Konaseema Kodi Pulao Recipe with step by step instructions.
Konaseema Kodi pulao or Konaseema chicken pulao is a traditional coastal Andhra dish. On our recent visit to one popular restaurant, we orderedย Konaseema Kodi vepudu (Konaseema chicken fry) for starter.the taste was amazing and unforgettable.weย searched for Konaseema Kodi pulao in the Menu. But it wasn’t there.so Iย have decidedย to prepare the dishย and searched on theย internetย for the recipe. but didn’t find anywhere. but finally! got the recipe from my aunt.
Pulao masala that’sย explained below and coconut milk makes this recipe different from the normal chicken pulao. I prepared Karivepaku Kodi Kura (chicken curry with curry leaves) on the same day. the combination was outstanding. I hope you Try and enjoy the recipe…. ๐
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Textย version of Konaseema kodi pulao
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- For Masala
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- coriander seeds – 1/8 cup
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- fennel seeds – 1 tsp
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- cardamoms – 5
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- cloves -5
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- cinnamon sticks – 2
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- poppy seeds – 1 tsp
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- For Konaseema kodi pulao
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- chicken curry cut – 350 grams
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- basmati rice – 300 grams
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- very thinly sliced onions – 1 big
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- sliced green chilies – 3
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- cashew nuts – 1/8 cup
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- whole spices -(cloves,cardamom,cinnamon,star anise)
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- ginger garlic paste – 1 1/2 tsp
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- turmeric powder – a pinch
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- red chili powder – 1 tsp
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- coconut milk – 1/4 cup
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- water –
- fresh mint leaves – 1/4 cup
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- soak basmati rice for half an hour.
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- meanwhile, you can prepare masala for this recipe.
- after 30 minutes rinse for 2-3 times to remove the starch from the rice.
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- heat up the pan, add coriander seeds, fennel seeds, cardamoms, cloves, cinnamon sticks, poppy seeds and dry roast them until you get a nice flavor.
- transfer the ingredients to the spice grinding jar, make into a fine powder and keep it covered until you use.
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- heat up the vessel and pour oil.
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- when the oil is hot, add cashew nuts, whole spices and roast them for a minute.
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- add thinly sliced onions, green chilies and sautรฉ until soft.
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- put ginger garlic paste and sautรฉ till the raw flavor is gone.
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- add salt, turmeric powder, red chili powder and mix well.
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- add chicken pieces, mix well, then cover it and cook for 15 minutes on medium heat.
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- open the lid, mix for once, add masala(given above) and coconut milk.
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- cover it cook for 5 minutes.
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- later pour 1 3/4 cups of water for each cup of rice and bring it to boil.
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- when the water starts to boil, add soaked rice.the water stop to boil after adding rice.so bring it to boil again.
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- when it starts to boil again, turn the heat to simmer and cook until the rice is perfectly done.
- turn off the heat and let it rest for 30 minutes.
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weeb pะฐge is genuinely nice ะฐnd tาบe viewerrs arะต ะณeally sharing
fastidious tาบoughts.
please post chutneys for indian breakfast
Hi Srimatha!I will definitely post them..
Hi,
Please can you let me know which Basmati Rice you use for Biryanis generally? The one in your pic looks really nice and has exceptionally long grains ๐
Hi Sneha!I’m using Amira Guru Extra Long Grain Basmati Rice…….
Hi Bindu,
I love your recipe. Can you help me with measurements for a 1 kg chicken. Would like to know the quantity of masala,rice, etc etc.
Regards,
Arshad.
Hi Arshad!Thank you….i have replied to your answer on youtube.. please go through that once….. ๐
I use this recipe for all special occasions.. it’s simple, fast and super delicious! I just add more cashew and green chillies since they give the flavor I love!
Thank you very very much for this awesome recipe! ๐
you are welcome dear Karthik……. ๐
Hi.I Always Read Your Article.You Are Doing Geat job.Keep it Up.
Thanks For Giving Me Such Great Recipie Information.
I Make This At My Home.
Very Good Recipie.
Again Thanks.
you are most welcome…. ๐