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Kothimeera Kodi Pulao Recipe
Course
Main Course
Cuisine
Andhra, Hyderabadi, Telangana
Prep Time
30
minutes
Cook Time
40
minutes
Total Time
1
hour
10
minutes
Author
BINDU
Ingredients
For Soaking
2
cups
basmati rice (1 cup = 120 grams)
Water as required
For Grinding
50
grams
coriander leaves
2
green chilies
¼
cup
water
For Pulao
300
grams
chicken
2
medium onions
2
green chilies
1
tbsp
ginger garlic paste
1
tsp
coriander powder
½
tsp
garam masala
2
tsp
ghee
4 to 5
tbsp
oil
1
bay leaf
2
cinnamon sticks
2
kapok buds
1
mace
5
cardamoms
4
cloves
1/8-
piece
nutmeg
1
star anise
3 ½
cups
water (1 cup=same cup used for rice)
¼
mint leaves
Instructions
Soaking
Soak basmati rice in water for 30 minutes.
Rinse for 2 to3 times before cooking
Grinding
Blend coriander leaves and green chilies together into a smooth paste adding a little water and keep aside.
Making Pulao
Heat 2 tsp of oil and 4 to5 tbsp of oil in a pan.
Put all the whole garam masala spices mentioned above in the ingredients section and sauté for a minute.
Add green chilies, vertically sliced onions, salt and sauté until they become soft.
Put ginger garlic paste and sauté until the raw flavor disappears.
Add chicken pieces and mix well.
Cover and cook until the chicken is 75 Percent done.
Open the lid and add coriander green chili paste, mix well and cook for 2 minutes.
Pour water, add mint leaves and bring to a boil. add the soaked rice once the water begins to boil.
Water stops to boil after adding the rice.so cook high flame it starts to bubble.
When the rice starts to bubble, turn the flame to simmer and cook until the rice is perfectly done.