Andhra Chicken Pulao
Instructions
1. Broil Cinnamon and Cloves, add Coriander seeds and broil till they are hot and remove from flame.
2. Broil Kuskasa and keep aside. Powder them separately. Mix them well and when cold store it for use with
chicken curry, palav, aalu curry etc.
3. Slice half of fresh coconut to thin pieces.
4. Add water and grind to smooth paste.
5. Add 4 table spoons masala powder and grind to smooth paste.
6. Wash chicken and drain water. Marinate it with Chili powder, one tea spoon salt, one strand of curry
leaves, one table spoon of sliced onion and curd.
7. Boil masala paste and water together (one rice: two water).
8. Take Masala water without sediments.
9. To a hot cooker add Ghee and Oil and when heated add cloves and cinnamon.
10. Add onion slices and curry leaves fry till transparent. Add masala water without sediments.
11. Add turmeric, salt, green chilies sliced. After boiling add washed and drained rice. Mix and cover.
12. When it boils and cooks a little add marinated chicken mix and cover and cook.
13. When the rice is cooked but has a bit of water ( before completely cooked) add two tablespoons ghee,
chopped coriander leaves(cillantro), powdered cardamom, fried cashew nuts, mix well and cover and cook
in low flame.
14. Keep shifting the position of cooker so that the flame is on different parts to avoid burning the rice (for 10
mins).
15. Open cooker see if cooked completely.
