, boiled eggs and cucumber salad. The cooling raita and fresh cucumber balance the pulao’s spicy flavours, while the boiled eggs make the meal more substantial.