Authentic Raju Gari Kodi Biryani or Pulao Recipe 2024

Raju Gari Kodi Pulao is a popular restaurant that serves Ulavacharu’s famous Raju gari Kodi biryani. The biryani is made with basmati rice, chicken, shallots, and Indian spices. The texture of Raju Gari Kodi Biryani is sticky and moist, with toasted golden cashew nuts.

If you’re feeling uninspired in the kitchen, try making this simple biryani, also known as pulao, on a workday or weekend. The basic chicken pulao tastes excellent, but you can serve it with onion raita as a fancy side dish. Green chili is the only spice used for heat in this recipe, making it a fascinating and easy-to-make dish.

So, let’s dive into the recipe!

Ingredients for Raju Gari Kodi Biryani:

• 2 cups Basmati (washed and soaked)
• 1/2kg Chicken Pieces
• 2-3 tbsp Oil
• 2-3 tbsp Ghee
• 8-10 cashew nuts
• 2-3 green cardamoms
• 1-2 black cardamoms
• 2-3 cloves
• 1inch cinnamon stick
• One bay leaf
• 1/2 tsp Jeera
• 1 Star anise
• Garam masala powder
• 1 Sliced Onion (to make brown onion paste)
• 1/2 tbsp Lemon Juice
• 1-2 curry leaves
• 20-25 shallots
• 6-7 green chillies
• 1/4 cup yogurt
• 1/2 tbsp of Ginger garlic paste
• One finely chopped tomato
• 1/2 cup of mint and coriander leaves
• Small strands of mace
• Salt to taste
• 1 cup milk
• 2-3 cup water
• 2-3 tbsp Green chili paste

Recipe:

1. Heat 2-3 tablespoons ghee and 2-3 tablespoons oil in a medium-sized pressure cooker. Add the cashew nuts and toast until they turn golden brown. Cook over low heat. Remove the heat source and leave it to cool.
2. Add onion slices to the pressure cooker and cook until golden brown. Remove and cool aside.
3. Grind the curd and the cooled sautéed onions into a fine paste using
4.  a grinder.
5. Wash and soak the basmati rice in water for fifteen to twenty-five minutes. Then, remove the water and set the rice aside.
6. Now, Add half a teaspoon of salt, one tablespoon of lemon juice, a pinch of garam masala powder, three slit green chilies, and the ground brown onion-curd mixture to the chicken to marinate it. Leave it for a few minutes to let the aromas and spices seep into the chicken. Peel, cut, and prepare the shallots for Raju Gari Kodi Biryani while the chicken marinates.
7. Heat the pressure cooker containing the ghee and oil. After the oil heats up, briefly add the whole spices (cinnamon, cloves, cardamom, cinnamon, star anise, mace, bay leaf) and sauté. Sauté the shallots for two minutes after adding the curry leaves, green chili paste, and 3-4 green chilies.
8. Next, add the ginger-garlic paste and sauté for six minutes. Mix thoroughly after adding the chopped tomatoes, if using, and the mint and coriander leaves. Cook until prepared.
9. Put the chicken in the cooker with the marinade on it. Once the chicken is thoroughly covered with the remaining ingredients, sauté it over medium heat.
10. Add salt and garam masala powder now, and mix well.
11. At this stage, pour in the milk and water, then boil. When it begins to boil, add a tablespoon of ghee.
12. Then, add the drained basmati rice to the mixture. Close the cooker after adding the rice and cook it for four whistles.
13. When finished, remove the cooker from the heat source and let the pressure drop.

The Raju Gari Kodi biryani or pulao is ready to be served and savored. The aroma of the spices and the flavors of the tender meat and fluffy rice will surely leave your taste buds tantalized. To enhance its taste, garnish it with fresh coriander leaves, fried onions, and a squeeze of lemon juice. Enjoy this delectable dish with your loved ones and relish every bite. Bon appétit!

You might also like: Biryani With Chicken Roast, Delicious Bezawada Biryani, Authentic Seeraga Samba Chicken Biryani