Natu Kodi Pulao

Pulav/Pulao is a rice based dish in which rice is cooked in a seasoned broth sauce which may contain chicken, meat, fish, vegetables or dried fruits. In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Basmati rice is often used to prepare Pulav. Rice and all ingredients can be cooked together in the broth or rice is par boiled, the vegetables/meat/chicken, is cooked in rich spices and then the rice is added to stir fry with them.

The origin of this dish is from Middle East and it is a vast speard dish across Asia. Due to this, there are lot of variations to the recipe and its name viz. Pilav, palov, pilaf etc. In India, it is commonly known as pulav/pulao and again there are lot of variations to it due to many regional & cultural influences. I've seen many restaurants in Bangalore serving Chicken Pulao in the name of Hyderabadi Chicken Dum Biriyani and people relish it considering the dish served to them is actually Hyd Dum Biriyani.


Cooking Time:  40 mins                                                                             Servings:  8
Preparation Time:  20 mins                                                                       Category:  Main Course - Non Veg
 
Here is the recipe of Kodi Pulav

Ingredients:
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Natu Kodi Pulav, served with dalcha & raitha

Chicken (bone/boneless) - 500 gms
Basmati Rice - 1 Kg
Sliced Onions - 2
Sliced Green Chillies - 4
Fresh Yoghurt - 2 TBsps
Chopped Coriander - 1 bunch
Curry leaves - fistfull
Ginger & garlic paste - 2 TBsps
Red Chilli powder - 1 Tsps
Turmeric powder - 1/2 Tsps
Salt - to taste
Garam Masala - 2 Tsps
Bay Leaves - 4 or 5
Ghee/Vegetable Oil - 2 TBsps


Preparation Method:
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• Wash chicken thoroughly and take it into a bowl. Similarly wash & soak rice into a separate bowl.
• Add half quantities of onions, green chillies, ginger garlic paste, salt (to taste for the quantity of chicken only), coriander & curry leaves and whole of red chilli, turmeric powders to chicken.
• Now add yoghurt and mix all the ingredients well. Let this marinade for 15 mins.
• Meanwhile, heat ghee/oil in a vessel. Add bay leaves & remaining half of onions, green chillies, curry leaves and saute them.
• When the onions turn golden brown add ginger garlic paste, chopped coriander, salt (we already added for chicken, so now add for rice only).
• Now add the marinated chicken to this, mix well and cook for 10 mins. Stir once in a while to avoid the spices sticking to the bottom of the vessel.
• Add 2 cups of water and let the dish simmer for 10 mins on medium flame or cook until it forms a thick gravy.
• Now add water again (One rice : One & half water), remaining garam masala powder. Give it a quick mix and let it come to a boil.
• Add the soaked rice in this sauce, gently mix it and close the vessel with a lid. Cook on high flame until the rice is half cooked.
• Lower the flame & close the vessel with a lid again until the rice is completely cooked. Turn of the stove.
• Serve Chicken pulav hot with a raitha & dalcha as side dishes.