Before I start the recipe of Raju Gari Pulao, I would like to share something with my dear readers. Two years ago I became a vegetarian and stopped eating meat and eggs. That’s why you haven’t seen any meat recipes on the blog in two years. Although I no longer eat meat, I still prepare non-vegetarian meals for the family.
Since I stopped blogging non-vegetable recipes, I’ve been getting emails and messages on Instagram and Facebook asking why I don’t post chicken recipes and they want to see more chicken dishes on the blog. I’ve been thinking about non-vegetarian food blogs for a while now, and I’ve decided to respond to the requests of my dear readers. I’m going to keep a blog about the non-vegetarian dishes I make for my family. Now you can look forward to new chicken recipes.
raju gari kodi pulao
During our visits to Hyderabad, we go to restaurants almost every day. One of the restaurants we like to visit is the Ulavacharu restaurant. It is by director Venkat Kuchipudi, a gastronome and restaurant owner. The restaurant with a fantastic menu serves delicious and tasty food. A very popular dish on the menu is Raju gari kodi pulao, which literally means royal chicken pulao. I recreated it at home with a video of Venkat Kuchipudi showing a restaurant recipe for Raju Gari Kodi Pulao. I made a few changes to the original recipe, and my family says it turned out better than the one at the pulao restaurant.
When I run out of vegetables or am in a hurry and need a quick and tasty meal for the boys, I look for stews. Raju Gary Cody Pulao fits the bill perfectly. Whether it’s weekday or Sunday, it’s a great dinner with Wright by your side. This is a very simple and easy pulao chicken recipe. You will need a pressure cooker, basmati rice, lots of fresh light green chillies and shallots (pearl onions or sambar onions). You can also use an instant pot to prepare this delicious pulao chicken. If you don’t want to use a pressure cooker or instant pan, you can also cook the pulao in a large, thick-bottomed pan.
The raju gari kodi pulao from Ulawacharu restaurant is filled with golden roasted cashews and has a sticky and very moist texture. At home, we love our Chicken Pulao, which is reminiscent of Chicken Biryani, where each grain of rice is individual and soft. The photos of Raju Gari Kodi Pulao you see in this post may not look like a pulao restaurant, but the taste is perfect, despite the changes I made to the original recipe.
The pulao is spicy only because of the heat of the green chilies and the fresh green chili paste. Kodi pulao is soaked in a mixture of milk with spices and herbs that give it an incredible flavor. I served it with an onion raita and a spicy chicken curry. You can also serve it with a simple chicken curry. Tomorrow, I’ll put on my blog a spicy Kodi Kura recipe, Andhra style.
Steps in the preparation of Raju Gari Kodi Pulav1. Wash the basmati rice and soak it in water.
2. Make a brown onion paste.
3. Make garam masala powder.
3. Wash the chicken and marinate it.
4. Do prep work like peeling and chopping shallots.
The four steps above take about 20 minutes.
5. Finally, cook the pulao in a pressure cooker (35-40 min).
Restaurant style raju gari kodi pulao
Key to the delicious Raju Gari Pulao recipe
You need good quality basmati rice for the chicken pulao. Besides basmati rice, I also use Chitti Mutialu/Siragama rice, which is very spicy and perfect for making pulao.
If you want to enjoy the real taste of pulao, use shallots or pearl onions. If you are making brown onion paste, use regular onions. The shallots should be well roasted in the spices.
In the recipe for raju gari kodi pulao, the chicken parts do not need to be marinated. I marinated the chicken in salt, lemon juice, green chilies, garam masala powder, cottage cheese and brown onion paste. The marinade makes the chicken juicy, succulent and delicious.
I used both oil and ghee. You don’t have to count calories if you want to enjoy Raju Gary Cody Pulao.
I used a small sliced tomato, it gives the pulao more flavor. However, you can omit the use of tomatoes because there are no tomatoes in the original recipe.
You need to soak the basmati rice for at least 20 minutes. The ratio of rice to water is 1:2. If you use 1 cup of rice, add 2 cups of water to get a soft, sticky texture. I add 1 3/4 cups of water to 1 cup of rice to get a soft rice, and each grain separately.
All kipl lovers, try this recipe for raju gari pulao. You’ll love it. If you do, please share your comments and photos of raju gari kodi pulao in the blog comments or on social media. I’d like to see her. You can find me on Pinterest, Facebook, Twitter, Google Plus and Instagram.
Restaurant Ulawacharu raju gari kodi pulao
how to make Raju Gari according to Cody Pulao’s recipe