Ajantha kodi pulao is a famous chicken pulao from Rajahmundry.it’s a popular city in East Godavari district,Andhra Pradesh. this is one of the popular menu items in Andhra restaurants.we tasted this many times.i wanted to try this at home but don’t know the actual recipe.Last week when i was watching a show on TV,luckily i got the recipe.i came to know that “this pulao got the name because it is the special pulao of a Famous Ajantha Hotel – Rajahmundry”.
This week i dared to try this recipe and turned out fantastic. I said to myself “Bindu you are Brilliant” 😉 …. this recipe seems to be difficult.but as easy as any other pulao rice recipe. to make it more clear i have divided the text versions of this recipe into easily understandable formats. hope you try and enjoy this beautiful recipe . keep on cooking 🙂
Text version of Ajantha pulao rice
- basmati rice – 500g
- thinly sliced onions – 2
- slit green chillies – 4
- chopped mint leaves – 1/4 cup
- chopped coriander leaves – 1/4 cup
- oil – 3 tbsp
- salt – to taste
- ghee/clarified butter – 1 tbsp
- ginger garlic paste – 1 1/2 tsp
- fennel seeds – 1 tsp
- kapok buds/marathi moggu – 2
- nutmeg – 1/4 piece
- cardamoms – 4
- cinnamon – 1/2 inch
- cloves – 4
- star anise -1
- mace – 1 flower
- water – 1 1/4 cups for each cup of rice
- heat a wide bottomed vessel,pour oil.
- add whole when the oil is hot.
- add sliced onions and saute until soft.
- add ginger garlic paste and fry for 2 minutes.
- next add chopped mint and coriander leaves and mix well.
- add water,ghee,salt and mix.(water should taste salty)
- you need to add 1 1/4 cups of water for each cup of Basmati rice.
- use the same measuring cup to add water with which you took rice.
- bring the water to a boil.when the water starts to boil add soaked basmati rice.
- water stops to boil after adding the rice.so bring to boil again.
- turn the flame to simmer when it starts to boil,cover and cook it till the rice is perfectly done.
Text version of Ajantha Chicken curry
- chicken with leg pieces – 500 grams
- chopped onion – 1 medium
- curry leaves – 1 sprig
- onion paste – 2 medium onions
- green chillies – 3
- ginger garlic paste – 1 tsp
- oil – 4 or 5 tbsp
- cardamoms – 2
- cinnamon – 1/2 inch
- cloves – 3
- tomato paste – 1 tomato
- turmeric powder – 1/4 tsp
- red chilli powder – 1 1/4 tsp
- salt – to taste
- coriander powder – 1tsp
- water – 2 cups
- heat a vessel and pour oil.
- add whole spices,chopped onions and fry until soft.
- add onions paste,ginger garlic paste and fry till the raw flavor goes away or until soft.
- next add tomato paste and cook for 2-3 minutes.
- add turmeric powder,red chilli powder,salt and mix well.
- add chicken pieces,mix well,cover it cook for 15-20 minutes.mix in between.
- add coriander powder and mix it up.
- add 2 cups of water and bring it to a boil.
- cook for 5 minutes from the boiling point.
- turn of the heat and keep aside.
Text version of Re-cooking chicken curry
- deep-fried onions – 1/4 cup
- chopped coriander leaves – 1/4 cup
- chopped mint leaves – 1/4 cup
- garam masala – 1/4 tsp
- pre-cooked chicken curry
- oil – 3 tsp
- heat a pan,add oil.
- add fried onions,chopped mint and coriander leaves.
- add pre-cooked chicken curry ,garam masala and cook until the gravy thickens.
- turn off the heat and keep aside.
Text version of Plating – Ajantha kodi pulao
- cooked pulao rice bowl full
- cooked chicken curry – as per serving
- chopped coriander – for garnishing
- fried cashew nuts – 5
- boiled egg -1
- take a medium-sized bowl and stuff it with pulao rice.
- take the serving plate and keep it over the bowl.
- turn the plate upside down so the rice comes on to the plate.
- place a chicken leg,some gravy over the rice.
- sprinkle chopped coriander.
- add sliced egg and cashew nuts and serve hot.
Video version of Ajantha kodi pulao
[embedyt] http://www.youtube.com/watch?v=ef0iG3txMbY[/embedyt]
Nice going Bindu. I am going to try some of your recipes. Thank you.
you are so welcome…… 🙂