Raju gari kodi Pulao also known as Andhra Chicken Pulao

Raju Gari Kodi Pulao, also known as Andhra Chicken Pulao, is a flavorful and aromatic dish that combines tender chicken with fragrant basmati rice and a blend of spices. Here's a recipe to guide you through preparing this delectable dish:

Ingredients:

For the Fried Cashews:

• 1 teaspoon oil
• 1/4 cup cashews

For the Brown Onion Paste:

• 2 tablespoons oil
• 1/2 cup sliced onions
• A pinch of salt
• 2 tablespoons water

For the Ginger-Garlic-Green Chilli Paste:

• 6 green chillies
• 2 garlic cloves
• 2-inch piece of ginger
• 2 tablespoons water

Other Ingredients:

• 2 cups basmati rice
• 3 tablespoons oil
• Whole spices: 2 bay leaves, 2 cardamom pods, 1 star anise, a small piece of mace, 3 cloves, 1-inch cinnamon stick
• 2 sprigs of curry leaves
• 1/4 cup shallots
• 1/2 cup plain yogurt
• 1 kg chicken with bones, cut into pieces
• Salt to taste
• 1/4 cup mint leaves
• 1/4 cup coriander leaves
• 1/2 teaspoon garam masala
• 1 cup coconut milk
• 1.5 cups water
• 1 tablespoon ghee

Instructions:

1. Fry the Cashews: Heat a teaspoon of oil in a pan over low flame. Add the cashews and roast until golden brown. Remove and set aside.

2. Prepare the Brown Onion Paste: In the same pan, add 2 tablespoons of oil and the sliced onions with a pinch of salt. Sauté until golden brown. Let them cool, then grind with 2 tablespoons of water to a smooth paste.

3. Make the Ginger-Garlic-Green Chilli Paste: Grind 6 green chillies, 2 garlic cloves, and ginger with 2 tablespoons of water to a smooth paste.

4. Soak the Rice: Rinse the basmati rice and soak it in water for 15-20 minutes. Drain and set aside.

5. Cook the Spices and Shallots: Heat 3 tablespoons of oil in a pressure cooker. Add the whole spices and sauté until aromatic. Add curry leaves, shallots, and whole green chillies (for flavor, not heat). Sauté until shallots soften.

6. Combine Pastes and Yogurt: Add the ginger-garlic-green chilli paste to the cooker and sauté for a few minutes. Then, add the brown onion paste and mix well. Whisk the yogurt and add it to the mixture, stirring to combine.

7. Add Chicken and Simmer: Introduce the chicken pieces and salt to the cooker. Simmer for about 15 minutes to allow the chicken to cook thoroughly.

8. Incorporate Herbs and Liquids: Add mint leaves, coriander leaves, and garam masala to the chicken mixture. Pour in the coconut milk and water, maintaining a rice-to-liquid ratio of 1:1.5. Bring the mixture to a boil.

9. Cook the Rice: Once boiling, add the drained rice and mix well. Drizzle ghee on top and sprinkle the fried cashews. Cover the pressure cooker and cook on medium flame for 5-6 minutes, or until two whistles. Remove from heat and let the pressure release naturally.

10. Serve: Fluff the rice gently and serve the Raju Gari Kodi Pulao hot, garnished with additional coriander leaves if desired.